Anchovies and garlic, ready to be chopped together for a Caesar salad dressing.
Photo: Photo courtesy of the authorAnchovies are so much more than a dreaded pizza topping. Used in many French, Italian and Mediterranean dishes to add depth of flavor, more and more cooks are discovering how to use this tiny fish for flavor.
What they are:
Anchovies are a small salt-water fish, commonly found in the Indian and Atlantic Oceans. Anchovies pair well in recipes with Kalamata olives and capers. Anchovies generally come brined in jars, canned or in paste form.
Anchovies are a small salt-water fish, commonly found in the Indian and Atlantic Oceans. Anchovies pair well in recipes with Kalamata olives and capers. Anchovies generally come brined in jars, canned or in paste form.
Health benefits:
Anchovies contain vitamins A, E and K and calcium
Anchovies contain vitamins A, E and K and calcium
How to store:Store unopened jars or cans on a shelf for up to a year. Once opened, jarred anchovies should be closed and refrigerated. Canned anchovies should be removed from the can and placed in a sealable glass or plastic container, covered in olive oil and refrigerated. Use opened anchovies within two months. Opened anchovy paste should be refrigerated and used within 6 months.
How to use:
Rinse canned or jarred anchovies and pat dry to remove excess salt before using. Add anchovies to Caesar salad dressings, tomato sauce, pasta dishes, chicken, fish, to most sauces, clear soups and hearty stews. Substitute 1/2 tsp of anchovy paste for 1 anchovy fillet.
Rinse canned or jarred anchovies and pat dry to remove excess salt before using. Add anchovies to Caesar salad dressings, tomato sauce, pasta dishes, chicken, fish, to most sauces, clear soups and hearty stews. Substitute 1/2 tsp of anchovy paste for 1 anchovy fillet.
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3 Comments:
Who knew anchovies were so useful? Thanks so much for sharing!
Loooovvvve anchovies!!! They get such an undeserved bad rap.
My DH is one who just assumes they're awful - he caught me making my own cesar salad dressing one time and I wasn't quick enough to hide the anchovy paste from him. To my huge annoyance, as soon as he saw it, he said, "I don't think I'll be having any of that." I let him have it with both barrels, then I showed him the ingredients list from the bottle of Worcestershire and the bottle of Steak Sauce he slathers on everything. He still refused to even try my salad dressing, which was wonderful. :)
A tip I picked up from October Farm: Add 1 or 2 anchovies to a pound of beef (whenever you happen to use it) in pretty much any recipe. You won't taste the fishies at all, but the beef will taste so much... meatier. I was really surprised.
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