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izzizzi Jun 21, 2007 02:29 PM

Made a sauce last night with anchovies and now have almost an entire can left. I bought the kind with capers by accident, but that doesn't really matter. Anyway, I can think of spaghetti and anchovies (tired of pasta) and ceaser salad. Any other ideas on how to use them? I'm not really a huge fan or anything, so preferably recipes where they merely enhance, not star.

  1. p
    pitterpatter Jun 22, 2007 11:43 AM

    My first job at home (when I was two or three years old) was tossing the salad. We had salad every freaking night, and we put in anchovies wrapped around capers. I always put aside a few for me. Anchovies were also my munchies when I was in college, 30 years ago. I so love anchovies.

    As the other posters have said, slip them into any sauces or dish to give them depth. They are an amazing, unseen additive to virtually anything you cook.

    1. Will Owen Jun 21, 2007 04:04 PM

      First of all, if you haven't done so already put them into a closeable glass jar. Assuming they're in oil, they will last for quite a while in the fridge that way.

      One of my favorite things to do is to mash a couple up in hot olive oil until they dissolve (you might want to debone them if they have any) and toss cut-up steamed broccoli or broccolini in that. You can either steam the broccoli all the way done, or you can steam it to just-barely-tender and then finish the sauced broccoli by tossing it in a sauté pan.

      Anchovies are a good secret weapon, like Tabasco or lemon, for adding depth to flavors without perceptibly adding their own. Finely-chopped anchovies can perk up a bland tuna salad (or any creamy seafood thing), add an elusive shading to sautéed mushrooms, and do lots of good things to a beef stew or pot roast - that's one reason it's a primary ingredient in Worcestershire sauce.

      2 Replies
      1. re: Will Owen
        izzizzi Jun 21, 2007 04:07 PM

        mhmm, I love worcestershire sauce! I could drink it...yum. that's a bit of an exageration, but I think you get my point. I put them in a tupperware with olive oil...is that ok you think?

        1. re: izzizzi
          Louise Jun 22, 2007 08:53 AM

          That will probably work fine. Second the point about slipping them into unexpected dishes. Not enough so that it's obvious, but just enough for an undertone. They add a salty savoriness that rounds things out. The word has been beaten on this board like a dead horse, but I'll say it anyway..umami..ok, done.

      2. l
        Louise Jun 21, 2007 03:23 PM

        This sounds good:

        Anchovy fennel toastes with roasted peppers

        1. Gin and It Jun 21, 2007 02:41 PM

          Here'a a wonderful dip for blanched green beans-
          2 hardboiled eggs
          anchovies with capers (to taste- the more the merrier is my taste)
          juice of 2 lemons plus some of the zested peel
          1/2 cup olive oil
          some fresh sage leaves
          salt and pepper
          food process the mixture

          1. Jennalynn Jun 21, 2007 02:36 PM

            I like these:


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