Ways to use anchovies?

[Cairycat]

My son made a great baked spaghetti sauce tonight: https://www.bonappetit.com/recipe/bucatini-with-butter-roasted-tomato-sauce , which called for anchovies, but only a couple. I've not used anchovies before, so am wondering about ways we might use the rest of the can. Do you all have any favorites, any ideas? Thanks in advance.

[The Velveteen Ocelot]

1. Feed them to the cat, and then don't let the cat breathe on you for awhile.

[irisblue]

7. 😺😺😺

[customerserviceguy]

31. Yep

I used to work for a pizza parlor where anchovies were a possible topping, and they grossed me out severely. Still can't even look at them today, and that was back in 1973.

[elleng]

2. Caesar Salad Dressing:

6 cloves garlic, mashed and minced.
1 tablespoon Dijon mustard.
1 tablespoon vinegar.
Kosher salt and freshly ground black pepper.
2 tablespoons mayonnaise.
1/2 cup olive oil.
Lemon juice, for seasoning.
Minced anchovy fillets

Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper

https://cooking.nytimes.com/recipes/12168-midnight-pasta-with-garlic-anchovy-capers-and-red-pepper

23 Recipes That Prove Anchovies Deserve Your Love

https://www.huffingtonpost.com/2014/04/09/anchovies-the-unsung-hero_n_1199531.html

[asiliveandbreathe]

8. Thank you sooooo much for this recipe...eom

[elleng]

10. You're welcome.

Have fun!

[MontanaMama]

3. I freeze them in a little glass

something or other. The freeze great and are easily and quickly thawed. I find that anchovies add a richness and depth of flavor to many dishes because they dissolve almost completely. Added in small quantities they can give food a certain unidentifiable "something" that is lovely. The Pioneer Woman's Caesar salad dressing with anchovies is to die for...(hope that reference doesn't break a DU rule!)

[FM123]

4. In a Caesar Salad

Link to food network recipe:
[link:http://www.foodnetwork.com/recipes/ree-drummond/caesar-salad-recipe-2040807|

[asiliveandbreathe]

5. chopped up in a Caesar Salad adds great flavor - also

Saute butter and garlic...throw in chopped up anchovies - then add half-half ..low heat - to simmer - don't let this beautiful white cream sauce boil...I like to use it on boneless, skinless chicken that has been browned...throw the chicken and sauce in oven for a few - serve with spaghetti....and

mangiare (indulge in Italiano)

[irisblue]

6. I have used them in Asian style stir fry sauces.

http://www.grouprecipes.com/63399/stirfry-chinese-cabbage-with-anchovies.html#
I use this one often. I have used regular red or green cabbage, chinese cabbages, bok choy.

[irisblue]

9. And on reading this recipe, I think I'll try this

http://www.cookinglight.com/recipes/caesar-bagels.

It is not hard to make anchovies into paste.

[Kleveland]

11. Black Olive Tapenade - One of my favorite things in the world! Needs Anchovies!

Complete with my personal notes.

I used to use a simpler recipe from a Chef named Caprile, I just cannot locate that exact recipe.

I owe her a dept of gratitude for her demonstration of using a cherry stoner for the removal of Olive pits.

I use that technique to this day, over 20 years later!



Westmark Cherry Stoner



Tapenade, the traditional Provençal condiment made with black olives, is a versatile staple. Delicious when spread on little toasts for an aperitif, a spoonful also makes a great accompaniment to grilled fish or any kind of roast. The tapenade can also be thinned with olive oil and drizzled or used as a base for vinaigrette. Tapenade will keep in the fridge for a month or more, topped with a thin layer of olive oil.

Makes 1 cup - 30 minutes

Ingredients

2 small garlic cloves
Kosher salt
1⁄2 cup niçoise olives, pitted
1⁄2 cup oil-cured Mediterranean olives, pitted
2 tsp. capers, rinsed, optional
1 tbsp. lemon juice
1⁄2 tsp. lemon zest, grated
1⁄2 tsp. chopped thyme or winter savory
2 anchovy fillets, well rinsed and chopped
1⁄2 cup extra-virgin olive oil, plus more
Freshly ground black pepper
Cayenne pepper

Instructions

1. Mince the garlic, then sprinkle with a pinch of salt and press and smash into a smooth paste with the side of a knife.

2. Put the garlic paste, olives, capers, lemon juice and zest, the thyme, and anchovies in a food processor and grind to a rough paste. (Alternatively, use a large chef's knife to chop the ingredients. For a smoother texture, purée for a while longer in the food processor.) Transfer to a small bowl and stir in olive oil, salt, pepper, and cayenne to taste. Thin with more olive oil if desired.

http://www.saveur.com/black-olive-tapenade-recipe

07/06/2016 - Comments
Could not find recipe I used to use. Followed this recipe mostly, though doubled all ingredients, used all Kalamata, and added no thyme or salt. Most other recipes out there have 2 Tbsp capers per cup olives, and 2 Tbsp olive oil per cup of olives. I balked at adding 1 cup olive oil for a double recipe, and only added ½ cup. Should have added more capers probably. Garlic, well, added quite a bit… though I pressed them into the mixture. Used ½ tsp crushed reds instead of cayenne.

[Saviolo]

20. Sounds awesome.

I can see anchovies really adding a great depth to a nice rich tapenade. Fantastic.

[eppur_se_muova]

12. What's with the anchovy posts all of a sudden ? OK, I'll repost this ...

I have heard it suggested that this is the true ancestor of pizza, and may even be the source of the name. Don't know about that, but at least you can try making it at home:

Pissaladière (French pronunciation: ​[pisaladjɛʁ]; Niçard: pissaladiera, [pisalaˈdjeɾɔ] or pissaladina [pisalaˈdinɔ]; Ligurian: piscialandrea [piʃalanˈdreːa]) is a dish which originated from Nice in Southern France. The dough is usually a bread dough thicker than that of the classic pizza Margherita, and the traditional topping consists of usually caramelised (almost pureed) onions, black olives, and anchovies (whole, and sometimes also with pissalat, a type of anchovy paste).[1] Now served as an appetizer, it was traditionally cooked and sold early each morning around Nice.

The etymology of the word seems to be from the Latin piscis,[2] which in turn became pissalat (via peis salat, "salted fish" in Ligurian and Niçard).[3]

https://en.wikipedia.org/wiki/Pissaladi%C3%A8re

[Thor_MN]

13. Pizza.

Get a pizza crust, cover it with pizza sauce, cheese, pepperoni and green olives. Halfway through baking, open the kitchen window, throw the anchovies out the window, and continue baking the pizza.

[irisblue]

15. ::snort::

[YOHABLO]

28. Good idea however every stray cat in the neighborhood will be hanging out in the yard.

[3catwoman3]

14. Straight out of the can...

...and put on a woven wheat-type cracker.

[procon]

16. I use them in a classic Puttanesca Sauce.

Spaghetti Puttanesca with Capers, Olives, and Anchovies

"Puttanesca" means "in the style of prostitutes," supposedly because the pungent aromas of all the robusto ingredients in the sauce were reminiscent of prostitutes, and that's all I'm going to say about that.

Serves 2

1/2 pound dried spaghetti
Kosher salt
6 tablespoons extra-virgin olive oil, divided
4 medium cloves garlic, finely chopped
4 to 6 (1 1/2 to 2 tablespoons) anchovy fillets, finely chopped
Large pinch red pepper flakes
1/4 cup capers, drained and chopped
1/4 cup chopped pitted black olives
1 cup whole peeled and seeded Roma tomatoes, roughly chopped
Small handful minced fresh parsley leaves
1/4 cup finely grated Pecorino Romano or Parmesan cheese, plus more for serving
Freshly ground black pepper

Directions
1. Place spaghetti in a large saucepan and cover with water. Add a small pinch of salt. Bring to a boil over high heat, stirring occasionally to prevent pasta from sticking. Reduce heat to simmer until pasta is cooked al dente.

2. Meanwhile, in a medium skillet, combine 4 tablespoons olive oil, garlic, anchovies, and red pepper flakes. Cook over medium heat until garlic is lightly golden, about 5 minutes. Watch that it doesn't burn.

3. Add capers and olives and stir to combine. Stir in tomatoes and bring to a simmer.

4. Drain pasta in a colander, reserving 1 cup of the cooking water. Add drained pasta to sauce. Add a few tablespoons of pasta water to sauce and increase heat to bring pasta and sauce to a vigorous simmer. Cook, stirring and adding more pasta water as necessary to keep sauce loose, until pasta is perfectly al dente, 1 to 2 minutes longer.

5. Stir in remaining olive oil, parsley, and cheese. Season with salt and pepper. Be generous with the pepper and scant with the salt—the dish will be plenty salty from the other ingredients. Serve immediately with more grated cheese at the table.

[flotsam]

17. Bait N/T

[BlueTexasMan]

18. a dip fav of wife and I

My wife and I used to go regularly to an Italian restaurant which served a dip as an appetizer called Bagna Cauda. It was served with crunchy tubular bread sticks. It was delish! Here is a link; https://en.wikipedia.org/wiki/Bagna_c%C3%A0uda

[Demsrule86]

19. Use them when you make Pasta with Garlic and olive oil...really adds a salty taste that just makes

this dish...it melts into the olive oil.

[Hortensis]

21. Cairycat, long ago I made us a dish that included whole anchovies on toast.

Sounded good, so awful I couldn't eat them. So for a very long time anchovies were off my list. Then at some point I remembered I liked Cesar dressing and tried a recipe for cauliflower that smashed them into oblivion and combined them with certain other ingredients (like those tamponade and puttanesca recipes) for a major synergy.

Ever since there's been no problem emptying a jar of them. To make a sauce or flavorings for main ingredients, schmooshed they go fabulously combined with any or all of: garlic, lemon, olives, capers, rosemary, parsley, vinegar, olive oil. Others also, but these are my favorites.

And those combos are wonderful on almost all raw and cooked vegetables, hot pasta, cold pasta salads, sandwiches, eggs, pan sauce for meats, cheeses, salad dressings, toasts, bruschetta, and various canapes, dips, etc. And added for depth of flavor to soups, stews, sauces, casseroles and cooked until they just disappear and meld into the whole.

[blaze]

23. Great mini-primer! Thanks! nt

[Hortensis]

24. Welcome. Wordy as usual, though, I see. :)

Seriously, I have no talent for cooking, and finally learning from others that I could quick blend an combo of these things with oil and/or melted butter and then toss almost anything with that (or pour on or or dip in) was a real epiphany.

[blaze]

25. Ha!

I would categorize myself, as a cook, the same way. I know when I taste a dish that it might need a bit more of something... but I can never figure out exactly what that bit might be. But when I find a good recipe, I can knock it out of the park!

I didn't really start cooking 'til I was in my forties (now 60s) when a (good) friend gave me a copy of "Cooking for Dummies." The first thing I cooked out of that book was a roast chicken. A damn good roast chicken. Moist. Flavorful. And I made it! That was my epiphany.

I recently made pasta for the first time. To me, it was pretty magical to watch those bare ingredients transform into noodles in my bowl with a dab of butter, pepper and parm.

[dem in texas]

22. Found an old recipe using anchovies, It sounds tasty

I keep a folder for recipes that I tear out of magazines and newspapers. I was weeding it out and came across a pasta recipe that calls for anchovies. The date on the newspaper is Oct. 2007 (I've been keeping these old clipping for way too long). The chef, David Uygur. is a top chef in Dallas, he's moved across the river and now has a restaurant 0n my side of town in the Bishop Arts District.

David Uygur's Spaghetti with Bread Crumbs (clipping has a pic of the finished dish, it looks yummy)

1 1/2 to 3 cups dry bread crumbs
6 cloves garlic, peeled
6 to 8 anchovies
1 to 3 tablespoon chile flakes.
Zest of 2 lemons
1 pound good quality dry spaghetti
`1/2 cup extra virgin olive oil
Juice 2 lemons'
Sea salt to taste
1 bunch Italian flat leaf parsley, washed and chopped

In food Processor, blend bread crumbs, garlic, anchovies, chile flakes and lemon zest until blended.
Boil Past in heavily salted boiling water according to package instructions.
In heavy skillet, over medium-high heat, toast the bread crumb mixture with the olive oil until golden brown. stir constantly so the mix doesn't scorch and the darker the golden brown, the better.

Drain the pasta and place in large bowl. Dress the pasta with lemon juice, salt and parsley. Toss the pasta with about half the bread crumb mix and pass the remaining crumbs on the side for people who want more. Makes 4 servings with leftovers.

Note: The chef recommend using Talatta salt-packed Sicilian anchovies.

[Sneederbunk]

26. I prefer ways not to use anchovies.

[njhoneybadger]

27. Take anchovies out of can, feed anchovies to cat, eat the can

[democratisphere]

29. Best uses are pasta sauce, Ceaser Salad or right out of the can.

Delacioso!

[fierywoman]

30. The book Bugialli on Pasta has a wonderful recipe for bigoli

(whole wheat pasta) in a sauce with anchovies -- there's also a tiny bit of cinnamon in it, which is killer! Sorry but my copy is packed away in a box at the moment.