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Jun 28, 2007 01:02 PM

I Love Anchovies!

So I love anchovies and DH does not. He will be taking DD away for a long weekend in August and I am going to do some cooking with all the ingredients he hates (anchovies, olives, etc.).

For all you anchovy lovers, other than using as a pizza topping, what are your favorite ways to use them? And if possible please share your recipes.

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  1. 1 - In a tomato sauce over pasta with cracked green sicilain olive

    2 - Plain on fresh crusty semolina Italian Bread with Olive Oil and Balsalmic

    3 - On top of my Ceasar Salad

    4 - Right out of the can


    1. mmmm. with spaghetti with garlic and olive oil, some crushed red pepper flakes, and some parsley and parmasan or romano.

      same goes for shrimp scampi. almost same as above except I use butter and white wine with a squirt of lemon juice and, of course, no cheese.

      1. My favorite salad dressing: olive oil, balsamic vinegar, anchovies, salt and pepper to taste, smushed in a blender.

        1. Pasta Puttanesca: Go to a good Greek or Italian market and get some of the anchovies preserved in salt at the deli counter. Get some of the capers there too. And some olives. Go home and have a blast.


          1. Korean Ban Chan Stir Fried Anchovies

            6 oz dried anchovies
            1 tablespoon blended sesame/soybean or vegetable oil

            Stir fry sauce:

            2 tablespoon Kochujang *
            1 tablespoon soy sauce
            1 tablespoon honey **
            2 cloves garlic, minced


            1 small spring or green onion, finely chopped
            toasted sesame seed

            * Korean Red pepper(Chile) paste.
            ** May substitute: 1 tablespoon corn syrup or 1 tablespoon sugar or 1 1/2 tablespoon brown sugar.



            Soak the squid in cold water for about fifteen minutes, then drain and pat dry.
            Mix the sauce ingredients in a small bowl.


            Pre-heat a medium stir fry pan on high heat then add the vegetable oil.
            Reduce heat to medium and add the sauce.
            Heat the sauce until it just begins to show bubbling, then add the squid and mix well.
            Cook over medium low heat, stirring occasionally, until the liquid almost disappears.
            Place on serving plate and garnish with green onion and a sprinkle of sesame seed.

            # If you can not get Kochujang in your area you can make a substitute chile paste that, while it will not taste the same, can be used with acceptable results.
            1 tablespoon soybean paste or miso (can be omitted if unavailable - but will change the taste)
            3 tablespoons finely ground red chile pepper
            1 teaspoon sugar
            3 cloves pressed or minced garlic
            1 teaspoon soy sauce
            1 teaspoon korean rice wine or a cooking wine
            1 teaspoon pure roasted sesame seed oil
            water as needed

            In a small bowl, mix all ingredients except the sesame oil, adding just enough water to form a thick paste. Allow to sit at room temperature for at least one half hour. Add sesame oil (and a little more water if needed), mix well and let sit another ten minutes.
            Refrigerate until use.
            After sitting, you may need to add a small amount of water to regain the paste consistency.