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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.

            1. Chopped up anchovy actually melts into a dish, adding (as another poster said) a depth and richness of flavor. I chop them up and saute with the garlic in pasta sauces like puttanesca, or a basic tomato sauce with egglant and capers.

              1. I use a combo of butter and anchovies and Coleman's mustard in my deviled eggs. No mayo. Anchovies on pizza are a must

                3 Replies
                1. re: Candy

                  Those eggs sound neat, Candy. Do you cream those 3 together with a fork at the same time, or is there a better way to blend them. Add anything else, or keep just to the trio? Also, do you "tell" people ahead of time that the 'chovies are in there, or just like them smack and smile and try to figure it out?

                  12:50 CST

                  1. re: FoodFuser

                    I whip it all up in the food processor and pipe into the egg halves. Also, I frequently will cut the eggs across the hemisphere, slicing a little off the ends so that they will stand upright.If a white is especially thick on one end I'll scoop a bit out of that white and add it to the mix. I've never said to anyone "be careful these eggs contain anchovies" but occasionally someone has asked me what my mix was and then after relishing them gagged when I mentioned anchovies, But, hey, you really enjoyed them enough to ask for a recipe...should I have said worcestershire sauce instead? It is not in your face anchovy, just flavor depth. At picnics the unsalted butter instead of mayo is wonderful. Sometimes I add chopped parsley, sometimes sprinkle the tops with Spanish smoked paprika. My basic is good butter, no mayo and some anchovies.

                    Funny,I had a Gourmet Club cocktail party this fall and assigned a member to make the tapenade filled eggs from Tamsin Day Lewis' Good Tempered Food. Oh lord she carried on as if I assigned her to poisin everyone and was sure no one would eat them. the tapenade incorporated the yolks but the filling was dark brown. They were gobbled down with delight.The filling included olives, tuna and anchovies

                    1. re: Candy

                      Yes, it's funny how Mentioning anchovies brings on the gag reflex, but Incorporating them brings on bliss.

                      After years of mayo-based, I'm surely gonna give the butter a try. Also the cutting at the equator to stuff "egg cups". Tuna tapenade sounds great. Thanks.

                2. I also use them just for the depth of flavor they provide. Cook's Illustrated has a great recipe using anchovies, broccoli and pasta. I just keep a tube of anchovy paste on hand so I can keep it in my fridge and use as necessary.

                  1. Gremolata - as an accompaniment to steamed veggies - pulse in a food processor: tin of anchovies, lemon zest, 3 cloves garlic, flat leaf parsely, cracked pepper, olive oil.

                    Add to Nicoise salads and tuna sandwiches nicoise style.

                    Pasta sauce,

                    Make seafood sauce with chipotle peppers, anchovies, mayo and garlic. Brush on filets and bake.


                    1. I used to eat them straight out of the can, so you can tell I love them. One of the best uses though is chopping them up and stirring them into spagetti sauce of course along with red wine and grated romano cheese, this will make it better than your favorite Italian restaurant can make it unless of course they know the old secret of anchovies.

                      1 Reply
                      1. re: malibumike

                        Absolutely agree on every single part of your post. I used to love them straight out of the can on a nice crusty Italian bread, with a glass of very cold white wine.

                      2. Crush a can of ancovies in a salad bowl. Add 3 T olive oil and 2 ot 3 T wine vinegar. Mix thoroughly. Add a head of torn escarole and toss.

                        1. I make a Green Goddess salad dressing with anchovies: into food processor bowl, 1 can anchovlies, oil & all, 3-4 sliced green onions with green part as well, 1 cup light mayo, 2 T Worchestershire sauce, 1 cup dill, 1/4 c red wine vinegar. Whir everything in blender and serve over chopped greens.

                          1. Thanks for all the tips folks- feel like I've been educated well on this.
                            Got to tell this about my first anchovie use last night. My wife recently reported her notion that anchovies are an abomination, which was news to me because she is a very adventurous eater. I bought a can because of all the pizza experimenting that I've been doing, but got no bites on the idea from the family re: pizzas.
                            Well last night I made my wife a chicken breast for dinner. I made a lemon/garlic pepper sauce, of sorts, to go with. I added one anchovie to the sauce and it changed the flavor immensely, in a good way. I can see why so many people said that their use gives a flavor that is both wonderful and difficult to identify.
                            I didn't see her for a few hours after she had eaten. WHen I got home I asked if she had liked the chicken. Said she loved it and went on about how good the sauce was- wanted to know what was in it(which is unusual- she usually either just gives a thumbs up or down with no questions about ingredients). I fessed up to using the anchovie. She encouraged me to continue exporing its uses.
                            So, again, thanks for the tips,

                            1. Anchovy sauce pasta (whole wheat pasta). Yum.

                              1. Dissolve one or two in spaghetti sauce (add to olive oil at the beginning of the process) and they will sort of melt away.

                                The best panino in the world: Mozzarella, anchovies, red pepper flakes (based on the Italian Mozzarella in Carrozza sandwich)


                                1. In Madrid they serve an appetizer called something like "Plato Matrimonio" which is basically just white and black anchovies arranged in a geometric pattern, for eating with olive oil and bread.

                                  The black anchovies are the ones you're familiar with from pizzas, preserved in salt. The white anchovies are fresh filets marinated in vinegar - and THOSE, my friend, are spectacular! You can sometimes find them at gourmet shops and Whole Foods. They're expensive but well worth it, and so different from the salted kind that even anchovy haters usually like them.

                                  They're very popular in most Mediterranean countries - some of the best I've ever eaten were in Istanbul.

                                  1. Bagna Cauda is a hot dip for bread, boiled vegetables, and roasted peppers. It originated in the Piedmont region of Italy. It's made of garlic, anchovies, butter, and sometimes milk or cream. Here's a recipe: http://www.epicurious.com/recipes/rec...

                                    1. I use them to salt food. I add chopped anchovies to my turkey meatballs, boil and sauté in a lemon-dill sauce and you have Königsberger Klopse. Also good with mozarella in carozza. Really good.

                                      I wouldn't eat the tinned anchovies straight, Spanish-style. Those white anchovies aren't prepared the same way as the salty preserves.