Repeat Post: all about blanching anchovies

This is a bit of a cheat post … in that I am re-posting something I wrote two years ago regarding fresh anchovies and how to process them to make them fit for an antipasto.  My conscience is somewhat assuaged by the fact that I added another, this time, new paragraph at the end of the post.

If you are interested, here it is:

About myhomefoodthatsamore

Community celebration via food, wine and all beautiful things.
This entry was posted in Basic Techniques, Fish and seafood, italian home food, Uncategorized and tagged , , , , , . Bookmark the permalink.

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