Sherbhert is fond of cans even though they are sometimes maligned in this country for no obvious good reason.
Canning is an excellent way of preserving good foods, and anchovies in olive oil are a great example. They are currently fished sustainably.
Add them to beef, lamb and chicken casseroles or use them to make a salad dressing like the one given here: –
Anchovy Dressing
2 cans of anchovies in oil (a typical can contains about 50g)
1 clove of garlic, peeled and crushed
2 or 3 fresh, finely chopped sage leaves – optional
3 or 4 tablespoons of extra virgin olive oil to finish
Empty the anchovies and the oil from the can into a small heatproof pan
Add the garlic
Stir in the sage leaves, if using
Set the pan over low heat and let the anchovies “melt” into the oil until they form a paste Stir the mixture from time to time (add a tablespoon of water if it becomes too thick)
Remove the pan from the heat
Add the extra virgin olive oil to loosen the dressing and use either warm or cold to dress your salad
This is particularly good with roman cauliflower and purple sprouting broccoli but would also go well with tomatoes or red peppers.
