Anchovy Paste

Quoted message said:

Can anyone tell me the best brand of Anchovy Paste (in a tube) to buy and how long should it be
kept before discarding.

Is it regular cooking practice to use this product in a salad dressing or on a pizza?

Thanks. Dee

I would steer clear of putting it on a pizza, regular oil or salt packed anchovies are better for
that. Remember that commercial anchovy paste has a much stronger taste than homemade anchovy paste
so use a light touch with it. It works well in many salad dressing, as well as pasta and vegetable
dishes when sauteed in olive oil as part of the sauce. You can also use it as part of a marinade.

Dee Randall said:

Can anyone tell me the best brand of Anchovy Paste (in a tube) to buy and how long should it be
kept before discarding.

Is it regular cooking practice to use this product in a salad dressing or on a pizza?

I don't know anything about brands -- am just happy when I can find *any*. The opened tube (with the
cap screwed back on, of course) seems to last forever in the 'fridge.

I use in salad dressings and dips. Would use real anchovies for pizza, bagna caulda, or any recipe
where they are an ingredient rather than a flavoring.

In article <[email hidden]>,

Frogleg said:

I use in salad dressings and dips. Would use real anchovies for pizza, bagna caulda, or any recipe
where they are an ingredient rather than a flavoring.

I stir anchovy paste into my pizza sauce -- nice and tasty, and the anchovy-squeamish never
notice it.

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