[Sca-cooks] Anchovies- OOP

[Sue Clemenger]

That actually sounds tasty (sez Maire, normally an anchovy-hater).
How much cream, though? And what kind of anchovies? (I've never bought
them, so I'm maybe-falsely assuming they come in different varieties
like sardines?)
--Maire, in the mood for comfort food ;-)

Phlip wrote:
>
> I'm glad to see there are a fair number of people here who eat and enjoy
> anchovies- I'm another one, although I tend to indulge in them in limitted
> quantities, because of the salt.
>
> For those of you who'd probably like them, if they just weren't so strong,
> have you tried Jansson's Temptation?
>
> It's a very simple potato dish, which has the advantage of allowing you a
> bit of the flavor of anchovies, without the intense salt and fish rush that
> an anchovy on a pizza will give you.
>
> It's very simple- Layered, thin-sliced  onions and potatoes  (with or
> without skin -use good judgement), bits of chopped anchovies scattered in
> among the layers, cover with cream, and pepper to taste. A bit of butter
> dotted on top, and some breadcrumbs will fancy it up a bit. Cook at about
> 400, for about 45 minutes to an hour- this is one that will hold well, for a
> while.
>
> Those of you who mentioned that you only like anchovies in Worcestershire
> Sauce, might like them this way- it's a very mellow dish, a step beyond
> scalloped potatoes- excellent comfort food for a chilly evening.
>
> Phlip
>
> Never a horse that cain't be rode,
> And never a rider who cain't be throwed....
>
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