This extraordinary elixir is for me the very apogee of anchovydom; for the anchovy lover ... with the garlic and lemon juice and blitz to a paste. Still blitzing, gradually pour in a third ...

We've covered how you can ditch bouillon cubes and let anchovy paste flavor your stock. Anchovy oil works similarly, albeit ...

An curved arrow pointing right. Colatura di alici, which is Italian for "anchovy drippings," is a traditional sauce produced by fermenting salted anchovies inside small chestnut barrels.

You want them to be bright-tasting, but not dripping wet. Lay anchovy fillets (to taste) on top of melted cheese. Top with dressed chicory.