Foods We Thought We Hated

I know, I know, very
few people like anchovies — including yours truly. These little buggers look quite
unsavory and as a matter of fact, I’m still trying to wrap my head around them
being used as a pizza topping. I think the reason why noses are upturned
at the very mention of these briny little treats is mainly how they are
prepared. Anchovies aren’t meant to be the grand puba of any meal because of their
strong, overpowering flavors. But, added as a flavor enhancer, they take on this
complex and robust nutty quality that will knock your socks off. 

I caught wind of this little culinary secret
from a close friend of my mother’s and decided to give it a try. I recently
made my own variation of pasta puttanesca and when added to olive oil, they
simply melt into the background. I’m still not in love with anchovies, but I’m pleasantly
surprised that I actually enjoyed them in a dish.