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The Joy of Anchovies
A Recipe by Julia Watson of iVillage.com
 Listen to Julia Watson's commentary.
May 14, 2002 -- If you love anchovies, try this: Together with two finely chopped cloves of garlic, melt three chopped anchovy fillets in a glug of olive oil over medium-low heat until they disintegrate. Add a handful of pitted and chopped black olives, a handful of chopped flat-leaf parsley, and a handful of pangrittata.
Stir well into a bowl of drained spaghettini. "Pangrittata" is a mixture of rough white breadcrumbs fried in butter and olive oil until crunchy. It was devised as a topping by Italians who could not afford the more expensive Parmesan and adds a pleasant contrasting texture to seafood pasta dishes in particular.
Janssen's Temptation (serves 6)
If you don't love anchovies, this Swedish specialty -- delicious served on its own with a garlicky green salad -- doesn't force a confrontation:
• 6 large potatoes, peeled and thinly sliced
• 1 onion, peeled and thinly sliced
• 12 anchovy fillets
• 1 tablespoon butter
• 1 cup whipping cream
• freshly ground black pepper
Preheat oven to 325 degrees F.
Butter a baking dish and put in a layer of potatoes, followed by a layer of onions, then a layer of anchovy fillets, repeating until all is used, ending with potatoes. Grind a little pepper over each layer but don't add salt -- the anchovies are already salty. Dot with butter and bake in the middle of the oven for 1 - 1 1/2 hours, or until the potatoes are tender and the top gold in color.
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