Napoleon · 16 g
Napoleon Fillets Of Anchovies In Olive Oil
What it is
These are small, oily fish that have been cured and preserved in olive oil. They are typically packed in small tins or jars. The curing process gives them a strong, salty flavor and a tender texture. The olive oil helps to maintain their moisture and adds a subtle richness to their taste. They are a popular ingredient in many cuisines, especially Mediterranean dishes.
How people cook with it
Anchovy fillets are a versatile ingredient that can add a burst of umami to a variety of dishes.
- Add to pasta sauces
- Spread on toast
- Mix into salad dressings
- Top pizzas
To use anchovy fillets, you can drain them from the olive oil and chop them finely. They can be added directly to hot dishes like pasta sauces, where they will dissolve and impart their flavor. For cold applications, such as salad dressings or dips, they can be mashed into a paste. They are also excellent when placed whole on top of pizzas before baking or spread on crostini with other toppings. The olive oil they are packed in can also be used in cooking for added flavor.
How it differs from similar foods
Compared to whole anchovies, fillets are already deboned and cleaned, making them more convenient to use. Their texture is also softer and more yielding than dried or salted anchovies, which often require soaking before use. The olive oil preservation contributes a different flavor profile than salt-packed varieties.
Who it is for
Home cooks and professional chefs looking to add a savory depth to their meals.
How to keep the rest
After opening, store any unused anchovy fillets in the olive oil in an airtight container in the refrigerator. Ensure the fillets are completely submerged in the oil to prevent them from drying out. They will remain fresh for several days when stored properly.