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QueenSashy is a trusted home cook.
Alice Walters's parsley and anchovy sauce https://food52.com/blog...
The food52 anchovy recipe contest will give you lots of ideas. https://food52.com/contests...
I love the winning recipe of this contest, Bagna Cauda Toasts With Egg, Arugula and Avocado by EmilyC: https://food52.com/recipes...
Amanda's Kale and Anchovy salad is also very good: https://food52.com/recipes...
AntoniaJames is a trusted source on Bread/Baking.
This is such a good question. I use anchovies a lot in braises and stews, as a deep background flavor, but I realized the other day when eating a terrific little gems, etc. salad with an anchovy-laden Caesar style dressing (Mill Valley Beerworks - great place) how I really should be using anchovies more obviously. The suggestions posted already look terrific! Can't wait to see others' answers. ;o)
Tapenade - the basic kind (don't start throwing tuna in there...) where the ingredient quality makes or breaks it. I have yet to find anything savory it doesn't work with. Personal fav, though, is tapenade + onigiri, aka Japanese rice balls.
amysarah is a trusted home cook.
Funny you should ask - making Pasta Puttanesca tonight to use up assorted items in fridge, including anchovies.
... also, Guardian had an article recently with some highly innovative takes on anchovies. I loved the radishes with anchovy butter, and I am now eager to try the other dishes. http://www.theguardian...
wow,sashy, those are some superb recipes in the guardian link! thx so much!
These really are good looking recipes--and well timed, since I just soaked and filleted a bunch of salt-packed anchovies today!
I love anchovies with just about any hardy green or cruciferous vegetable (cabbage, broccoli, cauliflower, brussels sprouts, etc.). Sautee the anchovy in olive oil with garlic and/or onion and chile flakes, add the greens/veg. and water or stock if needed. Cover and sautee/steam until as tender as you like. Eat as is or with pasta, polenta, whatever.
Meg is a trusted home cook.
Tapenade. I also like tomato sauce flavored with a few chopped anchovies.
I just had fried anchovies in Madrid! They were very tasty and not very salty!
Melissa Clark's Chicken with garlic, lemon, and anchovy
hardlikearmour is a trusted home cook.
This dish is really tasty: https://food52.com/recipes...
Once you make this pissaladière recipe, it will be something you'll want to make frequently. So easy and absolutely delicious, and can be quick too if you make the dough in advance and keep portions in your freezer. https://food52.com/recipes...
Anchovy Butter! First had it at Biba in Boston some 30 yrs ago. Pureed can of drained flat anchovies buzzed with 4-16 ou.unsalted softened butter til combined. Taste after each 4 ou. is added and then proceed (or stop) to suit your taste. Hard to believe, but you may need to add kosher salt at the end!
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