[Sca-cooks] pickled anchovies

[Christina Nevin]

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>  Stefan li Rous wrote:

>  Did these anchovies come pickled? Or did you pickle them? If the latter,

>  did you get these fresh? The only kind of anchovies that I've ever

>  seen here are those in the little cans or jars.


The anchovies come pickled in spiced vinegar and are a Spanish speciality.
These are the large fillets, about 4 - 5 inches long and 1+ across. They're
white and have a sweet vinegary taste reminiscent of Danish herring
rollmops. They come in cans, so as aforementioned you can probably buy them
in Spanish or Italian delis. You should make the effort to track them down
as they are absolutely wonderful. Nowhere near as salty as salted anchovies
(well duh! Tina) but if you like those you'll be hooked on these.

>  Yes, turmeric is used as a dye. Maybe you should add some woad

>  and see if you get green? :-)



<wince> Somehow I don't think it would improve the sauce's flavour...

Ciao

Lucrezia





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