1. Remove the anchovies from their can and place them in a strainer set over a small bowl. Gently shake the strainer over the bowl to drain the oil from the anchovies. Transfer the anchovies to a large mixing bowl. 00:35
2. Roughly chop the fresh thyme with a chef’s knife. Use both the leaves and the stems for the marinade. Add the thyme to the mixing bowl. Using your hands, gently tear the basil and sage into small pieces and add them to the mixing bowl. 03:06
4. Add the dried herb mixture and the chopped garlic to the mixing bowl. Add the extra virgin olive oil to the bowl and mix all the ingredients together. Mix everything until the anchovies are evenly coated with the herbs and oil. 03:56
5. Serve these anchovies on sandwiches, pizzas, salads, or store in the refrigerator. 05:17
What You'll Need
- Large bowl
- Small bowl
- Rubber spatula
- Chef’s knife
- Cutting board
- Olive oil cured anchovies (1 tin)
- Sage (3 tablespoons)
- Thyme (1 handful)
- Basil (3 tablespoons)
- Extra virgin olive oil (1 cup)
- Dried herb mixture (1/4 cup)
- Fresh garlic, chopped (1/4 cup)
Anchovies are small salt-water fish most commonly found in the Atlantic, Indian, and Pacific Oceans, and in the Black and Mediterranean Seas. Serving anchovies as food can be traced back as far as Roman times where anchovies were used as the base for fermented fish sauce. They are traditionally packed in salt, vinegar, or oil and sold in aluminium cans or glass jars. They have a strong umami flavor and are high is healty omega-3 fatty acids and vitamins A and D.
Chef Tommy uses a dry herb mixture to marinate his anchovies. His mixture contains dried basil, oregano, marjoram, and chili flakes. Chef Tommy suggests using whatever herbs you have on hand or enjoy eating to marinate anchovies.
Chef Tommy mentions that it is said to be bad luck to cut basil. "Basil" comes from the Greek word "Basileus" meaning king. The ancient Greeks believed that basil should only be cut and consumed by noble or royal people. This belief is likely the source of the modern superstition surrounding chopping basil with a knife.