Today I, somewhat reluctantly, bought a bottle of Anchovy sauce. Reluctant 'cos I really don't like anchovies but bought because so many on here had recommended it.
So when my 'rubber chicken' soup needed 'something' I added just 3 drops to the pan and WOW! I am a convert and will try it in more things, any suggestions?
I haven't bought anchovy sauce for ages. We recently started making spaghetti puttanesca and keep using tins of anchovies. I guess I should get a bottle of anchovy sauce, or maybe a tube of anchovy paste.
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On toast turns my face inside out but worth it... could we have a drooll icon poss?
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