Continue to Site

Anchovies

S

stpaullee

New member
Looking for a little advice. We are going to add anchovies as a topping and start making our Caesar dressing in house. I have never even cooked with anchovies before although I have had them on pizza. What’s the best kind to get? I understand there are cleaned, uncleaned, packed in oil or in salt, and you can even get anchovy paste. How many would you put on a 16" pie? Thanks much!
 
Last edited:
I no longer carry them, but when we did we did one fillet per slice. We got the can version packed in oil.
 
Last edited:
I started with 1-pound tins, and did not see enough call for them to have large cans on hand. So I now get the small tins, and plan to use 1 tin per 16" pizza.

Flat anchovies in oil, I also keep them refrigerated, We open a tin when the order comes in, dump them on a plate to let the oil drain off, then place them on top of everything else when building a pie
 
Last edited:
Thanks for the info. The Caesar dressing turned out amazing. The anchovies come in salt and oil so we rinsed them, dried them and then chopped them fine. We used to use TMarzetti Royal Caesar which is very good, but house made is hands down better flavor.
 
Last edited:
stpaullee said:
Thanks for the info. The Caesar dressing turned out amazing. The anchovies come in salt and oil so we rinsed them, dried them and then chopped them fine. We used to use TMarzetti Royal Caesar which is very good, but house made is hands down better flavor.
Click to expand...
And “house made” can be marketed to your advantage…
 
Last edited:
royster13 said:
And “house made” can be marketed to your advantage…
Click to expand...
I like the term “House-Made” or “Made in house” or “Scratch Made”
I’ve always been bothered by things titled that they are “Home Made” at a restaurant,
Then you see Ho-Made used often too. So me being the smartass that I am when I see Ho-Made, I wonder if I can be introduced the “Ho” that made these products.
 
Last edited:
You must log in or register to reply here.
Back
Top