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White Anchovies What to do with them?

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luckygirl Nov 7, 2006 05:00 PM

I just picked up a tray of white anchovies packed in vinegar and oil. Any ideas for their use?

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  1. tbear RE: luckygirl Nov 7, 2006 05:55 PM

    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:
    ceaser salad
    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.

    1. Candy RE: luckygirl Nov 7, 2006 05:58 PM

      Just get some good crusty bread and enjoy them as a snack with some good olives and a glass of wine

      2 Replies
      1. re: Candy
        C. Hamster RE: Candy Nov 7, 2006 06:41 PM

        Yum. Exactly.

        1. re: C. Hamster
          dbug31 RE: C. Hamster Dec 16, 2007 10:06 AM

          I agree. I call them "fish candy!"

      2. Melanie Wong RE: luckygirl Nov 8, 2006 02:34 AM

        Here's a photo of an anchovy salad I had at Cafe St. Rose in Santa Rosa, Calif. Shaved fennel, wild arugula, spicy marinated olives, olive oil, and crusty bread --- simple is best.
        http://flickr.com/photos/melaniewong/...

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          shakti134 RE: luckygirl Dec 16, 2007 12:49 AM

          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.

          1. MMRuth RE: luckygirl Dec 16, 2007 03:56 AM

            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.

            1 Reply
            1. re: MMRuth
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              powella RE: MMRuth Dec 16, 2007 10:39 AM

              We ate them as a Thanksgiving hors d'oevre (yeah, my family rolls that way) on thin garlic crackers, with a thin slivers of ripe tomato and red onion. Even the five year old loved it!

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