Canned/tinned anchioves [moved from Manhattan board]
I am making Mark Bittman's pasta with anchovies & arugula tonight. Recipe here: dinersjournal.blogs.nytimes.com/2011/07/29/the-minimalist-pasta-with-anchovies-and-arugula/
Now the only anchovies I have had experience with are the yucky sub par ones they put in greek salad, so I was wondering if anyone had any advice on which to buy for this recipe.
For starters, Bittman's recipe specifically calls for oil-packed anchovy filets, so I wouldn't substitute salt-packed ones.
Second, if the only experience you've had with anchovies are the "yucky sub-par ones they put in Greek salad", how do you "know" they're "sub-par"? You simply might just not like anchovies. In which case you might want to pass this particular recipe by & choose something else.
I think they were yucky and subpar because i got food poisoning from them. They tasted fine at the time. So my yuck association is more due to the illness that followed.
True I may not like anchovies, I know I like boquerones because I had them in Spain but they are in vinegar so a bit different.
It's a risk I am willing to take nonetheless.
Just got a little glass jar of crown prince ones from whole foods packed in oil so we will see.