If you don’t know Viola Buitoni, a Mission resident and chef, you should. She used to write for us, but now has her own blog and we link to it. Today, she writes about anchovies.
Yes, you guessed it: anchovies are what pulls me out of a funk. In fact, when heaped on butter-slathered toasted bread they can dry my bitterest tears.
I hold little loyalty to any particular food. I favor eats because they suit an impermanent mood or they are of the season, because they assuage fear or they pique curiosity. But cornered on a desert island, a loaf of bread, a slab of butter and a jar of salt packed anchovies are what I would want with me. Well, that and my new iPhone 5S with a solar power charger.
And it’s not just that anchovies are delicious as a stand-alone food, they are also a game-changing ingredient to deepen the flavor of any dish. READ MORE AND GET THE RECIPE HERE.