Anchovies aren’t to everyone’s taste, but I’ve always been smitten by these delicious, silvery slivers of fish. Like artichokes, lemons, good oil and quality chocolate, they’re a humble ingredient that steal the limelight when allowed to shine.
Whether it’s for biological or social reasons, many of us develop likes and dislikes of certain foods as children, and these can continue into adulthood. Salted anchovies, with their abundance of umami, are challenging for young palates, and can be divisive among grown-ups too. Personally, however, I find anchovies delicious in all their guises, from sea-fresh to tinned and salty.
Diese Geschichte stammt aus der Food #12 Summer 2021-Ausgabe von National Geographic Traveller (UK).
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Diese Geschichte stammt aus der Food #12 Summer 2021-Ausgabe von National Geographic Traveller (UK).
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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