White Anchovies What to do with them?
I just picked up a tray of white anchovies packed in vinegar and oil. Any ideas for their use?
They are used in any dish requiring anchovies. They are simply more delicate and less salted, standing better on their own than canned anchovies.
some ideas are:
Salad Nicoise: Boston, Tuna in oil, hard boiled eggs, haricot vertes, olives, tomato wedges, basalmic.
Pisaladiere (french onion & anchovy tarte)
Rough cut into olive tapanade.
I have a good idea. A friend of mine who is a great cook and has a restaurant had us over for dinner. An appetizer of deviled eggs was served. It was simple farm fresh eggs and she made her own mayonnaise. (Save time and use Hellman's) She presented them with a solitary white anchovy on each deviled egg. I ate so many, I couldn't eat dinner. It was incredibly delicious. This was amazing. This combination is near perfection.
One of my favorite things to do is to make a canape with them (from a Delicioso recipe) using avocados. I slice a narrow baguette (thin slices), brush with olive oil, toast, then add mayonnaise, a slice of avocado and an anchovy. I've substituted cocktail onions for the anchovies for friends who don't eat fish. A really wonderful combination of flavors.