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Old 04-02-2012, 09:53 PM   #11
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I'm going to have to try this. Reminder to self: buy tinned or bottled anchovies. All I have in the house is anchovy paste and you can cannot rinse off the salt.
d'oh!
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Old 04-02-2012, 10:47 PM   #12
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I'm going to have to try this. Reminder to self: buy tinned or bottled anchovies. All I have in the house is anchovy paste and you can rinse off the salt.
The paste will work just fine for the dip the other recipe needs fillets
kades
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Old 04-02-2012, 10:50 PM   #13
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Have you ever tried anchovy paste? It comes in tubes, also. :) Very convenient.
Hi Sharon,
yes I use the paste for the dip the fillets for the first recipe I posted.How are you?
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Old 04-02-2012, 11:56 PM   #14
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i love little fishies so much! from anchovies to kipper snacks, to sprats, to sardines--they all rock my little tin can snack world--with a mighty huge splash!

thank you kadesma, for your anchovy recipe. sounds simply wonderful.... :)
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Old 04-03-2012, 05:29 AM   #15
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Interesting Post ...

Good Morning,

One of my favorite ways to have Anchovies packed in EVOO from Cantabría, Spain or Italia is:

To be placed on top of a fresh type cheese, either BURGOS Or REQUESON, a thick pasty cow variety used to stuff lasagne in Spain; and / or RICOTTA or BUFFALA DI MOZZARELLA in Italia, on a Canapé of toasted rustic country bread, and that is it --- SIMPLE ... and divine ... One can add olives halved, cherry tomatoes for acid contrast, basil or fresh parsley minced and a glass of Prosecco ...

Otherwise, on a Pizza alla Napoletana, which is tomato, buffala di mozzarella, anchovies, oregano and evoo ...

Happy Holidays.
Margi.
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Old 04-03-2012, 11:20 AM   #16
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Originally Posted by Margi Cintrano View Post
Interesting Post ...

Good Morning,

One of my favorite ways to have Anchovies packed in EVOO from Cantabría, Spain or Italia is:

To be placed on top of a fresh type cheese, either BURGOS Or REQUESON, a thick pasty cow variety used to stuff lasagne in Spain; and / or RICOTTA or BUFFALA DI MOZZARELLA in Italia, on a Canapé of toasted rustic country bread, and that is it --- SIMPLE ... and divine ... One can add olives halved, cherry tomatoes for acid contrast, basil or fresh parsley minced and a glass of Prosecco ...

Otherwise, on a Pizza alla Napoletana, which is tomato, buffala di mozzarella, anchovies, oregano and evoo ...

Happy Holidays.
Margi.
Thanks for the ideas Margi. They have been copied and saved for one of my family Sunday's.
kades
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Old 04-03-2012, 11:59 AM   #17
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Originally Posted by vitauta View Post
i love little fishies so much! from anchovies to kipper snacks, to sprats, to sardines--they all rock my little tin can snack world--with a mighty huge splash!

thank you kadesma, for your anchovy recipe. sounds simply wonderful.... :)
You're welcome Vitauta. Glad you like the recipe.
kades
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Old 04-03-2012, 03:25 PM   #18
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There is a Provence French dish which is a savoury crisp pastry shell decorated & topped like a pizza without cheese however, topped with anchovies and olives ... brushed with Evoo and baked ... Forget the name of the dish, however, it is from Provence ... it is lovely ...

This is quite interesting...

I believe the dish begins with the Letter " P " ---

Happy Easter
Margi.
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Old 04-03-2012, 09:41 PM   #19
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Originally Posted by kadesma View Post
The paste will work just fine for the dip the other recipe needs fillets
kades
Just curious. . .what brand do you use, Kades? I like it in a pinch, but as I mentioned, for me, it doesn't have they same gusto as packed filets. Maybe it's the brand I have. I LOVE the convenience of the tube stuff though!
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Old 04-03-2012, 09:45 PM   #20
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Mine is Amore anchovy paste, have the same brand for garlic paste and tomato paste.
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