As per the title, I am doing an Italian themed starter including pickled anchovies. Would basil pesto or gremolata pair the best? I fear that the acidity in the gremolata might be to much with the tang of the anchovies. But it might work with the saltiness. I have not tasted the anchovies yet. Only bought today, so not sure about the degree of tang or saltiness. Any opinions?
[link] [comments]
from AskCulinary https://ift.tt/Tg1NBAh
Comments
Post a Comment