Glossary of food terms: A
Anchovy
Anchovies vary in size and can be bought either fresh or cured. Fresh anchovies look and taste similar to sardines. They’re not easy to find in the UK because there isn’t a great demand for them, but try Italian or Spanish delis.
Cured anchovies were originally left whole and packed in salt, but now they tend to be boned, cleaned and preserved in salt or oil and sold in tins or jars. The type packed in oil need to be drained before use. You may want to soak the salted variety in milk for a while to get rid of any excess saltiness. Supermarkets have a limited range but delis tend to sell a wider range.
Use anchovies to make anchovy butter to serve with fish, anchovy toast, tapenade or the Italian bagna cauda - a mixture of butter or olive oil, garlic, basil and anchovy fillets mashed into a sauce and served hot with vegetables as a type of fondue. Anchovies have an affinity with red meat and also form the basis of condiments such as anchovy essence, Worcestershire sauce, Asian fish sauce and Patum Peperium.
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