I mainly use it in my classic vinaigrette dressing giving a layer of Umami-packed taste to the salads, as well as ideal part of the dressing of a Caesars Salad, or even as part of a Sicilian spaghetti dish. You can even spread it on a slice of rustic bread as a tapenade.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Anchovies Paste
Ingredients
- 6 50g Anchovies in oil , tinned
- 40 g Breadcrumbs
- 20 ml Worcestershire Sauce
- 50 ml Mild White Vinegar
- 75 ml EVOO , Extra Virgin Olive Oil
Instructions
- Add into a high-speed blender the anchovies, including the oil of 2 of the tins, along with the breadcrumbs, Worcestershire sauce, vinegar and oil.
- Work into a paste and if needed to make it less thick then add some more oil.
