So let’s talk about anchovies today… It just so happened that we have very nice, superb quality anchovy fillets, made in Italy and in olive oil, on sale in the store right now! Yes, on sale, because we want you to try them soon, before their best before date, haha… As I wondered why we have a few cans left, it occurred to me that maybe you just don’t know much about anchovies and how to use them…
Of course, we all know the classic Caesar Salad, you can add them on you pizzas… what else…??? Most of you just don’t have a clue.
But if you ask a chef they will tell you how amazing anchovies are anywhere you need a punch of flavor. It just adds that “je ne sais quoi” or “umami” kind of flavor.
Pretty much, smash them and add to sauce, salad, in a pasta dish, in a marinade… also, don’t throw that oil away! Use it in your salad dressing or to cook your chicken with. Yes, that’s an idea I got from Jamie Oliver, and trust me, it transform a boring chicken breast in something just out of this world!
I could go on like that, but if you want more inspiration, I just came across this article from Serious Eats, which pretty much says everything I could tell you!
This recipe is also inspired from Jamie Oliver, lover of everything Italian. It’s super fast and packs a huge amount of flavor with very few ingredients!
Give it a try and let us know!
Anchovy and Arugula Pasta
- Cook the spaghetti in boiling salted water according to the packet instructions
- Gently heat a little olive oil in a skillet then add the garlic, chilies, and anchovies. Cook for a couple minutes, breaking off the anchovies in little pieces. Add the arugula, toss and add the lemon zest cook until just wilted. Remove from the heat and add the lemon juice.
- Drain the spaghetti then toss it with the sauce, taste and season with salt and pepper to taste. Place on a plate and pile extra arugula on top and serve with grated Parmesan.