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Open container of oil packed anchovies, whats a healthy girl to do?

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wlo Jan 17, 2011 11:34 AM

I made caesar salad which was delicious, but I don't want the rest to go to waste. I'm looking for healthy (pasta with breadcrumbs, oil, and anchovy doesn't seem too healthy, although quite delicious) recipes that use anchovies, but aren't too fishy. Any suggestions?

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    AdamD RE: wlo Jan 17, 2011 11:41 AM

    You could make a big batch of anchovy infused tomato sauce and freeze it for later use.
    You can use them to make a sauce for just about anything, green beans, fish etc.....

    But if you put the anchovies and the oil in a tightly sealed container, such as an old jam jar, they should keep for awhile.

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      escondido123 RE: wlo Jan 17, 2011 11:41 AM

      There's a recipe in "Verdura:Vegetables Italian Style" that incorporates half a dozen anchovies into a lemon vinaigrette and then tosses that with freshly roasted asparagus. They're out of season, so wonder if you could do the same with some root vegetables or greens. Or, make bagna cauda for dipping any kind of veg.

      1. thew RE: wlo Jan 17, 2011 11:55 AM

        you can use a few anchovies in a tomato based sauce - anchovies add umami without tasting fishy when used judiciously

        1. C. Hamster RE: wlo Jan 17, 2011 12:09 PM

          Well I'd just eat them out of hand.

          But they keep fir a very long time in oil in the fridge.

          1. greygarious RE: wlo Jan 17, 2011 12:14 PM

            The first time I made pasta topped with bread crumbs, tinned anchovies, and garlic sauteed in olive oil it was excellent, so I decided to make another portion the next day. But after a day in a jar in the refrigerator, the anchovies had become vile demons that made my pasta taste like it was sauced with cod liver oil. My dogs ate it eagerly. Now I buy anchovy paste, which doesn't misbehave after refrigeration.

            1. ChristinaMason RE: wlo Jan 17, 2011 12:22 PM

              How about pasta or chicken puttanesca?

              http://dinersjournal.blogs.nytimes.co...

              1 Reply
              1. re: ChristinaMason
                Cheese Boy RE: ChristinaMason Jan 17, 2011 11:00 PM

                +1 Make a puttanesca sauce (or related dish) and freeze it. Try a sfincione.

              2. GretchenS RE: wlo Jan 17, 2011 01:56 PM

                I make sure that there is enough olive oil to completely cover the remaining anchovies (add more if necessary) and freeze. They unfreeze fairly fast when you are ready for your next caesar salad and don't seem to mind being frozen and unfrozen a few times. Like graygarious, I don't have much luck keeping them in the fridge although they've never turned in just a day or two. Another way to use anchovies: saute garlic, anchovies and red pepper flakes until anchovies melt, then add in blanched greens of choice (kale, chard, whatever), heat through and add a good squeeze of lemon juice. Yum!

                2 Replies
                1. re: GretchenS
                  hill food RE: GretchenS Jan 17, 2011 11:33 PM

                  I just toss 'em in a mostly disposable container (plastic does retain odor after all - personally I don't care and will just use that for the next soup stock vegetable odds and ends afterwards) and freeze it until I decide what to do. no worries, no pressures. though seriously, anchovies just never last that long in my hands.

                  1. re: GretchenS
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                    wlo RE: GretchenS Jan 18, 2011 05:00 PM

                    Just tried the anchovies with kale and garlic and it was delicious! The fish were packed in oil, so I really didn't need to add much fat to the pan along with the garlic and red pepper. I actually skimped on the anchovies, so I needed a small hit of soy to balance it out. Next time I'll add more. Thanks! And thanks for all the other great ideas. Once I get a few cans of san marzanos, I'll make some sauce.

                  2. heidipie RE: wlo Jan 17, 2011 02:25 PM

                    Add cauliflower or broccoli to that pasta recipe, and maybe the zest and juice of a lemon (and lotsa garlic of course), and you've got something really healthy and divine.

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                      raoghnailt RE: wlo Jan 17, 2011 11:19 PM

                      I have made, in the past, home-made pimento cheese spread using anchovies instead of the pimentos with homemade blender mayonnaise.
                      I also like them on pumpernickel cocktail bread (the little loaves) with a good mustard of your choice.

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                        pamd RE: wlo Jan 18, 2011 05:08 PM

                        made this for Thanksgiving- loved it!
                        http://chowhound.chow.com/topics/7415...

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