By: Danya Weiner
Recently I’ve been in an anchovy phase. Every so often I get into a different phase of some ingredient that I just want to use in everything I cook. I had a preserved lemon phase- where I put preserved lemons in every meatball, sandwich, and pasta I prepared. I had a harissa phase, a parmesan phase, a lemon zest phase, and even a sage phase. Now I’m all about anchovies.
Unfortunate for me, my husband hates anchovies. His hate for anchovies developed long before I could introduce him to the real quality-type of anchovies, and now he’s completely uninterested in tasting them. At home I can’t even try to cook with anchovies; the second I put them into pasta sauce, he knows they are there. So the blog was a perfect opportunity for me to create recipes with anchovies and enjoy them with Deanna (who is also a huge fan).
My anchovy phase began while I was doing photography for a company called “Ristretto”, which imports (to Israel) high quality ingredients from Italy...
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