You are welcome homechef777.
The threads are read by many people, so we usually take the chance to discuss a subject thoroughly.
Cape Chef, I am sure you have many more recipes.
What about anchovies rolled in grape leaves and barbecued?
I wonder cape chef if you have a good recipe for anchovy paste. As you know in antiquity especially in the Roman Era anchovy was the main ingredient for making garum which was a sauce that was used practically in every dish of Roman Cuisine.
The same way soya sauce is used in chinese kitchen.
Do you have such a recipe? I have found once one with capers. I mean mixing capers and anchovies together, but I lost it.
I change this with the latest findings of the food historians about this mysterious ingredient-garum. I know you love those stories
I also hope that Rachel sees this thread and posts some recipes from her Spaniard experience.