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What is your advice about preparing salt packed anchovies for use in cooking?
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
I usually remove one or two from the can at a time and rinse them off in cold water to remove the excess salt. Then, set aside in a small bowl with cool water to soak for a bit and drain when you're ready to use them. As long as there are no large residual crystals of salt hangin' out on the filets, you're good to go -- smush them in a mortar and pestle and use as a paste or finely chop to add to whatever you recipe you need them for. Remember that the salt-packed are -- surprise -- very salty, but that's why you're adding these suckers anyway, no? I always use salt-packed over the canned variety!
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
two clarifications: 1) you should pat them dry once you've drained them, and 2) by "can" in the first sentence of my response, i mean the container in which you bought the salt-packed kind, not "canned" anchovies, per se. oops!
Thank you! I recently broke bad, and bought a 600g can. I want to treat them with respect :) and I'm with you...much prefer salt packed.