A tiny grenade of umami, the humble anchovy gives chefs a secret weapon for deepening the flavor and richness of sauces and stews. It melts away as it cooks, leaving only salt and a savory meatiness. But Italians take anchovies out from behind the curtain, celebrating them in the dish bagna c\u00e0uda, in robust pasta sauces, and as a classic pizza topping. And this Italian Anchovy Bread (aka Sfogliata), sliced into colorful little pinwheels with luscious paprika-spiced filling, further proves how anchovies can command center stage.<\/p>\n\n\n\n
We first learned about this easy and elegant bread from Ruth Reichl\u2019s book, My Kitchen Year<\/em>. Ruth, the longtime Editor-in-Chief of Gourmet<\/em> and acclaimed food critic at the New York Times<\/em>, can sure write a mean memoir. She tells amusing and poignant stories, all from a quirky and food-centric view of life. Fun reading and great recipes. Can’t beat it.<\/p>\n\n\n\n So we started with her recipe for Anchovy Bread (which apparently came from Gourmet<\/em>) and simplified it. Ours tastes divine and looks like hers, so we love the results. We hope you will, too.<\/p>\n\n\n\n Serve Anchovy Bread as an antipasto\u2014it will steal the show. According to Ruth, \u201cNothing tastes better with a glass of robust red wine.\u201d And that\u2019s high praise for the modest little anchovy.<\/p>\n\n\n Adapted from My Kitchen Year<\/em> by Ruth Reichl<\/p>\n\n\n\n Dough:<\/em><\/p>\n\n\n\n Seasoned Anchovy Filling:<\/em><\/p>\n\n\n\n A tiny grenade of umami, the humble anchovy gives chefs a secret weapon for deepening the flavor and richness of sauces and stews. It melts away as it cooks, leaving only salt and a savory meatiness. But Italians take anchovies out from behind the curtain, celebrating them in the dish bagna c\u00e0uda, in robust pasta sauces, and as a classic pizza topping. And this Italian Anchovy Bread (aka Sfogliata), sliced into colorful little pinwheels with luscious paprika-spiced filling, further proves how anchovies can command center stage. We first learned about this easy and elegant bread from Ruth Reichl\u2019s book, My Kitchen Year. Ruth, the longtime Editor-in-Chief of Gourmet and acclaimed food critic at the New York Times, can sure write a mean memoir. She tells amusing and poignant stories, all from a quirky and food-centric view of life. Fun reading and great recipes. Can’t beat it. So we started with her recipe for Anchovy Bread (which apparently came from Gourmet) and simplified it. Ours tastes divine and looks like hers, so we love the results. We hope you will, too. Serve Anchovy Bread as an antipasto\u2014it will steal the show. According to Ruth, \u201cNothing tastes better with a glass of robust red wine.\u201d And that\u2019s high praise for the modest little anchovy. Anchovy Bread (Sfogliata) Adapted from My Kitchen Year by Ruth Reichl Dough: Seasoned Anchovy Filling:<\/p>\n","protected":false},"author":1,"featured_media":7523,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35,215,536,332,449],"tags":[835,837,836],"class_list":["post-7521","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers","category-breads","category-fish","category-italian","category-side-dishes","tag-anchovy-bread","tag-anchovy-oil","tag-sfogliata"],"yoast_head":"\nAnchovy Bread (Sfogliata)<\/span><\/strong><\/h3>\n\n\n
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(or \u00bd teaspoon dried oregano)<\/li>\n\n\n\n
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