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1
Easy
Published 1998
My mother always soaked anchovies in milk, just as she did kidneys and chicken livers, therefore so do I. The inclusion of Marsala is a non-Venetian innovation, but its dry, deep mellowness works well with the fierce saltiness of the anchovies.
What makes this ideal for me for eating alone is that I don’t need to worry about any other person’s tiresomeness about anchovies. An average-sized tin of anchovies should give you, when drained,
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