Nice is a tourist town, and when it comes to food, the opposite of Marseille where you find wonderful food wherever you happen to land. Nice, on the other hand, is a place where you need to plan carefully if you want to eat well.
Do you know where you can get anchovies that are packed in salt rather than olive oil? I saw them a few times on MOLTO MARIO when Food Network actually had cooking shows on, and thought I would love to try them as an alternative to the oil-packed ones we routinely get in the U.S.
Sorry if I'm being a broken record ("malfunction analog disc" to your younger readers)—how long does a can last before it goes bad? I could almost convince myself to spend US$104 a 500 mg. can if I knew it would still be good a year later, and I could take the time to play with dishes using anchovies (which is NOT what you want to do with the supermarket brands, especially not the ones where the cans are starting to puff up!).
Do you buy a can and use them up in a matter of weeks, or do they last so you can whip them out on impulse and use them as the base for a pasta sauce or to add *umami* into a dish where anchovies aren't usually used?
I think I'm starting to talk myself in spending a C-Note on a pound can of anchovies....
Anchovies were created to last. A large can won't survive in my kitchen for an entire year, but I've come close. But I'll admit that when I cook with anchovies, I usually use cheaper ones.
Flying to Nice tonight. It’s always nice to have new places to check out - thank you! We first had Tourette de Blettes sucree at La Merenda there and look forward to seeing on the menu again this time.
Lovely to hear you saw Rosa! She's so great... I commissioned her to write the food column in France Magazine for 8+ years when I was editor :-)
Love all your posts Ruth. Thank you for taking us with you!
Do you know where you can get anchovies that are packed in salt rather than olive oil? I saw them a few times on MOLTO MARIO when Food Network actually had cooking shows on, and thought I would love to try them as an alternative to the oil-packed ones we routinely get in the U.S.
My favorite anchovies are from Cantabria, which are packed in oil. I buy them in huge quantities here: https://www.daogourmetfoods.com/products/anchovies-90-92-units-by-don-bocarte. But if you want salt-packed anchovies, these are excellent (you have to remove the bones): https://www.gustiamo.com/italian-anchovies-from-cetara-by-nettuno/
Thank you—though wow, those anchovies in oil sure are pricy! 😧
They are. But that is a HUGE can. You can buy smaller ones, but the price per anchovy goes up.
Sorry if I'm being a broken record ("malfunction analog disc" to your younger readers)—how long does a can last before it goes bad? I could almost convince myself to spend US$104 a 500 mg. can if I knew it would still be good a year later, and I could take the time to play with dishes using anchovies (which is NOT what you want to do with the supermarket brands, especially not the ones where the cans are starting to puff up!).
Do you buy a can and use them up in a matter of weeks, or do they last so you can whip them out on impulse and use them as the base for a pasta sauce or to add *umami* into a dish where anchovies aren't usually used?
I think I'm starting to talk myself in spending a C-Note on a pound can of anchovies....
Anchovies were created to last. A large can won't survive in my kitchen for an entire year, but I've come close. But I'll admit that when I cook with anchovies, I usually use cheaper ones.
Are those burgundy flowers Dutchman's Pipe? https://en.wikipedia.org/wiki/Aristolochia
I believe so. They aren't edible, but they serve as insect control.
LOVE chard!!!
Flying to Nice tonight. It’s always nice to have new places to check out - thank you! We first had Tourette de Blettes sucree at La Merenda there and look forward to seeing on the menu again this time.
What a post! Sounds like a beautiful start studded day!