White Anchovies and Eggs for Dogs Recipe
The strong taste that people associate with anchovies is due to the curing process. Fresh anchovies, known in Italy as alici, have a much softer and gentler flavor and are sometimes called “white anchovies.” You can find them in Italian markets or from a gourmet fishmonger.
YIELDS ► 8 servings
SERVING SIZE ► ¼ cup
RECOMMENDED FOR ► Wheat- and gluten-free
- 2 teaspoons virgin olive oil
- 1 clove garlic chopped
- 1 whole fresh anchovy, chopped
- 1 carrot, shredded
- 2 organic eggs, beaten
- 2 tablespoons organic chicken broth
Heat the olive oil in a heavy saucepan over medium heat.
Sauté the garlic till light brown, and then add the anchovy and carrots. Cook for a minute or two, stirring constantly.
Pour the beaten eggs into the skillet all at once and scramble with a fork. Cook until the egg is firm.
Add the cooked egg mixture to your dog's bowl.
Pour in the chicken broth to help cool the mixture and serve over kibble.
Anchovies
In Ancient Rome, an anchovy sauce called garum was a popular condiment served with a wide variety of dishes. The sauce consisted of fermented anchovies, eel, and other fishes in a brine of wine, vinegar, pepper, and oil. Pompeii produced a great deal of the Romans' garum. Its production was relegated to the outskirts of the city — in part due to its unpleasant odor.
