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
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