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Creative anchovy dishes (other than pizza)?


Perhaps an "anchovy burrito" (hold the rice and beans)?

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  1. I use anchovy in vinegar as a tapa topping...layer a slice of lightly toasted baguette, a slice of hard boiled egg, top with the anchovy and drizzle with the liquid from the anchovy container. It's always a hit at our gatherings.
    I also use anchovies as a flavor booster on most dishes..like spaghetti ala puttanesca (mix pasta with capers, anchovies and tomatoes).

    1. with lemon juice and olive oil over frisee? It's my americanized version of the Roman puntarelle dishes as I can't find puntarelle here...

      1 Reply
      1. re: jdwdeville

        Frisee is a good substitute for puntarelle, at least as an excuse to have the anchovy salsetta. When the season ends in Rome, we use curly endive. It's also good on radicchio or any other sort of assertive salad.

        To make the anchovy dressing (I use vinegar but I know some people use lemon juice): pound some anchovy fillets in a mortar with a garlic clove (easiest if you put it through a garlic press first). When you have a nice paste, add extra virgin olive oil generously and a splash of red-wine vinegar (never balsamic!). Mix well and pour over the salad. Toss just before serving.

      2. I make a fast, pan pasta sauce with anchovies, jarred red roasted peppers (pureed in mini-chopper), olive oil & garlic. Throw it over some penne, top with my best shaved cheese... YUM!

        1 Reply
        1. re: manhattanmom

          i make a similar pasta to manhattanmom's, but i omit the roasted red peppers and add capers and crushed, dried, red peppers

        2. I've put this out before but a favorite of mine is to soak meaty fillets in ice water forhalf-hour( you might want to change the water a couple of time) to get some salt out (thiswas originally with the head-on anchovies but filets will work), drain well, dredge in a fritter batter or beer batter, deep fry, drain with some paprika or whatever pepper you want and eat hot with ice-cold martini.

          2 Replies
            1. re: hazelhurst

              I do something similar with fresh small fish, several varieties, one of which may or may not be anchovies (I only know what they're called in Asia, which is no necessarily the same). I use salt, chilli powder, and pepper, coat the fish, and deep fry until crispy. Yum!

            2. Several times I have enjoyed a version of chicken salad I learned about here. Shredded chicken, mayo, chopped hard boiled eggs, ample mashed anchovies and fresh cilantro. Goes well on a starburst tomato or avocado half.

              2 Replies
              1. re: Veggo

                Chicken salad with anchovies.

                That ... actually ... sounds ... really ... good.

                1. re: Veggo

                  The recipe Veggo mentions is indeed very good and was first posted here: http://chowhound.chow.com/topics/851120

                2. For us anchovies are a crucial element when making a vongole sauce for linguine or spaghetti

                  1. One of the most mind-boggling dishes I've ever had is a roasted sweet red pepper, adorned with a few filets of good-quality anchovy, and drizzled with a little olive oil.

                    So simple, but oh so tasty.

                    2 Replies
                    1. re: sunshine842

                      This (plus some melted manchego cheese under the anchovy), has been a huge favorite of ours for over 20 years now.

                      1. re: DGresh

                        Yowza !! >> ' melted manchego cheese under the anchovy' <<

                    2. Good luck finding whole anchovies, but here is a favorite when I can get them.

                      Put a slice of hard flavorful cheese in the cavity. Dip in batter, and then dredge in bread crumbs. Deep fry.

                      Have only had them at home, Brindisi Italy, and San Diego.

                      San Diego used fresh anchovies.

                      1. Ok, this is actually pretty funny.

                        I posted this on the San Diego board hoping to find creative anchovy dishes in/around San Diego restaurants.

                        I think people mistook it as being posted on the Home Cooking board.

                        No worries, the replies have been fantastic and interesting. Please keep them coming! Thanks.

                        (Mod: you may want to move this thread as a housekeeping matter.)

                        5 Replies
                        1. re: ipsedixit

                          The restaurant was close to my Uncle's house in Chula Vista. It was so long ago, I am sure it is only a memory. But you never know.

                            1. re: ipsedixit

                              Sorry, no can do. White table cloth. Great seafood.

                              My restaurant diary disappeared years ago.

                          1. re: ipsedixit

                            It is on the HC board....I thought it was when I responded to it (maybe?)

                          2. There is a Filipino dish of pork made from assorted vegetables (typically tomatoes, long beans, squash, onions, bittermelon and eggplant), sauteed with ginger and braised with salted anchovies.

                            For my own part, I prefer the milder flavor of vinegar cured anchovies on toast with goat cheese.

                            1 Reply
                            1. re: JungMann

                              I really wanted the Filipino version of champorrado a few weeks ago and it isn't nearly as delicious without tuyo, salted dried fish. ( Yes, it sounds bizarre bordering on repulsive, but it tastes wonderful!). Since I didn't have any tuyo at hand, I rinsed a few salt-packed anchovies, cut them up, and enjoyed my champorrado.

                            2. A popular English breakfast dish is Scotch Woodcock: toast (white or whole wheat) spread with anchovy paste and topped with hot scrambled eggs.

                              1. A great recipe to try is anchovy meatloaf it sounds a little off brthe flavors balance out make sure to add it before you add any tomato sauce or ketchup

                                1 Reply
                                1. re: ChopsForChamps

                                  I can see that working. People add Worcestershire sauce, and sometimes even miso, in meatloaf. So why not, right?

                                2. I love anchovies. Try and get the italian ones packed in glass jars. They tend to be less salty.
                                  I add them to pasta sauces and stews, just one per serving but they add this Unami flavor (reduce salt)
                                  There is a great relish I do with them for grilled lamb. Equal parts chopped anchovy, parsley, garlic & Capers. Add olive oil to taste.
                                  Also great for Salad dressings of all sorts not just ceasar.
                                  Even love them on wheat toast with sour cream and chives for breakfast.
                                  YUM Anchovy..

                                  5 Replies
                                  1. re: MissBubbles

                                    MissBubbles do you have a recipe for the relish: "There is a great relish I do with anchovies for grilled lamb. Equal parts chopped anchovy, parsley, garlic & Capers. Add olive oil to taste." I would love to use it for a dish I am planning on preparing.

                                    1. re: Wtg2Retire

                                      Looks to me like that IS the recipe. What more would you need to know?

                                      1. re: Wtg2Retire

                                        BobB is right, but in case you're not satisfied, check out this recipe for something close:

                                        1. re: boredough

                                          BobB AND boredough, you are both correct and thank you for pointing that out. Sometimes my brain doesn't work exactly right until it has had caffeine ingested through the mouth.

                                          1. re: Wtg2Retire

                                            that one is pretty close to the one I do. I just kinda made it up over the years, not sure where I even got the original idea.

                                    2. Yeah, I replied to you when this was still on the SD board but with a home cooked recipe... so...
                                      used to buy the whole fresh anchovies sold at 99 Ranch on El Cajon and batter them simply (flour, beer or white wine) then fry them in EVOO and serve them with homemade allioli... close enough to the spirit of the original thread for you?
                                      on another note, now that I've bought a 2.2 Kilo can of Agostino Recca salted anchovies, I'm freezing and saving the spines for a fried anchovy spine Catalan delicacy I've only heard rumors bout up to this point...

                                      2 Replies
                                      1. re: jdwdeville

                                        Interesting. . . . So, have you made this yet?

                                        1. re: juster

                                          You'd be amazed by how small the tub of spines looks for the amount of anchovies I've had so far…
                                          Perhaps after my January "lose the holiday weight" diet.

                                      2. One of my favorites is from an old Julia Childs cookbook that she called "amuse-gueule aux anchois" -- puff pastry, brushed with dijon mustard with an anchovy filet inside. Also "gentlemen's relish" as interpreted by Suzanne Goin -- this is so good - http://foodonthebrain.net/2012/03/28/...

                                        1. Korean Anchovy side dish -

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

                                          Stir fry sauce:
                                          1 tablespoon gochujang
                                          2 teaspoon soy sauce
                                          1 tablespoon honey
                                          2 teaspoon water
                                          2 cloves garlic, minced

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

                                          Soak the anchovies 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 anchovies 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.

                                          2 Replies
                                          1. re: hannaone

                                            That reminds me.

                                            There's a similar dish my mom used to make with dried anchovies but it was stir-fried with green chile peppers.

                                            1. re: ipsedixit

                                              There are quite a few riffs on this. You can use red or green chile peppers, asian chives, slivered gingko nuts, sliced chestnuts.......

                                          2. I have been eating and making Bagna Caoda since my childhood. It is an essential component of holiday meals and family gatherings from early Dec. through January. We have always had it on Christmas Eve as a hot dip for vegetables and bread made Ina fairly traditional way. That means butter and olive oil, minced anchovies, minced garlic sautéed over very low heat (30 minutes to an hour) till the garlic mellows and the anchovies dissolve to which a bit of milk or cream (usually cream) is whisked in towards the end.

                                            My father has been eating it for about 80 years (both of his parents are from the Piedmont region of Italy so this is mother's milk on some deep level for him and it is a dish my Grandmother taught me how to make) and is endlessly inventive on what he wants it on or with. Leftovers are turned into toppings for scrambled eggs, grilled meats, pasta sauce, etc., etc., etc. There must always be leftovers. It really works with roasted cauliflower, broccoli and Brussels sprouts ( or similar vegetables that can stand up to a dish redolent with garlic and anchovies

                                            I like to make variations on Bagna Caoda that can include an acidic component like red wine or various vinegars and made more or less "saucy" depending on what I want to do with it. Fresh herbs can totally change the character of a Bagna Caoda sauce but rosemary and/or parsley are the herbs my Piemontese background make most prevalent.
                                            Anchovies, capers, garlic, olive oil and tuna are also natural combinations, at least to my mind, and can make the basis for sauces like tonnato sauce that accompany "Vitello Tonatto" something my father wants every summer. Cold dips/spreads to top crostini such as a tuna, anchovy, caper, olive oil, garlic and whatever herbs or spices strike your fancy can be made and pulsed through the food processor and served on crackers, crostini or scoopy vegetables like celery hearts. I like Italian oil packed tuna for most of these sort of things and I prefer salts packed anchovies and salt packed capers for most dishes but that is not a luxury I can find when I visit them in small town USA so if you have to (as Grandma did) use oil packed anchovies (I normally soak in milk then discard the milk) or capers in brine ( rinse unless the brine adds to the finished dish)' tuna packed in water ( no great fix here because I love Italian tuna in oil, drained).

                                            Sweet red or yellow peppers, either minced to make a dip or cut into bite side wedges are also naturals that work well with anchovies. They can also make a great pasta sauce even better

                                            I don't get anchovy dislike but I have been eating them my whole life so I am acclimated to love them


                                            1. Not terribly creative, but there is a standard Spanish tapas dish called "plato matrimonio," which is basically just an artful array of white (fresh marinated) and black (salt-cured) anchovies.

                                              1. I like a fresh piece of Ciabatta bread, spread some fresh ricotta cheese topped with anchovies and a sprinkle of the olive oil it was packed in.

                                                  1. This is gonna seem a bit TAME compared to other posts, but here goes. For the longest tiime, thought I "hated" anchovies?? ONLY experience was on pizza... even if only on one side, that FISHY smell/taste seemed to take over??

                                                    Was watching Marianne Esposito (PBS) make this yummy looking sandwich... name TOTALLY has slipped my mind right now. She used a big, round crusty bread, cut hosizontally and hollowed out... that stuff was put aside for future bread crumbs. She made an olive "salad" in the food processor... GOOD black/green olives, onions/garlic, good olive oil... zizzed till a coarse spread. She INSISTED that the 5-6 anchovie filets were a MUST, but I was skeptical.

                                                    When I opened the little tin (FIRST I had EVER bought), immediately noticed that smell I HATED was NOT there?? I gingerly added 1 at a time to FP and tasted each time. Fully expected to NOT use that amount, but ended up with a nice result.

                                                    OH, MUFFALETTO... THAT's what it's called!?!

                                                    Inside of bread (bottom & lid) was generously spread with the olive mixture. Then LOTS of nice meat/cheese. Top put back on, wrapped and weighted down.

                                                    Decided the olive salad ingredients were totally just a suggestion. Have added marinated artichoke hearts, capers, roasted red peppers... amounts up to my discretion... whatever I like.

                                                    1 Reply
                                                    1. re: kseiverd

                                                      "ONLY experience was on pizza... even if only on one side, that FISHY smell/taste seemed to take over??"

                                                      I have an elegant piece of calligraphy made for me by a friend many years ago - we'd been out for pizza and I had uttered a sentence she found so memorable she decided to immortalize it as art: "Putting anchovies on half a pizza is like letting the Huns take over half of your city."

                                                    2. There is a Swedish dish called Janssons Frestelse, or Jansson's Tempation, which is a casserole made with potatoes, onions, cream and anchovies. I've been tempted to make it, but haven't yet.

                                                      9 Replies
                                                      1. re: tardigrade

                                                        I make it at least every other month, and Jannson's Temptation is very tempting. And delicious.

                                                        1. re: Teague

                                                          Do you use anchovies? I'm intrigued by this dish (which I'd never heard of), so I did some googling and found that some recipes say you can use oil-cured anchovies while other sources say that's all wrong, that the Swedish word that sounds like anchovy actually denotes a type of pickled sprat. All the recipes concur on the use of onions, potatoes, and cream. However, some put bread crumbs on top and some don't, and some say to brown the onions first while others say to just put them raw in the casserole and bake it.

                                                          What's your approach?

                                                          1. re: BobB

                                                            I make a Finnish version of this with herring. The recipe I use calls for a few strips of bacon, and I think it definitely ups the flavor.

                                                            1. re: BobB

                                                              I use anchovy, salted in oil from a can. Boiled potato, sliced or diced, diced onions thrown in the water with potatoes when they are half done, about 1/4 onions to potatoes. Drain, lay in buttered pan, lay over drained chopped anchovies, chopped dill and parsley. some black pepper ground over things. Pour cream (or cream and sour cream mixed) over, not really to cover, but sort of to fill in the spaces. put bits of butter over the top. Bake till brown. I always thought it has plenty of flavor. Grandma's recipe.

                                                            2. re: Teague

                                                              I tried making it for the first time recently, using this recipe http://scandinavianfood.about.com/od/.... Even with extra anchovies it was pretty bland. Not bad, just seemed to lack something.
                                                              Do you have a recipe that is truly tempting?

                                                              1. re: almond tree

                                                                I've not tried it yet but I've looked at a number of recipes online, and two things that some (by no means all) include that seem to me would up the flavor balance are to slightly caramelize the onions before putting them in, and to not only not rinse the anchovies, but to sprinkle the oil they were packed in over the top before baking.

                                                                1. re: BobB

                                                                  "Check" to both your suggestions. In fact, I used green onions instead of regular and caramelized the white parts. I also added some mushrooms sauteed in anchovy oil. Still felt like it need some kind of additional ingredient to ramp it up a notch.

                                                                  1. re: almond tree

                                                                    Hmm... how about cheese? Add a mix of sharp cheddar and parmesan, or even better, romano. And if that's not enough, you can always pull out the heavy artillery and add bacon!

                                                                    1. re: BobB

                                                                      Yeah, I was thinking cheese might do the trick. Maybe some kind of fresh herb as well -- sage? Bacon's out because I keep kosher. In fact, I've substituted anchovies for bacon in some recipes, like chowder, to give a similar salty flavor.

                                                          2. BBQ, Serve with a beautiful arabiatta sauce, garnish with loads of italian parsley. mop sauce with crusty garlic bread and have some good olives on hand to munch,

                                                            If canned in oil use in olive tapenade or melt into oil to add dimension to red sauce.