This recipe is guaranteed not to please everyone! Only about 24% of the population like anchovies according to random internet research. So, this recipe is for the rare breed of folks who fall into the category of 'Anchovy Lover!'
Traditional White from Bucket of Bread.
Make your dough and refrigerate your bucket.
Roll out dough into a thin rectangle.
Add some cheese on one end.
Roll the end over the cheese area.
Add more cheese.
Place anchovies alternating so some stick out the top of the other end.
Roll it up.
Form your roll how you want it to look on a cooking sheet with temperature appropriate parchment paper. The lower the 'tower' the less it will slump over.
Bake at 450 F for about 25-30 mins or until the desired crunchiness and color is obtained. Remember oven times and temps vary... get to know your oven to avoid a gooey middle!
Celebrate Anchovies by eating this up with friends.
Note: This goes really well with a real Caesar Salad!
SUPER EASY RECIPE!
Why celebrate the anchovy!?
Here's some random internet trivia:
Only about .003% of Americans select anchovies as a topping choice when ordering a pizza.
Anchovies are rich in omega-3 fatty acids, which offer powerful benefits for your heart. Studies show they may reduce your triglyceride levels, slow the buildup of plaque in your arteries, and reduce your blood pressure. They may also lower your risk of stroke by reducing blood clotting.
The first use of the word "anchovy" in English was in Shakespeare's Henry IV Part 1. The Spanish and Portuguese had a word for the small salty fish—"anchova"—but sometime in the 1590s, Shakespeare changed that to ”anchovies,” and ordering Caesar salad has never been the same.
Anchovies are a family (Engraulidae) of small, common salt-water forage fish.
There are 144 species in 17 genera, found in the Atlantic, Indian, and Pacific Oceans.
November 12th is National Pizza with the Works Except Anchovies Day.
The anchovy fishing period goes from March to September. The best bait to lure them to the surface is crab paste.
Fisherman prefer to fish anchovies on nights with a full moon: with their silvery body they shine in the water under the moonlight.
The traditional method of processing and preserving anchovies is to gut and salt them in brine, allow them to mature, and then pack them in oil or salt.
Anchovies can concentrate domoic acid which causes amnesic shellfish poisoning in humans when eaten whole.
To select the freshest anchovies look carefully at their eyes which should be bright and protruding, with an iris that is black and not reddened.
Here are some worldly anchovy fests to attend:
The Gijang Anchovy Festival (Korea)
The Festival is held in the Daebyeon harbor area of Gijang every spring "to promote the delicious taste of raw anchovy. Held at Daebyeon seaside, there is a feeling of vitality and energy. Aquatic products sell for low prices at the regional bazaar. This festival is composed of many events, including a marine parade, a march, Ms. Anchovy contest, Rubbing anchovy games, free sampling party, amateur singing concert, complimentary tasting of raw and grilled anchovies, etc."
The Salted Anchovy and Olive Oil Feast (Italy)
Celebrated in Monterosso al Mare, Italy each year over the second weekend of September.
Montechiaro d’Acqui (Italy)
Napoleon travelled through this region, and the area was once home to the famous Salt Way, a route for merchants peddling this once-valuable commodity throughout Europe. Although miles from the sea, the nearly village of Montechiaro d'Acqui holds an anchovy festival every summer to remember a devious merchant who avoided paying the high tax on salt by topping up his salt barrels with a layer of anchovies. To this day anchovies play an important part in the local cuisine.
The Festa de l'Anxova (Spain)
Costa Brava is the name given to the Catalan coast which runs from the Spanish-French border to the mouth of the Tordera, between the towns of Portbou and Blanes. Between the headlands are small secluded coves and beaches with pine groves running down to the waters edge and long sandy beaches which provide a contrast in scenery. At the southern end of the Gulf of Roses is L'Escala, a seafaring town and long established fishing port, L'Escala has the charm of a sheltered coast. The Festa de l'Anxova (Anchovy Festival) offers a sample of the town's maritime traditions. L'Escala is renowned for its anchovies, which are still cured and salted in the same way as the Romans did them two millennia ago. Carnival is celebrated the weekend before Ash Wednesday. The fun starts on Friday evening when King Carnestoltes arrives in the town and declares that during Carnival "tot s'hi val" (anything goes!). There are dances every evening each requiring a different fancy dress costume. On Saturday the children all dress up and parade around the town before going to a children's dance. On Sunday there is the main parade with floats and lots of colorful costumes. The festivities end on the Tuesday evening with Carnestoltes being burnt and the symbolic burial of the anchovy.
Anchoiäde de bienvenue aux vacanciers (France)
Located in a beautiful area with sun, lavender and cicadas, the town of Le Lavandou is located at the foot of the Massif des Maures in the heart of the Côte d'Azur, the Mediterranean coastal region of the south of France. In early August, at the start of the summer holiday, it holds an Anchoiäde de bienvenue aux vacanciers (Welcome Anchovy Bake) outdoors at the Place H. Adam.
Anchovy Festival (Spain)
Rincon de la Victoria, one of the villages around Malaga, Spain, hosts an Anchovy Festival each fall. Since the 1960s Malaga has been one of the biggest beach resorts in the Costa del Sol. The city's coastal area is divided into three routes, one of which is The Route of the Anchovy, along the promenade of El Palo.