I love anchovies just as you all described. Of course i am not allowed to order them on my half of the pizza as Bob claims they swim over to his side. I just add them on…have to agree with rjb-one of the ingredients in my homemade Swedish meatballs is anchovy paste…
I love to eat them along with some roasted red peppers either on a cracker or just with a knife and fork.[:p]
I love Spanish-style white anchovies (boquerones) marinated in olive oil and vinegar. Serve them up with a little crusty bread and some wine or beer, and it doesn’t get much better. I also like anchovies on pizza, but would rather have flavorful, firm, low-salt anchovy filets than the usual salty and mushy pinkish anchovy mess that is commonly sold in tins.
If they’re Ortiz (brand) anchovies from Spain, right out of the jar!
While I do enjoy anchovy pizza when I eat it, I only seem to be in the mood for it about twice a year. On the other hand, it’s one of the standard proteins I add to salads. And, of course, as one of the ingredients of worcestershire sauce.
A few months ago, when I was getting my hair cut, someone ordered from a local Italian restaurant a dish which was essentially mozzarella cheese and anchovies on pieces of Sicilian Pizza crust-like bread. The person who ordered it didn’t like it, nobody else would touch the dish because of the anchovies, so I volunteered. Great stuff.
One time, at a pizzeria, I saw a Sfincione on display in the window (a Sicilian pie made with bread crumbs, tomatoes, onions and anchovies). I walked in and asked about it; turns out that it was the first time they had tried it, and they were pleased that a customer actually knew what it was, so they gave me a free slice in exchange for my opinion (oddly enough, this sort of thing seems to happen to me a lot. I think I’ll start a new thread).
I like to mash them up in olive oil with garlic, red pepper flakes, chopped Italian parsley chopped oregano and some black pepper and then toss it all with linguine. I also like to top Ritz crackers with rolled anchovy fillets — the ones with a caper in the center of each fillet.
I LOVE ANCHOVIES, not on Pizza though, don’t know why, fried yep, especially battered and fried crispy, on any salad, right out of the can on a cracker works also. Anyone else love anchovies except on pizza? Reasons?
In Worcestershire sauce. [;)] [:D]
heated with olive oil and crushed red pepper and poured over spagattini!
Our fish monger now has the pickled anchovies in one pound packages. They are a great addition to a green salad, besides being a nice little snack with a cracker at the cocktail hour.
A real lunch treat on the fishing trips we took out of Ensenada,BC was cold beer and a paper plate loaded with fried whole Anchovies, cooked much like the shad we have enjoyed here in the east. The anchovies came out of the live-bait well on the fishing boat and were ‘sauted’, which really means ‘ fried en masse’ in a very large skillet in oil of unknown origin, over a gas-burner. A typical serving was 20 or so 4-6 inch Anchovies.
If the live-bait on the boat that day were the larger Sardines, the serving would be cut to 4-6 Sardines in the 6-8 inch size range. The smaller the bait-fish the more fish would make-up an order!
I like Anchovies better than Sardines, but am not much of a Pizza fan, so I prefer them on crackers or fried crispy and served whole, again with crackers.
Anchovies are an extremely useful and widely misunderstood ingredient. Aside from the obvious (pizza, Caesar salad, puttanesca) a small amount adds tremendous depth of flavor and umami to meat stews, sauces, dressings etc. If used in proper amounts THEY DON”T MAKE THE DISH TASTE FISHY — OK?. Lamb and chicken tagines, green goddess dressing, caper sauce for grilled swordfish all benefit from an anchovy or two. I don’t trust commercial anchovy paste (no doubt composed of the fish that weren’t of sufficient quality to be sold as fillets) and prefer Italian ones that come in glass jars, not the generic canned variety, which are often mushy. Besides — how difficult is it to mash up a few & make your own paste? Best of all are the large salt packed ones, though they usually need to be soaked to remove some of the salt.
If they are of some quality, I can eat them right out of the can … beyond that, just about any way is good … I’d never let a bad pizza bring down a good ‘chovie though. But, I am a pizza snob.
I love them with their oil on crusty French or Italian baguette most of all – some times on pizza.
What is your favorite ways to eat anchovies? On pizza? On a sandwich? Or to cook with in paste form? I love them but normally cannot eat too, too many due to the saltiness.
You must be logged in to reply to this topic.