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If Giada loves it, we probably will too.
They’re hand caught off the Amalfi coast.
Photo: Getty Images/Courtesy of Brand
There’s another similar ingredient De Laurentiis relies on heavily, too.
“Italians on the coast use it all the time to give a salty, umami punch to recipes.
I think of it a bit as a secret culinary weapon,” she says.
Giadzy
The anchovies are layered with salt and put in those same wood casks to ferment.
Top a pizza, flatbread or roasted vegetables with a dose of this, or add it to dressings.
I think it’s really cool to expand your culinary horizons and try something new," she says.
Giadzy
And anchovies,whether preserved wholeorin a tangy fermented sauce, is a great place to start.
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