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The war on anchovies, join the fight

ForkSpoonandKnife May 25, 2007 08:05 AM

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.)

http://www.foodnetwork.com/food/recip...

  1. Veggo May 25, 2007 02:58 PM

    Hey, in this war I'm allied with the anchovies. With whatever substitutions you devise, have a little cup of anchovies for the carnivors to mix in tableside. Capitulate to the vegans, but don't surrender!

    1. 2top May 25, 2007 11:24 AM

      My family always did it this way. Olive oil, garlic, broccoli or "broccoli rab", a sprinkle of crushed red chile flakes, pecorino romano and cannoli beans.
      Ciao

      1 Reply
      1. re: 2top
        2top May 25, 2007 11:35 AM

        Sorry that's canelli beans or really any white bean.

      2. d
        dalaimama May 25, 2007 11:20 AM

        Salt-packed capers would give you the saltiness.

        1. c
          Christnp May 25, 2007 11:15 AM

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

          1. l
            Louise May 25, 2007 08:20 AM

            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
              mrbozo May 25, 2007 11:14 AM

              ... 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. onlytwomuses May 25, 2007 08:17 AM

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

              1. thegolferbitch May 25, 2007 08:14 AM

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

                1 Reply
                1. re: thegolferbitch
                  Melanie Wong May 25, 2007 02:53 PM

                  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.

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