How to make Salted Anchovies | Pasta Grannies
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- เผยแพร่เมื่อ 29 ส.ค. 2024
- Join us on another Pasta Grannies adventure to the Amalfi Coast, Southern Italy, where the sun is setting on our masterclass in preserving fresh anchovies with local expert Graziella.
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Beautiful people.
Beautiful place.
I love anchovies.
Thank you Pasta Grannies.
I've been to Catania. It's a wonderful town with super fresh seafood and lovely people. Gracia
this series is great !!
Colatura di alici: Ancient Romans made a sauce of it, called Garum.
Cave garvm
Colatura di alici: nuoc mam, fish sauce in South east asian cuisine
A great video :) Thank you so much for sharing !!!
awesome! I'd love some of those salted anchovies...
thanks
+Pasta Grannies
d'you know - I might just pass that by my wife!
p.s were you referring to 'garum' in the video, when you mentioned the ancient Romans and their love for fermented fish sauce?
regards
Tony
how many time stay in salt?
Anchovies running on our coast right now....we usually use them for salmon bait, but dang...I want to try and preserve some!
Ginamos for bisaya, Nice..
Greetings from Algéria ❤️💛
💙❤️💙❤️💙❤️
Love anchovy pizzas
Yummy
Ok like ❤
i was looking for a recipe for over an hr, i usually (secret ingredient) use smoked herring for ceasar salad dressing, but can't find any so bought anchovy at asian market but not sure what to do with them lol... now i do - so - guessing no ceasar salad for like a few weeks lol
Can i use sardines or lady fingers?
Can I use herring or sardine instead? Also must it be freshly caught
Also if I don't have that white pot she used, what can I. Use insteaf
I love anchovies and pineapple on pizza!
I salted anchovies like this, but put them in a glass jar with a tight rubber sealed lid at the top. I put them in the fridge for about 4 months, lid closed. They’re edible, and work well. Would it be best to let them sit out on the counter with the lid closed to deepen the flavor?-I do not have a pot like the video, to store the anchovies.
hi Chris, well done for tackling this project. Leaving them outside the fridge will depend on the temperature in your kitchen. If it's cool it shouldn't be a problem. I don't think the lid needs to be closed as the traditional pot is wide open to allow the brine to escape. It's good you are test-tasting them - keep doing that, though I don't think the flavour will get any better after 6 months. Please let me know how you get on! best wishes, Vicky
Pasta Grannies thanks! My home is between 77’F and 80’F. I’m sure it’s cool enough. I would leave the lids open, but I do not have a weight to keep the anchovies submerged under the brine; the lid open would evaporate the water, and leave fish not in contact with salt, is my hypothesis. We will see. I hope I can find you to let you know how they turn out in the next few months!
I just cooked with them yesterday. Lightly sautéed 1 medium zucchini, 1 medium yellow squash, 1 celery stalk, 1 shallot, 3 garlic scapes, 1/4 green bell pepper, 1 lb shiitake mushrooms, a few of my homemade sun dried tomatoes, and 2 of my anchovies. Then covered it and cooked at low until the veggies were cooked perfectly. It came out perfect. I topped it with the sun dried tomatoes marinating olive oil, and some fresh savory (an herb that has a taste similar to dried oregano, but less pungent). 👍😀. -i really was just cooking what I had in my fridge/garden, and what’s in season; so it was a recipe with the heart of Italian traditions--cook what’s fresh, in season,, and what you have.
Homemade sun dried tomatoes taste so much better than what I can buy at the supermarket, which I do not like at all. Homemade ones are sweet, with a strong tomato flavor, and a nice flavor of olive oil that it’s marinating in. I found that if you dry them too much, they will plump up/soften very well when cooked, but are still great to eat when not soft.
Lid on then! Salted anchovies were a way of preserving in the days before fridges and central heating so I'm sure they'll be fine out of the fridge. Your veggie fry up sounding delicious and you are right about sun dried tomatoes - commercial ones tend to be sharp and have the texture leather! best wishes, Vicky
@@pastagrannies well... I still have the anchovies I made over a year ago. I have kept them on the counter, sealed tight. They taste great! I rinse them with water, remove the back bone, then soak in olive oil before use. They taste fantastic. One way I enjoy eating them is on a Sicilian style pizza I make. Thank you again for your comments! Happy cooking!
What is the minimum time to ferment or mature ?
6 months the video says
Can I cure the salted anchovies in the fridge? Or does it need to be/preferred at room temperature?
Chris, by all means put them in the fridge - salting them is a winter activity so cooler temperatures are preferred. best wishes, Vicky
Pasta Grannies thank you for taking time to answer my question! I have already started the salted anchovies. I couldn’t get fresh, but i found frozen already cleaned anchovies, which was very convenient. After salting them, the next day the fish released enough liquid to cover them. I didn’t bother putting a weight on them-hopefully, that doesn’t take away from perfect anchovies in 3-6 months.
Happy cooking!
How does the taste compare? I bought salted capers once, and no matter how much I rinsed or soaked them, they just tasted of salt.
Anchovies, a.k.a. "Italian MSG!" Are these used like fillets? Also, the brine extruded sounds a lot like Thai fish sauce.....:)
Hello John, yes use these anchovies like the ones you find in a tin. And you are right, the fish brine is similar to nam pla, though I think with the latter the anchovies are fermented. Best wishes Vicky
Hi ,do you wash the fish before adding salt or just as it is ?
It must be this a way of 6 months for the good bacteria to kill the bad bacteria and ferment properly while drawing out the moisture with salt
And if the 'goodies' loose you can smell it. 😀 best wishes, Vicky
Ancient Greeks and Romans used the juices from alici (and from many other little fishes) to produce the most famous sauce of their kitchening, the "garum" (Greek "garon").
I use 1 or 2 (not more) alici, cleaned from fishbone, for sweety meat (rabbit...) stewed.
With a generous amount of sliced onions, some alici fillets, and olive oil, you can realize a good sauce for spaghetti.
mmm, delicious Maurizio, thank you for sharing. best wishes, Vicky
I didn't know that anchovies were fermented....
But I guess they couldn't help themselves.
Can I make salted sardines instead of salted anchovies?
Ivan, my understanding is the term sardine can refer to any small oily fish that turn into pilchards in the Clupeidae family, and anchovies are small oily fish in the Engraulidae family. Sardines have a less intense flavour and yes, they can be salted. best wishes, Vicky
I live in Crna Gora(Montenegro) on coast of Adriatic sea. There is sardine with latin name Sardina pilchardus.
Do you need to wash them after gutting?
Beautifully done vid, but six months? I can't wait that long. And she didn't say where she stores them.
hi Mark, I think they would definitely last 6 months, but personally I would start tasting/testing them after a couple of weeks! After all, folk no longer do this for the necessity of preserving fish, but something nice to eat. The main thing is to keep the anchovies submerged in their brine. Fridges only became commonplace after WW2; it would have been the coolest, darkest place in the home up to that time. Rural Italians often have a second kitchen or pantry in a cellar, for example. I hope you have fun making them, best wishes, Vicky
That explains where my (ex) mother-in-law kept her anchovie: under the bed.
One could write a book about the importance of the bed in cooking. The Italian-Americans of New York in the old days (Hell's Kitchen, for instance) would dry their capellini on wax paper that was spread on the bed. Of course there were hundreds.
Well, I have followed your lead. And already not two hours in the liquid has risen up among the salt and fishes. Should I leave it there or pour it off as it develops?
Nice stories! You're aiming for the anchovies to be covered in the brine, but the pot not to overflow. My ceramic pot (bought from the local fishmongers in Amalfi) has a cork top to facilitate ladling off the excess. Let me know how they turn out! best wishes, Vicky
Pasta Grannies I just spoke with a fishmonger. He said that if I want to make what the Spanish call "salazón" (I live in San Sebastián), it has to be three month. So I'm going to do it. Three whole months. I'll report back. If you don't hear from me in three months, contact the authorities.
hi Mark, of course the simplest thing to do is buy some from your fishmonger 😊 was he able to sell you the right shape pot? Yes, do please send pictures of your efforts - maybe via FB? Have fun! best wishes, Vicky
Hello, Why does my anchovy taste bitter? 😥
Same as mine. I have never been succesful with theese anchovys... never
Really it takes 6 months to be ready ? I think is too much .
Can you please please please show more of that Pizza oven? I want to build one.
Yes extruded juices do sound like fish sauce. An informative video but unless you have access to the anchovy boats, not particularly useful to the average inland cook. Thank you for the facts, tho, ma’am. Salted anchovies are considered superior to those packed in oil, according to many celebrity chefs.
Neet
Goud forum moroco
I eat just about anything, but crunching little bones just creeps me out. I'm too common.
Lemon better than salt