Anchovies?

[Jasonik]

Does one put them on the pie before it goes in the oven or after it comes out?

[stache]

One inserts them as the final touch after a sex change surgery.

[scumonkey]

http://www.novahq.net/forum/images/smilies/kekekeugh.gif

[lofter1]

Prior to putting it in.

[Jasonik]

That's what I did... with artichokes. :cool:

[Bronxbombers]

That's what I did... with artichokes. :cool:I don't like Anchovies.

[Fabrizio]

For good anchovies, a tip: buy anchovies packed in salt. They come in tins but I immagine at a place like Dean&Deluca you can buy them loose.

You want them to be plump, shiney and a little moist not dried or hard. They will be without heads but have their tails, they'll look like this:

http://img.photobucket.com/albums/v33/ronaldo/Foto_acciuga_spagnaL.jpg

Take one and rinse it under cold running water to remove the salt. While rinsing, tear off the tail and split the anchovy open with your fingers. Remove the spine and rinse the two fillets of anchovy you will now have. This is easier and goes faster then it sounds.

Anchovy this way are sweeter and very good. I love them with butter and good bread.

If you can't find them packed this way, those packed in oil, already cleaned are good too. If the taste is too strong for your liking, simply rise them.

The small, dried up, strong tasting, smelly anchovy that most Americans know, give the fish a bad name.

[ablarc]

In my opinion, pizza’s greatest role is as a bed for anchovies.

Jasonik, imo the combination works best if anchovies are added after pizza is baked. More contrast-y.

[Jasonik]

Fabrizio, thanks for the tutorial on salt packed anchovies. I'm already a huge fan of salt packed capers and salt packed olives.

I used these which are in oil:
http://i4.peapod.com/c/JM/JMSIU.jpg
They were OK (some big bones and a couple of eyes in the tin though). I drizzled the packing oil over the top of the pizza for extra flavor.

I don't know if any of you are Trader Joe's fans, but their frozen artichoke hearts are convenient and unsalted and unseasoned.
http://www.cookwithaloha.com/TraderJoeArtichokeHearts1.jpg

[Fabrizio]

If you must get anchovy packed in oil, buy those in bottles so you can see the color and quality of them. See the nice color of these:

http://img.photobucket.com/albums/v33/ronaldo/1187-acciughe90gr.jpg

The pack you posted says Morrocco... try Portugal, Spain or Italy.

[Fabrizio]

Anchovy before or after: the traditional way is to add them before placing the pizza in the oven but adding them afterwards could work.. it would not offend anyone. In the summer especially... a pizza disk out of the oven with good anchovy, raw ripe tomato, and chopped capers and a drizzle of olive oil, all added after would be nice... I'd go for that.

[Fabrizio]

Frozen artichokes: IMHO they can be nice. They are one vegetable, along with peas and spinach, that works frozen.

But if you like artichokes, try sometime buying them fresh, in season... and only if they look fabulous. They are very easy to clean... easier than you think. Go to a farmers market when things are are slow and ask the grower to show you how to clean them.

You can also get artichokes packed in oil and they are nice too and are often used here on pizza or as an appetizer.

[Jasonik]

Seeing these photos you've posted Fabrizio, from somewhere deep in the recesses of my subconscious - likely placed there after falling asleep in front of the TV during a particularly dry episode of Charlie Rose - images are conjuring up of Rick Steves eating anchovies like these...

Lo and behold, visiting the Cinque Terre he notes (http://www.ricksteves.com/tvr/cinqueterrerse205_scr.htm):

The most typical main course here: fish. Acciughe are anchovies, a regional specialty — served the day they're caught. If you've always hated anchovies (the harsh, cured-in-salt American kind), try them here, fresh — cooked in a variety of ways.

Valerio [from Trattoria Gianni Franzi (http://www.giannifranzi.it/)]: The fishermen work while we are sleeping. They use boats with lights to attract the fish. Then, they slowly move the boats together, the lights become one and the fish follow. Then, the biggest boat lays a net into a big circle around the light. When the bottom of the net is pulled tight the net becomes a big bag. The fish are captured. When the sun comes up, the fish are already in the market.

http://www.buttalapasta.it/wp-galleryo/ricetta-acciughe-agli-agrumi/g-acciughe.jpg
molto (http://www.buttalapasta.it/tag/ricette-acciughe/)

Fresh artichokes are great. This summer I realized how artichokes can be eaten like popcorn while watching a movie. Chop off the tops, boil, scoop out choke and replace with a pat of butter, place on a small plate and cover with a bowl for the leaves. Yum!

[Fabrizio]

I did not mention fresh anchovy because they are not available in the US. The closest option in the US would be smelts and they are great too if you can find them fresh.

Fresh ancovy (and smelts too) are terrific fried with a light coating of flour.

Learn to eat these humble fish : anchovy, mackrel, smelts, herring, sardines.... buoni.

[Jasonik]

We have a great local place with the best mackerel sushi. A favorite.

[Jasonik]

The fishy art of Anne-Catherine Becker-Echivard
(http://www.telegraph.co.uk/news/picturegalleries/howaboutthat/3541983/The-fishy-art-of-Anne-Catherine-Becker-Echivard.html)
http://www.telegraph.co.uk/telegraph/multimedia/archive/01124/breakfast1_1124859i.jpg

[stache]

I wonder what the one on the right is saying?

[Ninjahedge]

"Thank God it's not Friday" ?

[Jasonik]

*rimshot :p

[Jasonik]

I just found this place MERCATO DEL MARE (http://www.micheletopor.com/gossip/2008/08/mercato-del-mare.html) that purportedly (http://www.bostonmagazine.com/scripts/print/article.php?asset_idx=241333) "carries whole fresh sardines."

Looks like time for an excursion!

[ZippyTheChimp]

Oh Christ. I'll never be able to de-hook a mackerel again without shedding a tear.


I need a brew.
http://www.telegraph.co.uk/telegraph/multimedia/archive/01124/beer_1124856i.jpg

[Fabrizio]

Don't people have better things to do with their time?

BTW: Don't throw away your fish heads: take a few fish heads, pop out their eyes (no big deal) and saute them in olive oil and garlic... add chopped parsley.... add tomato ...salt, ground pepper. Put a lid on and let them cook slowly for an hour or so, adding some water. When they are finished, pass them through a food mill (not a blender) discarding the bones. This makes a good base for a nice fish stew ... or cook down further and use it as a sauce for pasta. Really it is good.

[ZippyTheChimp]

If you can't get them fresh... (http://www.uglyfood.com/wp-content/uploads/2007/11/fish_assholes.jpg)

[Ninjahedge]

Even the rolly-polly fish heads?