What's this
What is the anchovy paste
Anchovy paste is a food based on preserved fish.
It is obtained by crushing the anchovy pulp under salt with a mortar, until a thick, homogeneous, brownish pap.
Types
Variations of anchovy paste
Minnows can be kept salted to obtain the “strong” anchovy paste (which can be stored), or they can be desalted, soaking them in water, to obtain the “delicate” anchovy paste (ready for consumption, but hardly storable).
The compound may or may not contain small spines, scales, fins and skin residues, depending on the care with which the raw material to be used is cleaned.
Note : traditional anchovy paste is produced with whole salt anchovies which, as we have seen, are then processed.
A less common (non-traditional) variant is the one obtained by beating the ready-made fillets, in salt or in oil.
Commercial anchovy paste
Anchovy paste is also available in the commercial format, usually sold in small tubes, which differs from the artisanal one in that it is denser and smoother (with fewer solid residues), the darker color, the stronger flavor and the lower value organoleptic.
Nutrition
Nutritional characteristics of anchovy paste
Being rich in high biological value proteins, specific vitamins and minerals, from the nutritional point of view the anchovy paste is classified in the fundamental group of foods.
It is also abundant in omega 3 essential polyunsaturated fatty acids, but has the disadvantage of containing large quantities of table salt.
Nutritional characteristics of commercial anchovy paste
It has a fairly high caloric intake, twice the raw raw material (fresh anchovies). Lipids contribute to the energetic function, most of which is made up of eicosapentaenoic and docosahexaenoic acid (essential omega-3 EPA and DHA), followed by proteins rich in essential amino acids.
Being a preserved food, fatty acids could be largely damaged and therefore irrelevant from a metabolic point of view. Cholesterol is relevant.
Note : on the market there are variants of anchovy paste added with oil.
Among the vitamins, excellent quantities of the fat-soluble D (calciferol) and A (retinol), and some water-soluble of group B (especially B1 or thiamine, B2 or riboflavin and PP or niacin) are appreciated.
As far as minerals are concerned, phosphorus, calcium, iron and iodine concentrations stand out. However, the abundance in sodium makes it a food unsuitable for the sodium hypertensive subject's diet, especially in considerable portions.
It does not contain lactose or gluten, which is why it lends itself to the diet against these food intolerances. It is however unsuitable for vegetarian and vegan food philosophies.
Anchovy paste is considered a condiment, which is why the medium portion is always very low (about 5-10 grams at a time).
Kitchen
Use in the kitchen of anchovy paste
Anchovy paste is a food that enjoys the recognition of Traditional Italian Agri-food Product (PAT). It is widely used in the cuisine of almost the entire peninsula, especially in Liguria, Piedmont and Tuscany.
Anchovy paste can be used to prepare appetizers, first courses and second courses; it is also a common ingredient of some homemade “snacks” and is often added as a seasoning to the side dishes of cooked and raw vegetables.
It is brilliantly associated with every type of food; famous are the combinations of anchovy and: capers (flowers and fruits), black and green olives, fresh chilli, aromatic herbs (especially oregano, marjoram, thyme, rosemary, sage, basil, fennel and mint), extra virgin olive oil olive, butter, cheese (fresh as mozzarella but also seasoned as provola and parmesan), eggs, tomatoes, peppers, aubergines, courgettes, courgette flowers and cereals (wheat, rice, etc.).
Anchovy paste, unlike fillets, is used mainly as a condiment. Spread on bread, as a filling for fillings, mixed in pasta sauces or simply laid on canapés, slices of cheese or vegetables, it is considered a delight for the palate.
History
History of anchovy paste
The historical origins of anchovy paste are still unclear. The first bibliographic records on the production and use of this food date back to the 19th century, but it is reasonable to think that it was already present in the territory for many centuries.
Given the simplicity of the recipe, anchovy paste may have made its appearance shortly after the application of salting in the preservation of the fish. To spread the recipe were, in all likelihood, the fishing populations that colonized the area between Imperia and Savona; from here, it expanded into Tuscany, Piedmont and the rest of Italy.
