One of those ingredients that you either love or you hate.
When I grew up, I was definitely in the latter group. To me, they were tiny little packets of salty, fishy nastiness that seemed to appear on my pizza. One of my earliest memories of the food is being given a slice of pizza that was overpowered by the smell of anchovy. Like so many before me, I was put off before I even tucked in.
This opportunity also allowed me to develop an understanding for the salted anchovies. I discovered that they weren’t all processed as badly as the ones I experienced when I was younger. Over the years, I have found that salted anchovies could go well with dishes like Roast Lamb. And the possibilities for working with fresh anchovies are endless . . . But maybe I should save that for another time!
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