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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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.