using up anchovies?!

dogstarheaven

i use this a lot in making a spicy Italian style cabbage dish. first sautee a few of the anchovies in a hot pan with some of it's oil. Using your wooden spoon break up the anchovy fillets into several bits, and the heat will eventually soften and disintergrate them to make a nice, tasty sauce (use this to add to pre-cooked/warmed brocolli and pasta for a quick meal, with parmesan to sprinkle on top). then add chopped white cabbage (or green, but white's so much cheaper) and fry for min, add mixed Italian herbs, chilli flakes. sautee 20secs, then add garlic slices, 1 or 2 cloves, 20secs sautee, then add hot water, stir, lid on and simmer for 5mins. serve as an accompaniment to any kind of meat or fish and pots or rice.. it's yummy!

[Deleted User]

I used 1/3 of a little jar + some chopped sundried tomatoes + olive oil. Banged together with a mortar and pestle. Tossed cooked pasta into it. Added few capers, little tomatoes and parmesan. Gorgeous

ubamother

soaking them in milk for a while calms their strength of flavour a little

rachbc

I use them as a background flavour in stews and sauces - if you cook with garlic in olive oil them kind of dissolve giving a lovely background savoury saltiness to a tom sauce for pasta. Nigella has a lovely beef in red wine with anchoivies stew recipe

[Deleted User]

I too would reccommend soaking in a little milk as they are very strong and salty but also delish as said mashed with butter and spread on toast.DO NOT THINK THEY ARE LIKE SARDINES they're not I made that mistake only once.

cat4772

I use them in a risotto:

250g arborio rice
1 onion finely chopped
parsley (fresh finely chopped but dried should work just as well)
small tin of anchovies drained
tomatoes (not sure if a normal tin or 5-6 sundried ones finely chopped or even a tube of tomato paste)
olive oil
1.5pts water or light stock
parmesan, grated

add onion to oil and heat until soft. add rice, coating in oil and cook for a minute. Add tomatoes and stir. Add stock; 200 mls at a time stirring until absorbed before adding more. with final addition of stock add the anchovies and stir (the anchovies melt into the risotto so no pieces of fish). Add 3/4 parsley and 1/2 parmesan and stir before serving. Garnish with remaining parsley and parmesan. Enjoy

Cat.xx

artichoke

cat4772 wrote: »

I use them in a risotto:

250g arborio rice
1 onion finely chopped
parsley (fresh finely chopped but dried should work just as well)
small tin of anchovies drained
tomatoes (not sure if a normal tin or 5-6 sundried ones finely chopped or even a tube of tomato paste)
olive oil
1.5pts water or light stock
parmesan, grated

add onion to oil and heat until soft. add rice, coating in oil and cook for a minute. Add tomatoes and stir. Add stock; 200 mls at a time stirring until absorbed before adding more. with final addition of stock add the anchovies and stir (the anchovies melt into the risotto so no pieces of fish). Add 3/4 parsley and 1/2 parmesan and stir before serving. Garnish with remaining parsley and parmesan. Enjoy

Cat.xx

sounds delicious - i was going to do a seafood risotto tonight with prawns do you think this would work with prawns in too?

I was going to suggest stuffing anchovies into slits in a shoulder or leg of lamb - as that is all i ever do with them...

but the risotto is going to be given a whirl..

risotto is now cooking yum
art

quintwins

jamie oliver used some in a pasta sauce on 30mins meals but i can't find it online maybe someone with the book can help

heretolearn_2

thank you, these all sound lovely. We are big fans of risotto so that might be our first try.

asparagus1968

Ds and i made HM pizza yesterday, he begged for anchovies, wow they are strong, only used 3 of the little fillets.
any ideas what else i can do with the ones left over please?
even, could I freeze them? if so, how?

cheers