Celebrity chef, host, and James Beard Award-winning food writer Andrew Zimmern is well-known for his adventurous palate, thanks to his series "Bizarre Foods." But what does he whip up for himself when he's in the comfort of his own home? If you guessed buttered and grilled toast, topped with anchovies, you'd be extremely perceptive and also correct. The answer may be unexpected for anyone who is adamantly opposed to anchovies on pizza or otherwise.
But although Zimmern is still surprised by his success , the culinary success of this combination of ingredients — thanks to the way they work to complement, contrast, and elevate one another — is no shock at all. In fact, once you've tasted this treat, you might just become an anchovy convert and you'd be in good company. The salty, creamy, crisp, and chewy snack is actually quite a common sight in one particular country, where its epicurean brilliance, balance, and ingenuity come through with every bite.
Anchovy toast history and construction In Italy, anchovies are a major part of the cuisine thanks to their abundance in many waters that surround the peninsula from Liguria to Sardinia, Sicily, Campania, and beyond. They are emblematic of the so-called cucina povera, a style of cooking that utilizes inexpensive ingredients historically more accessible to peasant classes. This type of seafood also packs a ton of benefits into that little tin, from protein to omega-3 fatty acids, which makes them ideal as an affordable source o.