Fill up on those tiny, briny fish.
The deeply savory flavor and umami that anchovies add to salad dressings, sauces, and pasta dishes is incomparable.
Literally translated as "hot bath," this dipping sauce for vegetables—made of butter, garlic, anchovies, and olive oil—often appears in many Italian homes as part of the Christmas Eve buffet. The routine goes like this: Vegetable pieces are dipped into the sauce (a fondue-style fork will help) and then eaten, with a slice of bread held underneath to catch the drippings. Once the bread is soaked with sauce, it gets eaten, too.
Photo by Tara Donne, food and prop styling by Ali Nardi37/41Spanish-Style Tomato Toast with Garlic and Olive Oil Read more: epicurious »
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