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May 25, 2007 08:05 AM

The war on anchovies, join the fight

Well, maybe not a war....

I was planning on making my own version of Giada's Farfalle with Broccoli recipe this weekend, but would like to remove those salty little critters from the recipe (due to some vegetarians that will be consuming said pasta dish.) Does anyone have a recommendation for a non-meat substitute that will help round out the dish? I know the fishies would give it a lovely salty flavor and would hate to waste my parm on a bland dish (my parm is dear to my heart.)

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  1. You could try roasted red peppers, capers.....a SMIDGE of miso paste (for the salty tang)...

    1 Reply
    1. re: thegolferbitch

      Yes, under duress I've used a little bit of white miso as a sub for anchovies in Caesar dressing for a vegetarian version and the result is quite tasty.

    2. A bit of your favorite hot sauce. I like Cholula. Or sriracha.

      1. Sub pecorino romano. It is more pungent than parm. In some dishes, I could do either, in some dishes, only parm tastes right, and some really just need the tang of sheep.

        Too bad about the anchovies though, they work wonders esp with cauliflower.

        1 Reply
        1. re: Louise

          ... and sautéed spinach. Olive oil, garlic, anchovies, a sprinkle of crushed red chile flakes, a squeeze of fresh lemon juice at the end. Dust with finely grated pecorino Romano.

        2. I'd throw in some pitted kalamata olives, cut in half. It will give you that extra flavor dimension, and will look great.

          1. Salt-packed capers would give you the saltiness.