While some anchovies are packed exclusively in salt, many are packed in oil, leaving anchovy lovers to scratch their heads ...

An curved arrow pointing right. Colatura di alici, which is Italian for "anchovy drippings," is a traditional sauce produced by fermenting salted anchovies inside small chestnut barrels.

Don’t waste the flavoursome oil in your tin of anchovies. Here it’s used to cook ... fat (of which 1g saturates), 8.5g fibre and 1.9g salt. Cook the pasta according to packet instructions ...

Don’t brown it. Meanwhile, dress chicory leaves with a little salt, pepper, lemon and olive oil. You want them to be bright-tasting, but not dripping wet. Lay anchovy fillets (to taste ...

They vary in size and can be bought either fresh or cured. Cured anchovies were originally left whole and packed in salt, but now they tend to be boned, cleaned and preserved in salt or oil and ...

Boiling leafy greens in a big pot of salted water is a severely underrated way of cooking them. There’s something quietly comforting about their forest green color and extreme tenderness.

Cut the bread into ½-inch-thick slices. On each slice, spread butter generously, then top with an anchovy fillet.

The anchovies and Parmesan provide enough salt and umami to the cabbage, eliminating the need for extra salt in the recipe. Find Savoy cabbage at specialty grocery stores, Asian supermarkets ...