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Jan 22, 2007 11:54 PM

anchovies- how do use them?

anchovies- how do use them, besides on pizza?

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  1. Ceaser Salad = Anchovies + Egg Yolks + Lemon + Garlic + Parmesean + Mustard + EVOO
    Anchovie Mayo + Above without Garlic, mustard & parmesean
    Anchovie bites = Anchovie + Mustard + Crushed Almound + Basil + Garlic spread on dough and baked
    Anchovie bruscetta = Anchovie + butter + Garlic + EVOO on bread baked

    1 Reply
    1. re: irodguy

      Mustard perhaps in a Ceaser Salad but I'd shoot anyone who would even think of putting mustard in a Caesar Salad.

    2. think of one anchovy filet as a teaspoon of worcestshire sauce, or a splash of asian fish sauce. it will provide that elusive umami flavor in a dish, making it deeper and more savory and nobody will know it's there.

      1. Some people (like 2 of my sons) love them on pizza, as you say, a total abomination and affront to ME! Who the heck thought that one up, fish on pizza, I ask you?! LOL...but I do respect the flavor anchovies lend to sauces as hotoynoodle asserts above...and they are a good source of fatty omega 3, I understand.

        1. I have a few standby pasta sauce recipes that call for anchovies. The most important one to me is pasta puttanesca, because I can make it almost entirely with ingredients from the pantry (olive oil, anchovies, garlic, crushed red pepper, canned tomatoes, capers, and black olives). Another starts with olive oil, anchovies, garlic, and crushed red pepper, and then I add cooked broccoli or cauliflower and saute until it breaks up. Yet another starts with olive oil, achovies, garlic, and crushed red pepper, then I add canned tuna in olive oil and brown it, then at the end I add capers.

          1. A favorite dish I have is to roast red peppers (blackening them and removing the blackened membrane), then put pepper halves on a pan, place a slice of nice cheese (I use whatever I have around; Manchego, Parmesan, whatever) and one anchovy. bake till melted.