Q: What is the secret to pairing basil with anchovy?
A: It's a matter of life and death, really. You see, the delicate flavor of the basil is the perfect complement to the salty, fishy taste of the anchovy. It's like yin and yang, folks. Or, you know, like a perfectly calibrated Italian dish.
Get the secret recipe for this life-changing combinationQ: Can I use fresh or dried basil for this dish?
A: Ah, the age-old debate. Fresh, of course! Dried basil is like the disappointment in your pantry that you wish you could forget. But, hey, it's not like we're going to judge you if you go for the dried stuff. We're all about embracing our mistakes, right?
Take our Basil 101 course to learn more about the majesty of fresh basilQ: What's the deal with the anchovy's reputation?
A: Oh, you mean the anchovy's notorious "fishy" reputation? Yeah, let's just forget that's a thing. It's really just a small, delicious fish. Like a superhero with a bad PR team.
Learn more about the anchovy's noble history in our Anchovy 101 course