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Old 06-23-2011, 11:03 PM   #21
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Go fishing. Anchovies make great bait!
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Old 06-23-2011, 11:27 PM   #22
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Originally Posted by Sir_Loin_of_Beef View Post
Go fishing. Anchovies make great bait!
what kind of fish do you score there in the city by the bay anyhow - with my anchovies?
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Old 06-23-2011, 11:31 PM   #23
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I like to smother bruccetta with them....
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Old 07-16-2011, 08:38 PM   #24
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I like to smother bruccetta with them....
great idea! smother them, then temper them - with some really good cheese filled tortellini....
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Old 08-19-2011, 04:49 PM   #25
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oh wow, i just had some caesar style deviled eggs, a recipe from the tasting table. it's deviled eggs topped with a mixture of anchovies, garlic, parmesan, lemon and panko--all sauted together. this dish really pops! :) one day i will learn how to use the computer to send recipes to this site. anybody up for giving me a brief tutorial?
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Old 08-19-2011, 05:10 PM   #26
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Originally Posted by pacanis View Post
I sauté diced anchovies (and garlic) in EVOO when starting the puttanesca I make. Sometimes I use paste, but I'd just as soon use the little fishies. They don't seem to splatter as much as the paste and are easier to get around here.
This is quite an excellent suggestion but if you sautee the anchovies in the evoo until they are fully dissolved this makes an excellent dressing for freshly roasted bell peppers, too.
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Old 08-31-2011, 04:35 PM   #27
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A friend of mine cooked dinner for me recently, linguine with garlic, lemon, anchovies, pine nuts and coriander. Was amazing and all you have to cook is the linguine. Can really be done using any herbs you prefer. Just pound the ingredients together in a pestle and mortar.
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Old 08-31-2011, 06:25 PM   #28
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I use the paste mostly. The main thing I use it for besides salad dressings is Tepanade.

1 can black olives
1 jar Calamata olives
1/3 tsp granulated garlic (I prefer it to fresh in this)
Healthy squirt of Anchovie paste
1 tsp capers
1 tsp lemon juice
Black Pepper
Olive oil

Pulse everything together in a FP while adding Olive Oil until you get the consistancy you like.

My MIL love this on cucumber rounds so I serve them along with bread and/or crackers.The Black olives mellow it out a little and are non-traditional.

Also good on white fish as a coating before baking.
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Old 09-03-2011, 04:10 PM   #29
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Jansson's Temptation

30g can anchovy fillets in olive oil
25g butter
2 medium onions, very finely sliced
4 medium, waxy potatoes (about 800g), thinly sliced
284ml carton double cream, made up to 300ml with milk


1. Preheat the oven to 200°C/fan180°C/gas 6. Drain the anchovies, reserving their oil. Gently heat half the butter in a saucepan and stir in the anchovy oil as it melts. Add the onions and fry over a low heat until they are very sweet – don’t let them brown. This should take a good 20 minutes. Once cooked, set aside.
2. Smear a deep, 1.25-litre baking dish with the remaining butter and arrange half of the potatoes in the base. Pour over the onions and arrange 12 anchovies on top. Add the remaining potatoes and half the cream. Season lightly and bake for 30 minutes. Add the remaining cream and bake for another 25 minutes, until golden and the potatoes are very tender. Serve immediately with grilled lamb chops or a good steak.
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Old 09-03-2011, 04:18 PM   #30
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Gentlemans Relish

150 g butter
2 blades mace
pinches cayenne pepper
pinches freshly grated nutmeg
1 tins anchovy fillets, drained and mashed roughly


1. Put the butter, mace, cayenne pepper and a little grated nutmeg into a medium-sized pan and melt over a gentle heat.

2. Add the anchovies and stir for a couple of minutes until they have melted, but don't let the mixture boil.

3. Fish out the blades of mace and pour the relish into a ramekin. Put in the fridge to set.
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