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Anchovies in glass jar

On my recent trip to a local gourmet market, I purchased a little glass jar of anchovies imported from Italy. What should I make with it? =)

Also prices seem to vary by company even though they were all from Italy. Any idea why?

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  1. I love those things, so much better than the ones in a can to my taste. Feature them in a caesar salad. Make a tapenade. Enjoy them on your favorite cracker with a dab of cream cheese. Make anchovy butter to go on broiled fish. Make the chicken anchovy salad in this thread: http://chowhound.chow.com/topics/851120 Sometimes I just eat a couple out of the jar, to tell you the truth...

    1. Caesar dressing.

      "Melt" them in olive oil as a base for a quick pasta sauce with slivered garlic, hot crushed peppers of your choice, and cherry tomatoes.

      Add to tonnato sauce.

      Chop 'em up and distribute on pizza or leave whole if you like the full salty anchovy punch in your mouf.

      1. Make a pissaladiere; or any old pizza is made better with a few anchovies :)

        Anchovy sandwiches are good, too.

        1. Sorry to hijack thread but do those jars need to be refrigerated after opened? I have one opened and in the cupboard so hope I am not breeding anything.

          1 Reply
          1. re: King of Northern Blvd

            Yes for anchovies.

            I do not refridge my fish sauce.

            If anchovies are packed in oil, olive oil will congeel once cold, so you will need to pull them out to warm a bit to get the anchoives fished out--pardon the pun. Then just toss the jar back in the fridge.

            Even heavily salted, they are a protein and thus unless kept below 50F 24/7 and used at a brisk rate, I'd hate to risk a food illness.

            Ceasar salad sounds so yummy if it were not 5 degrees F out right now.

          2. Anchovies, or fish sauce, can be used to add some umami to marinara sauce. I haven't used the former for this but I did include fish sauce once. At first, I could taste it and not in a good way. But by the second day, the flavors had melded and the fish sauce was no longer discernible.

            I second the use of anchovies for a really fast pasta sauce: saute garlic/onion in olive oil, melt in an anchovy, add crushed red pepper seed, sun-dried tomato, parmesan, optional dab of tomato paste, optional cream, and stir hot pasta into it. If I have on hand leftover plain cooked pasta, and jarred onions (smothered though label calls it fried) or premade caramelized, dinner can be ready in 5 minutes.