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Sunday, April 29, 2018

THE MENU ANCHOVY SUBSTITUTION IMPROV IN MEMORY OF ELIZABETH DAVID

Many dishes call for these little devils.
They are very salty.
There are some less salty substitutes:
You can throw in a few minced baby smoked oysters.
You can toss in a macerated sardine or two. A crushed kipper. Even a mackerel fragment! Why not?
You can even toss in a little of the juice, of whatever variety, oil, vinegar, tomato sauce, from the cans or jars! Juice from canned tuna!
Why not?
I now like to dribble in a few drops or more of the classic, Lea & Perrins Worcestershire Sauce, for a faux Caesar salad dressing, it has anchovies already in it!

Any of these thing can be dribbled sparingly over a simple pasta with olive oil and either Parmesan or Romano or both.

Swirl some into home made mayonnaise for tonnato sauce, for cold veal or chicken.

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