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One of the best skills a home cook can learn is how to make a dish that has some complexity and depth of flavor without spending all day in the kitchen. This adaptation of saltimbocca, a favorite dish from the Lazio region near Rome, fits the bill perfectly.
It seems that most people view anchovies in the extreme. These briny little fish elicit an immediate love them or hate them response from most people, even though they may not have had much experience eating or cooking with them. In reality, anchovies are great flavor enhancers, whether subtly enriching a sauce or in the forefront as a key ingredient in a fresh salad.