Quote:
Originally Posted by beppe
This recipe shows a very common use of anchovies in the Italian and Provençal way of cooking. I am talking of fillets of anchovies under oil commonly sold in small tins (about 50 gr) or of anchovies under salt (the smaller tin has about 500 gr. of anchovies in it: i keep both sort as I use frequently the tasty fish). The use is as a flavor enhancer.
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Looks like an interesting recipe, Beppe. The suggestion of slicing the olives thinly honestly makes me much more comfortable about using them
