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Old 07-17-2005, 07:59 PM   #1
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Cooking Challenge #2

Anchovies is the required ingredient. How do you use them?
I like mine on pizza and in a caeser salad.

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Old 07-17-2005, 11:21 PM   #2
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First spam and now anchovies I posted a recipe somewhere on here for escarole pies, which uses anchovies but oddly enough no one replied to it I love it, but hey to each his/her own.
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Old 07-17-2005, 11:58 PM   #3
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anchovies are wonderful as an antepasta item. great on pizza and salads, melted into evoo as the base of sauces, in an English fisherman's pie.
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Old 07-17-2005, 11:58 PM   #4
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Smile

A friend of mine is Italian and she puts them in alot of recipes. I personally don't care for them. But once she put them in a dish and did not tell me and I didn't know the difference. But I couldn't eat them on pizza, bang!!
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Old 07-18-2005, 12:07 AM   #5
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some of my favorite southern italian seafood dishes, especially ones with tomato sauce, benefit from having either chopped anchovies, or anchovy paste added to them to give the sauce a seafood-ey flavor. like shrimp and scallops (and/or whatever shellfish) fra diavolo.

or how about just olive oil, s&p, and fresh chopped garlic rubbed skewered and grilled fresh anchovies.
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Old 07-18-2005, 12:23 AM   #6
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i love anchovies. mainly in caeser dressing and on pizza. yum. so that's my pick.
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Old 07-18-2005, 02:21 AM   #7
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Years ago in the Chief's Club in Pensacola Florida they had the best Green Goddess Salad Dressing! I know those little fish were in it...
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Old 07-18-2005, 03:27 AM   #8
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I love anchovies swimming around in the sea. :) Sorry about that. THey are too salty for me now. I use to love them in pizza as a kid, the more the happier I was. No I can't stand the little salty things.
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Old 07-18-2005, 04:21 AM   #9
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I love them as a base for sauces, especially with lamb. Sometimes I roll them up and stick them into the slits in a leg of lamb, with sliced garlic in the slit as well. My dh claimed to hate anchovies, but I hide them in everything and he never seems to notice. I smuggled them in on a pizza once, and he did comment on the taste but didn't twig that it was an anchovy!!!
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Old 07-18-2005, 07:41 AM   #10
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Because I am such a coward, I simply keep a tube of anchovie paste on hand. It lasts a long time and is easy to use. Green Goddess isn't ... well, simply isn't... without anchovies. It can also add a certain ... je ne sais quois ... to a lot of dishes. On top of it, I use the anchovie paste in Asian dishes that call for fish sauce (nuc maum, etc). For true cowards, by the way, Worcestershire sauce contains this. I just about knocked the socks off of a vegan-wanna-be when I told her vegans don't eat Worcestershire sauce! But I use anchovie paste wherever I normally might want anchovies. Most recipes I see call for a couple of anchovies, and of course you can't buy a couple, at least in the midwest. Keeping that little tube of paste on hand will make you some great sauces and salad dressings, without the smell and inconvenience.
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