Two on anchovies
I like 'em a lot. Always have.
Anchovies. You either love 'em, or you hate 'em, right? WRONG. In my experience, everybody loves anchovies—it's just that some people don't know they do.
So you think you don't like anchovies? Well, I think you're wrong. Or at least I'd like to convince you otherwise.
I, too, was once a hater of this oily, silver-skinned saltwater fish, and I blame it all on the poorest quality versions, packed in inexpensive oil, that are often laid atop pies in American pizza joints. Reviling the anchovy pizza was like an American pastime, and I proudly joined in.
Then about 20 years ago, one of the chefs at Campanile made an anchovy aioli, which she smeared on the olive bread crostini that we served alongside a tuna niçoise salad. It was so delicious, I knew I had to give the anchovy a chance.