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This month’s Recipe Redux challenged the use of ‘little fishes’. What does this mean, you ask? Well little fishies of the sea include smelts, sardines, and the most familiar- and my personal favorite- anchovies.
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The Fireman in my life is so grossed out by my love for anchovies. I have in fact ordered them on a pizza- Totally against that of my childhood favorites- the Teenage Mutant Ninja Turtles. Michelangelo was clear in his statement for no anchovies on his pepperoni pizza- but I desire otherwise.
I think most people dislike the thought of anchovies- but the reality most don’t know they have probably had them at one time or another.
Take for example this recipe for Puttanesca - my baby brother, a.k.a the Ramen Noodle Inhaler, would have flipped if he knew beforehand there were anchovies in this dish- but he ate two platefuls clean!
Another common recipe that includes anchovies is traditional caesar dressing- as I have used here for my bread salad- or more familiarly called Panzanella.
There are a hundred and one ways to make a panzanella. Beyond the classic combo usong tomatoes, I’ve seen the salad made with bell peppers, others using cucumbers and an array of leafy vegetables- like raddichio or savoy cabbage. There’s usually red onion, garlic and basil, too- but the choice is yours on the ingredients and herbs to use.
Summer is in full swing at the moment- providing a huge assortment of tomatoes at my local market.
Oh, how I wish I could keep a plant alive for more than 2 weeks.
Even though I wish these ingredients came from my abundant vegetable garden- they didn’t. But being at peak season, these were very affordable to purchase at the grocery- making this a cheap addition to my dinner table.
Don’t forget to check out the other Reduxer’s and their use of the ocean’s ‘little fishes’!