ITALIAN RECIPES TRADITIONAL AND CREATIVE
The description and the Italian names of the sea fish
The anchovies are found in scattered areas throughout the world's oceans, but are concentrated in temperate waters, and are rare or absent in very cold or very warm seas. It is generally very accepting of a wide range of temperatures and salinity. Large schools can be found in shallow, brackish areas with muddy bottoms, as in estuaries and bays. Anchovies are abundant in the
The anchovy can be confused with sprat and herrings; from which is distinguished by the different snout blunt with small, sharp teeth in both jaws. Also the mouth is larger. The anchovies are most commonly marketed in small tins, either as "flat" slices, or as "rolled anchovies" where each fillet is rolled around a caper . Preserved by being gutted and salted in brine, matured, then packed in olive oil are a key ingredient for many recipes. There is also a concentrate in tube. If preserved the slices are very good, but we donít suggest to by them fresh, if not prepared at the time of purchasing. Generally the fish prepared in this manner in not very fresh.
Cheap and with strong taste in Italian cuisine are cooked fried or grilled and are present in many spaghetti sauces, in the panzerotto and pizza recipes.