I am a huge fan of Spanish salted anchovies in olive oil. So I ran across some jarred anchovies and some salted ones. More exotic than the snacking type I love.
But I don't know how to use them. I took some out and soaked them, but their bones are quite huge and not as soft as the ones I like to eat right out of the jar.
How do I use these things? Do I have to soak then remove the spine? Seriously? Or are they meant for dissolving in a long term braise?
Love to get your opinions. Cheers
by Jen Wheeler and Kristin Cassidy | Welcome to Chowhound Recommends, Chowhound’s weekly series where our staff shares our favorite food...
by Jessica Gentile | While it may seem hard to believe, spring is officially here again! Whether it feels like it where...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.