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Old 05-21-2011, 09:48 AM   #1
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Your ideas for using anchovies & paste, please

i didn't discover my love for the taste of anchovies until adulthood. i only knew them as a topping option for pizza, and for me, this was never their place to shine--rather a place to shrivel up and dry...while i love my little rye sandwiches with sweet butter, thin ham, tomato, hard-boiled egg and a heap of anchovies, i would just love to learn to cook with them now. how do others, more enlightened than i, use these lovely little morsels in their kitchens and at their dining tables? please hurry--i've become ravenously hungry just writing this....

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Old 05-21-2011, 09:54 AM   #2
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Using anchovies in recipes is less about the taste of the fish and more about how it enhances the flavor of the dish. For example, adding a couple of filets to a tomato sauce won't make it fishy tasting but will add to the overall taste of the dish.
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Old 05-21-2011, 09:56 AM   #3
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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.
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Old 05-21-2011, 10:08 AM   #4
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Andy is right. We use them as we would a spice. A Caesar dressing would not be tradional without them.

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Old 05-21-2011, 10:19 AM   #5
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You might want to give this a try.

Pasta in an emergency TNT

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Old 05-21-2011, 03:51 PM   #6
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Make a Muffaletta. Here's a recipe to check out:
Lidia's Italy: Recipes: Muffaletta Sandwich

More recipes from my to-try list:
PARISIAN TUNA SANDWICHES
Parisian Tuna Sandwiches Recipe : Food Network Kitchens : Food Network

WHITE BEANS WITH GARLIC, LEMON AND PARMESAN
White Beans with Garlic, Lemon & Parmesan

PAN-ROASTED SALMON WITH CITRUS-BALSAMIC VINAIGRETTE
Pan-Roasted Salmon with Citrus-Balsamic Vinaigrette Recipe at Cooking.com

SPAGHETTI WITH GARLIC, ANCHOVIES, AND CHILI
Dinner Tonight: Spaghetti with Garlic, Anchovies, and Chili | Serious Eats : Recipes
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Old 05-21-2011, 04:02 PM   #7
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Salade Niçoise
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Old 05-21-2011, 06:07 PM   #8
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If you have access to Swedish anchovies, (which actually are sprats...now I have to find out what the difference is between anchovies and sprats) Jannson's Temptation is nice.

Jansson's Temptation (Janssons Frestelse) Recipe - Allrecipes.com

If you can't get Swedish anchovies (IKEA--keeps them in the refridgerated food case), you can use the Italian or Spanish ones, but rinse them well. The brine for the Swedish anchovies is very different. If you can't get either, you can make the same with pickled herring, but to me, it is not the same. I usually add some garlic and saute the onions and garlic. I also cut the potatoes in "slices" not match sticks. And, I add 1/2 the cream and cook the dish for about 15-20 minutes, then I drop the temp to 350 and add the rest of the cream and cook until they are done...some people dust the potatoes with flour first, I don't do that (a good friend in high school was from S'holm and always made these when he brought s/thing to a potluck). I make these every year for XMas Eve...and New Year's Eve...and a couple of times in between...

I'm surprised TaxLady didn't share this use of anchovies...

There's also Norwegian Sailor Stew to which you add a couple of anchovies...
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Old 05-21-2011, 06:50 PM   #9
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Quote:
Originally Posted by CWS4322 View Post
If you have access to Swedish anchovies, (which actually are sprats...now I have to find out what the difference is between anchovies and sprats) Jannson's Temptation is nice.

Jansson's Temptation (Janssons Frestelse) Recipe - Allrecipes.com

If you can't get Swedish anchovies (IKEA--keeps them in the refridgerated food case), you can use the Italian or Spanish ones, but rinse them well. The brine for the Swedish anchovies is very different. If you can't get either, you can make the same with pickled herring, but to me, it is not the same. I usually add some garlic and saute the onions and garlic. I also cut the potatoes in "slices" not match sticks. And, I add 1/2 the cream and cook the dish for about 15-20 minutes, then I drop the temp to 350 and add the rest of the cream and cook until they are done...some people dust the potatoes with flour first, I don't do that (a good friend in high school was from S'holm and always made these when he brought s/thing to a potluck). I make these every year for XMas Eve...and New Year's Eve...and a couple of times in between...

I'm surprised TaxLady didn't share this use of anchovies...

There's also Norwegian Sailor Stew to which you add a couple of anchovies...
I guess my dad didn't like it. It's a Swedish dish and my Danish mother learned all the Swedish dishes that my dad liked.
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Old 05-21-2011, 06:58 PM   #10
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I use anchovies as a savory alternative to directly adding salt in many dishes.
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