Hear me out. What happens when you melt anchovies in good olive oil? Magic. The anchovies dissolve into the oil, transforming into a deep, umami-rich essence that adds depth and complexity to whatever you're cooking. There's no overpowering fishiness, just a savory, salty backbone that elevates pasta sauces, roasted vegetables, or even a simple slice of crusty bread. It’s the secret ingredient you didn’t know you needed, quietly amplifying flavor and making everything taste just a little more luxurious.
Three weeks ago, I hated anchovies. My, how things have changed. Now, I find myself reaching for that little tin like it’s a culinary cheat code. A few fillets melted into olive oil, and suddenly, my pasta sauces taste more complete, my vegetables roast with an added depth, and even a humble slice of bread becomes something worth savoring. Anchovies aren’t just an ingredient—they’re a revelation.
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