One of our favorite tricks to play on our diners is to slip anchovies into a dish where they'd least suspect it. Melting these plump little fish into a pool of slowly heating olive oil, one might not be able to place that nutty, briny flavor as anchovy. But we just love the depth it adds to sauces and dressings. Plucked from the Adriatic Sea, these fleshy pink fish are cured in salt and skinned before being packed in olive oil.