Hi Y'all. What would I do without all of you out there??!!! So, you read the heading: The marriage of Italian Anchovies and "My Killer Pasta Sauce."
I am getting ready to make a double recipe of MKPS (see above) and I want to add some imported Italian Anchovies, as well as some reconstituted porcini mushrooms. I'm good with the mushrooms but not sure on the anchovies.
I find that every time I make a pot of pasta sauce there's a slight aftertaste of "old grease." Yup, sounds disgusting to me, too, but there it is. This has been happening for years, no matter what I use by way of tomatoes (home canned or store bought), and I always use fresh veggies (usually store bought) and it just keeps happening.
Well, I had a half Food Saver bag of my sauce in the fridge one day and decided to drop 3 anchovies into a pot with a couple of Tbsps of hot olive oil in it, dissolved the anchovies and added it (them) to the sauce. HEY!!! No old grease taste!! Also, no fishy taste because I didn't use that many.
So, as my first paragraph says, getting, etc., double recipe of MKPS. Should make about 6 or so FS bags of sauce which I'll put in the freezer.
Does anyone have a clue how many anchovies I'd need to add to the pot????? I like the added depth of flavor but don't want to overwhelm anything.
Any advice would be appreciated.