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using up anchovies?!

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  • 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]
    [Deleted User] Posts: 12,492 Forumite
    10,000 Posts Combo Breaker
    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
    ubamother Posts: 1,190 Forumite
    soaking them in milk for a while calms their strength of flavour a little
  • rachbc
    rachbc Posts: 4,461 Forumite
    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
    People seem not to see that their opinion of the world is also a confession of character.
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  • 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
    cat4772 Posts: 2,467 Forumite
    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
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  • artichoke
    artichoke Posts: 1,724 Forumite
    edited 8 February 2011 at 6:03PM
    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
    quintwins Posts: 5,179 Forumite
    Tenth Anniversary 1,000 Posts Combo Breaker
    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
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  • thank you, these all sound lovely. We are big fans of risotto so that might be our first try.
    Cash not ash from January 2nd 2011: £2565.:j

    OU student: A103 , A215 , A316 all done. Currently A230 all leading to an English Literature degree.

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  • asparagus1968
    asparagus1968 Posts: 1,787 Forumite
    Debt-free and Proud!
    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
    LIVE SIMPLY * GIVE MORE * EXPECT LESS * BE THANKFUL

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