12 anchovy recipes for sunny days

Cousins ​​of the sardine, anchovies are small sea fish very popular in cooking, particularly in the Mediterranean region. In oil or salt, anchovies are eaten all year round, added to sauces, pies or salads. Fresh, they are only consumed from May to July. Anchovies are rich in protein, omega 3 fatty acids, vitamins B and D, and minerals like calcium and selenium.

Anchovies in cooking

Like sardines, fresh anchovies are excellent grilled on the barbecue. Grill them quickly, a few minutes on each side, until they are golden and crispy. You can also fry them and serve them with lemon for a simple and delicious appetizer. Another equally appetizing option: marinate the fillets in a mixture of vinegar, olive oil, garlic, and aromatic herbs such as thyme and bay leaf.

In a jar, anchovies, salted or in oil, can be easily incorporated into an infinite number of preparations. In a pissaladière for example, this Provençal tart with onions, black olives, and anchovies. In an anchoïade, a dip made from anchovies, capers, olive oil, and garlic, perfect to accompany raw vegetables, or even in a Niçoise salad. In a pasta sauce, they give a characteristic iodized taste. Be careful to dose correctly, as they are generally very salty.