Anchovies Quotes

“I started to crawl off; then I remembered my leftover pizza, and I peeled off the salami, pepperoni, and anchovies and placed them on the CD tray (whicn no one used these days with flash drives around)on Boone's computer. I hit the close button and watched the smelly part of my delicious dinner slide away. Boone would have a great time wondering 'where's that smell coming from?”
― Duffy Brown, Iced Chiffon

“We are eating warm bread slathered in cold butter and topped with salty anchovies, one of those three-ingredient Italian constructions- a shopping list more than a recipe- that can stop a conversation in its tracks.”
― Matt Goulding, Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture

“Do you have any anchovies?" she asked.
Enzo's mother looked as if she was about to explode. "Anchovies?"
In Naples, anchovies were only added to tomatoes if you were making puttanesca, the sauce traditionally associated with prostitutes.
"Please. If you have some," Livia said demurely.
Quartilla appeared to be about to say something else, but then she shrugged and fetched a small jar of anchovies from a cupboard.
The sauce Livia made was not puttanesca, but like puttanesca it was powerful and fiery. It was also remarkably simple, a celebration of the flavor of its main ingredients. She tipped the anchovies, together with their oil, into a pan, and added three crushed cloves of garlic and a generous spoonful of peperoncino flakes. When the anchovies and garlic had dissolved into a paste, she put in plenty of sieved tomatoes, to which she added a small amount of vinegar. The mixture simmered sluggishly, spitting little blobs of red sauce high into the air, like a pan full of lava. After three minutes Livia dropped a few torn basil leaves into the sauce.”
― Anthony Capella, The Wedding Officer

“The bread was earthy and chewy, crunchy on the bottom and meltingly soft on top, and rather than rubbing the bread with tomato as in a traditional pan con tomate (yes, I'd done my research), the raw tomato had been shredded and mashed and spread on top, a cool, sweet, tangy contrast to the bread. A hint of garlic spoke up in the back of my throat; anchovies whispered underneath, the salt and the brine making everything else taste sweeter.”
― Amanda Elliot, Best Served Hot

“CARAMELIZED ONION AND ANCHOVY FLATBREAD
Pissaladière

This is a classic at Provençal buffets and apéritifs. It may be the perfect food: sweet, salty, doughy, and portable--- who could ask for anything more?”
― Elizabeth Bard, Picnic in Provence: A Memoir with Recipes

“The fat was bubbling in a pot on the stove. The potatoes went in, were snatched out, then plunged back in. They emerged crisp and golden; Richard sprinkled them with salt and piled them on a platter, then set a heap of tiny marinated fish on the side. They ate with their fingers. The potatoes were burning hot, the insides nearly melted, making the contrast with the cool, slick anchovies almost erotic.”
― Ruth Reichl, The Paris Novel