Once in a while an Italian recipe asks for dissolving a couple anchovy filets in the oil before adding other veggies.

Should you chop your anchovies before, or break them in the oil? Also what degree should the oil be in? I feel like I always burn my anchovies.

1 Answer 1


You can both chop or not chop the anchovies.

I do not: I just crush them in the pan, and thus do not have to clean up anchovy oil from my cutting board.

I usually use anchovies like that in combination with garlic or onion, so the heat is never high enough to burn anything. If your anchovies get burnt, lower the heat.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.