We are used to the fact that most often anchovies are a salty beer snack. There are varieties of fish that reach a size of 20 cm, and they can be consumed not only as a small snack. In Russia, anchovy has a simple and more familiar name - hamsa. Such fish is salted, pickled and dried.
Anchovy properties
Anchovies are oily fish. This is one of its core values. There are 25 grams of protein and 14 grams of fat per 100 grams of product. And dried anchovies have already lower rates. Fat is reduced to 5 grams. The meat of the fish is tender and juicy. Along with other seafood, anchovies are a source of vitamins and minerals. They contain a lot of iodine and phosphorus.
Anchovy application
In addition to the fact that anchovy tastes great in salt and dried form, it can be prepared in other ways. For example, this fish can be stewed or fried, made from it cutlets or mincemeat for pie. Salted anchovies are a great ingredient for salads and sandwiches. In Italy , pizza stuffing is made from this fish , and it is used to make original sauces. In France, mashed anchovies and season them with onion soup, which is popular among the French. And countries such as Chile and Peru do not eat this fish. They have anchovies - this is the basis for the production of fishmeal for feeding livestock and fertilizing the soil.
Anchovy pizza
Here's an original pizza recipe using anchovies. To do this, you will need olive oil, fresh thyme, onions, brown sugar, salt and black pepper, dried yeast, water, sugar, flour, anchovies, seedless olives. Use a saucepan or large sauté pan. Melt in it 25 grams of butter and a couple of tablespoons of olive. Thyme leaves clear of stems and add to the oil. Onions (1.5 kilograms) need to be finely chopped and added to the oil. Cook it under the lid for half an hour until soft. Stir occasionally. After that, add a teaspoon of brown sugar in the onion and simmer for another half hour. The onion should be soft, sweet, golden in color. Do not overdo it, the bow should not be brown! Season with salt and pepper, set to cool.
Take care of the dough. Mix warm water in an amount of 120 ml with sugar and yeast. Let it brew for 10 minutes. Sift 250 grams of flour into a bowl, salt a little, pour in yeast and a couple of tablespoons of oil. Knead the dough. Put in a bowl, cover with foil and place in a warm place. As soon as the dough comes up, gently knead it so that excess air bubbles come out. Then roll out the desired shape, depending on which pan you have, and lay out a layer in it. Put onions on top of the dough. Cut the anchovies into 4 thin slices and make a “lattice” on the onion. In the middle of each box, add the olives and sprinkle with chopped thyme.
Let the pizza stand in a warm place for another half hour. Then bake in the oven at 220 degrees 20 minutes. In addition to this original recipe, you can add anchovies to regular pizza. For example, make a filling of seafood: squid, shrimp, red fish and anchovies.