Anchovies swim out of the shallows, into the mainstream

08/15/2013 | Washington Post (tiered subscription model), The

Gourmet stores and upscale supermarkets are selling jars of high-quality anchovies that bear little resemblance to the mushy canned variety that may be best known as a controversial pizza topping. Chefs are getting innovative with anchovies, using them in traditional pasta sauces, cooking fresh ones over wood fires and stuffing zucchini flowers with a mix of anchovies and mozzarella.

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