Dubai, United Arab Emirates (CNN) — Anchovies are one of the foods that provoke strong reactions in people.
Food writer Allison Roman wants to change the opinion of haters about this fish, and she has a strategy for changing the opinion of chefs about it.
Roman believes that anchovies “are more of a spice than just a cooking ingredient,” adding that “you don’t need to eat them whole.”
Roman adds anchovies to many of her dishes, as well as garlic, herbs, and other aromatic flavors during the cooking process, and confirmed: “Most of the time when I eat (anchovies), I can’t even see them.”
And even if you think you won’t like the taste, your brain and heart will be grateful to you, as certified nutritionist and author of “The Low-Carb Mediterranean Cookbook” Michelle Dudache explains that “anchovies are small fish, but they are powerful.”
“They’re full of the omega-3 fatty acids DHA and EPA, which are important for brain, heart, blood vessel, and skin health,” Dudach noted.
Here are 3 ways Roman introduces anchovies to the more wary and curious:
Bagna cauda is an Italian dipping sauce made of anchovies, garlic, butter and olive oil, traditionally served with toasted bread as part of an appetizer.
Roman loves to use this sauce as a means of introducing guests to anchovies, as it is distinguished by its salty, buttery, and garlicy flavor.
The sauce is also an answer to a question people often ask: “What about the bones?”
And Roman assured that she would not choke you, and said: “It is very small, and it often melts in the mouth.”
Roman likes to eat the bitter greens with a sauce that can offset their strong flavours. “I put anchovies in my salads all the time,” she said.
But when hidden in the marinade, it adds texture and a little difference without overwhelming the other ingredients in use.
Her favorite dressing consists of finely chopped anchovies, capers, lemon, Dijon mustard and good quality olive oil.
Roman uses the same strategy when creating a hearty warm noodle dish, infusing the umami flavors of the anchovies into the sauce.
Her recipe is based on a meal called “bigoli in salsa”, which consists of thick bigoli pasta, onions and anchovies.
Romain adds whole anchovies and dried chilies to a skillet with sliced onions, garlic and fennel sautéed in olive oil.
Whole slices may look intimidating, but they melt as the sauce boils, and fresh lemon juice and parsley can be added to reduce the sauce’s intensity.