Pasta with salted anchovies, my saving dinner.

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Salted anchovies are a staple of my pantry.

They are a “flavor booster“ and the reason – Liguria old cook knew without knowing – is that they bring umami to any dish. Umami, what? Umami is the 5th sense of taste (jointly with sweet, salty, sour and bitter) discovered at the beginning of 1900 by a Japanese scientist. It simply brings savoriness to the dishes. For more info on the fascinating word of Umami check the official Umami website.

In Ligurian cuisine we add them as a base to many sauces, stews, soffritto, just because it enhances the flavors of dishes without living any fish taste.

But, they are also a great ingredient on their own, especially when you are in a rush and you want to prepare a very last minute pasta.

This is my dinner saving recipe. I make it in 10 minutes when I have an empty fridge or an empty mind.

Enjoy!

Ciao! I’m Enrica

a home cook, food researcher and experience curator bred and born in Liguria.
I study, tell, cook, share and teach Ligurian cuisine and the culture surrounding it.
Here we celebrate Liguria’s gastronomic diversity and richness through its recipes, producers, traditions and shops.

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