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.
izzizzi
Jun 21, 2007 02:29PM
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Roast Shoulder of Lamb with Anchovies
Tomato and Artichoke Salad with Roasted Herb Bread, Anchovy-Olive Dip, and Salmon Rillettes
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I like these:
http://www.epicurious.com/recipes/recipe_views/views/104091
http://www.epicurious.com/recipes/recipe_views/views/2827
http://www.epicurious.com/recipes/rec...
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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
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This sounds good:
Anchovy fennel toastes with roasted peppers
http://www.epicurious.com/recipes/rec...
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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.
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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?
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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.
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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.
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