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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Espresso Mousse
Italians in general are passionate about coffee...
 
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Lidias In the Kitchen - Wine Sauces

 
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How to use anchovies
Anchovies add an unmistakable subtle flavor to all kinds of dishes, from hot to cold, raw to cooked, a...
 
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Fancy Food Show 2015
Lidia will be at the Fancy Food Show held at the Jacob Javits Center Monday June 29th 11:00am to 2:00pm Booth #1253. Lidia will...
 
Porta a Porta Special
Be sure to watch La Prima Serata airing thisĀ evening at 8pm ETĀ in the US. Bruno Vespa travels to New York with Lidia and Il...
 
Lidia on Wendy Williams
Lidia will be appearing on the Wendy Williams Show on Wednesday June 3rd. Lidia will be cooking and discussing all about her new...
 
Lidia on Fox 5 Segment
Lidia will be appearing on New York's Fox TV affiliate, WNYW LIVE, on the 5:00pmET show on December 12th...
 
In and Around Emilia-Romagna Region and It's Wonderful Vinegar
One of my favorite sauces and glazes to use, especially during the holidays is...
 
Eat a Red Apple Day
After we recuperate from enjoying that wonderful Thanksgiving meal with our family...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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March 23, 2015
How to use anchovies

Anchovies add an unmistakable subtle flavor to all kinds of dishes, from hot to cold, raw to cooked, and simple to elaborate. There are 2 main types of anchovies available. Most people are probably familiar with the anchovy fillets that are packed flat in oil in little cans. If you can find anchovies packed in pure olive oil stock up- they will have a richer flavor. Anchovies are also sold packed in salt, without oil, usually from huge cans kept on the counters of Italian, Greek, Spanish specialty stores. Salt-packed anchovies have a firmer texture and a more pronounced flavor. They also will need some preparation before you can eat them or cook with them. To clean anchovies packed in salt, wash them well under cool running water and pat them dry. On a cutting board, hold the anchovies by the tail and scrape of most of the skin from both sides with a paring knife. Separate the fish from its back bone into fillets with the tip of the paring knife by prying the fillets apart through the stomach opening. Pull or scrape out the backbone, cut off the tail, and cut the anchovy fillets depending on the type of recipe you are making.