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