I have a question about the recipe "Herbed ricotta and anchovy crostini" from Sagegreen. Drain the anchovies or mash them up with the oil from the tin?
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Kristen is the Creative Director of Food52
I believe Sagegreen means just the fillets, without the oil in the tin.
pierino is a trusted source on General Cooking and Tough Love.
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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Well played. You deserve a cookie.
It's also got lemon poppyseed *and* lemon curd—because why not?
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