That’s my little dirty secret. Dirty, because, you know, it’s not local. Shhh … don’t tell anybody. (I drink coffee too)
Use immoderately: in tomato sauce (of puttanesca inspiration); mashed in salad dressing (beyond Caesar) – really good with steamed baby leeks; cooked with Swiss chard or spinach until it has melted in; pounded with nuts, garlic & cream and tossed with pasta; with garlic, lots of it, olive oil and pasta; in tapenade – bien sur! nothing secret there, isn’t it?; to boost the flavor of a meat stew; on pizza; with caramelized onions; in mayonnaise spread… PriceClub used to carry big glass jar full of them little fishies, but Costco does not: I have to buy them in little tins. Which I do. In quantity. Keeps forever, right? except, they don’t last that long.
And fish sauce which is often made from fermented “it” anyway. For stir-fries, and rice-based soups,
What’s your secret ingredient?