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Food

Master Class: Anchovies reconsidered as a flavor to add to the mix

Clockwise from top left, anchovy butter, cauliflower with bagna cauda, anchovy aioli and wax bean Nicoise with bottarga.

Clockwise from top left, anchovy butter, cauliflower with bagna cauda, anchovy aioli and wax bean Nicoise with bottarga.  (Anne Cusack / Los Angeles Times, top; Kirk McKoy / Los Angeles Times, bottom)

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Cauliflower with bagna cauda

Cauliflower with bagna cauda is made with simple ingredients such as kosher salt, pepper, olive oil and lemon zest.  (Anne Cusack / Los Angeles Times)

Wax bean Nicoise with bottarga and Cetara anchovy crostone

Recipe: Wax bean Nicoise with bottarga and Cetara anchovy crostone

  (Kirk McKoy / Los Angeles Times)

Anchovy butter

Anchovy butter recipe just takes 15 minutes, plus cooling and chilling times. Recipe: Anchovy butter  (Anne Cusack / Los Angeles Times)

Anchovy aioli

Anchovy aioli goes best with olive or country bread that’s been toasted, lightly oiled and rubbed with garlic. Sprinkle with sliced Italian parsley. Recipe: Anchovy Aioli   (Kirk McKoy / Los Angeles Times)

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