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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: http://en.wikipedia.org/wiki/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.

          Also: http://www.bbc.co.uk/food/recipes/dat...

          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.


            1. Anchovies as a sort of bruschetta topping: Nice Italian bread, some olive oil, topped with a nice-sized piece of pimiento and an anchovy filet. Maybe a few capers?

              1. When I was in Vernazza I had a wonderful tian with potatoes, tomatoes, breadcrumbs, herbs, and anchovies. While I haven't tried to make it myself, I imagine it would be fairly simple. There's a recipe on epicurious for a Red Bell Pepper and Eggplant Tian with Anchovies that you could probably modify to include potatoes. Now I'm hungry! Too bad my SO hates anchovies too...

                1. I like their anchovies in oil, but these are very good and worth a try (if you haven't already) ... http://www.agostinorecca.com/html/it/...

                  1. Cook whole-wheat penne till it's about 3/4 of the way done...as it cooks, do the following:
                    Cut 5-6 garlic cloves into large hunks and start to saute over very low heat with EVOO
                    Add whole tin of rinsed anchovies
                    Let anchovies dissolve and cloves soften. Sprinkle liberally with red pepper flakes.
                    Add more evoo
                    Maybe add some chopped spinach, or pine nuts, or sun-dried tomatoes at this point. Let this saute for a bit.
                    When pasta is 3/4 of the way done: pour 1/2 cup cooking water from the pasta into the garlic/anchovy mix
                    Add WW penne and let it all meld for a minute or two
                    Either add hunks of fresh mozzarella, or lots of freshly-grated parmigiano-reggiano

                    YUM! You won't want to breathe on anyone for at least three weeks after this. One of my favorite meals, incidentally.

                    1. Sautee garlic in olive oil. Add a few anchovies, chopped, and let them dissolve. Add crushed red pepper flakes. Wash and chop rapini or spinach. Add veggie to pan. Cover until veggie is wilted. Toss veggie to coat with mixture. Squeeze bit of lemon juice over top and mix in.

                      Cut soft or hardboiled egg in half lengthwise and lay an anchovy fillet over each half. Serve with toast.

                      1 Reply
                      1. re: mrbozo

                        I will be trying this mrbozo. I love spinach and this sounds incredible.

                      2. Bagna Cauda - It means warm bath. AKA - Italian fondue, one of my all time favorite meals.

                        Mince loads of garlic (between 1/2 and 1 whole head) and simmer very gently in about 2 cups of olive oil, do not allow to brown. Make a paste out of about 1/4 cup anchovies. Mix into the garlic and oil. The anchovies will just about melt. Add 1 cup of butter. Add 1/2 cup of toasted chopped walnuts.
                        While keeping the Bagna Cauda warm, dip any and everything into it. Crusty bread, blanched veggies, roasted shallots, sauted shrimp, grilled beef.

                        So good you will want to cry!