RecipeMuncher

My love affair with anchovies began in my childhood, on a Christmas Eve. It involved an antipasto platter laden with olives, palm hearts, tightly rolled cornets of salami and mortadella, and a glistening pile of very salty fish fillets, each coiled around its own little prize ~ a single caper. My first taste was a revelation. These little reddish gray fish were dense with salt, bristling with fine bones, reeking but delicious. I was hooked for life from bite one. People generally fall into two (...)