Anchovy paste
Anchovy Paste
Anchovy paste (pronunciation: /ˈan(t)SHəvē pāst/) is a type of spread made from anchovy fish. It is commonly used in various cuisines around the world as a flavoring agent.
Etymology
The term "anchovy paste" is derived from the English word "anchovy", which is borrowed from the Spanish "anchoa", and the word "paste", which comes from the Latin "pasta".
Description
Anchovy paste is a smooth, salty paste made from ground anchovy fillets. The fillets are typically cured in salt and then pureed with oil. Some versions may also include vinegar, spices, and water. The paste is often packaged in tubes for easy use and has a strong, pungent flavor.
Usage
Anchovy paste is used in a variety of dishes, including pasta, pizza, sandwiches, and salad dressings. It is also a key ingredient in many traditional recipes, such as Caesar salad and Puttanesca sauce. The paste can be used as a substitute for whole anchovies in recipes where a smoother texture is desired.
Related Terms
- Anchovy: A small, common saltwater forage fish of the family Engraulidae.
- Paste: A thick, soft, moist substance typically produced by mixing dry ingredients with a liquid.
- Spread: A thick substance that is spread on bread or crackers or used in cooking.
- Cuisine: A style or method of cooking, especially as characteristic of a particular country, region, or establishment.
External links
- Medical encyclopedia article on Anchovy paste
- Wikipedia's article - Anchovy paste
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