A question about a recipe: Herbed ricotta and anchovy crostini

Kristen is the Senior Editor of Food52

added 5 months ago

I believe Sagegreen means just the fillets, without the oil in the tin.

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pierino is a trusted source on General Cooking and Tough Love.

added 5 months ago

This is not my recipe but skip the tinned stuff. It's the reason why there are so many anchovy haters---they are missing the good stuff. The tins are usually from Morocco and the contents are what I refer to as "pizza anchovies". Buy good, flat ones in a jar preferably from Spain or Italy.

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