What can I do with anchovies?

Question

My wife finally indulged me and agreed to make tapenada for the first time. You can read about that at: http://answers.yahoo.com/question/index?qid=20061230225230AAqNHPi&pa=FYd1D2bwHTHwIr1jEO0yRKj5rTbpPdWKZMWoVI6fmkeNwdvDCd2_3nNqa.DN7bY1Ycu_EUH3RcO21A--&paid=asked&msgr_status=

We only used one filet of anchovy, and we bought a whole tin. I don't want to throw away the little guys. What suggestions would you have? We're not HUGE anchovy fans, though I was able to eat a pasta dish after the chef misunderstood me and threw in about three filets of anchovies, but it wasn't my favorite.

I enjoy a subtle taste of anchovy. My wife isn't too happy about anchovy at all, so it'll probably be me eating them.

So, what would you do with some stray anchovies?

Answer 1

A couple of options:

*Caesar dressing*

1 tbsp. Champagne vinegar
4 tbsp. olive oil
1 garlic clove, crushed
1/4 tsp. dry mustard
1/4 tsp. Worcestershire sauce
1 tbsp. anchovy paste

Combine all ingredients except for olive oil. Whisk into a paste. Drizzle the olive oil into the mixture, whisking all the while.


*Stuffed Tomatoes*

Stuffed Tomatoes recipe

4 beefsteak tomatoes
4 ounces German Camembert or Bavarian Brie
2 scallions
4 anchovy fillets
1 tablespoon capers
2 teaspoons caraway seeds
Salt and ground black pepper

Remove stalk from the top of each tomato. Slice off the bottom of each tomato. Remove core from the bottom of each tomato. Cut a slice from the rounded end of each tomato and scoop out the pulp and seeds with a small teaspoon. Strain out the seeds and use the pulp and juice for the filling.

Place anchovies in a little milk and let soak for about 5 minutes to remove salt. Rinse, pat dry and chop. If the capers are large, chop them roughly.

Chop scallions finely and mash with the cheese, capers, anchovies, caraway seeds, salt and pepper. Add reserved tomato juice and pulp and mix ingredients together thoroughly. Spoon the filling into the tomatoes and place them on serving plates. Top with the reserved tomatoes slices and serve chilled.


If none of these tickles your palate, you can find more at the source website. Good luck!

Answer 2

Bagna Cauda is wonderful.
:)
A thick slice of bread is placed underneath to catch drippings, so the soaked bread can be enjoyed when the dip is gone.
INGREDIENTS:

* 3/4 cup olive oil
* 6 tablespoons butter, room temperature
* 12 anchovy fillets
* 6 large garlic cloves, crushed and minced
* fresh vegetables, cut into bite-size pieces
* 1 large loaf crusty Italian or French bread, cut into 2" slices
Blend olive oil, butter, anchovies and garlic in food processor until smooth. Transfer oil mixture to heavy saucepan. Cook over low heat for about 15 minutes, stirring, occasionally. Season with salt and pepper.
Pour sauce into a small crockpot or fondue pot. Set fondue pot over burner to keep warm, or set crockpot on LOW setting. Serve with assorted vegetables and bread. Vegetable ideas: red bell pepper slices, broccoli and cauliflower flowerets, sugar snap peas, carrot sticks, green onions, zucchini sticks, etc..
Makes 6 Servings

I made this during the Olympics (because it is from the Torino area) and everybody raved about it.
I also served Gorgonzola, figs, prosciutto and a green salad.

Answer 3

Here are a few options I can recommend.

1. Quietly and unceremoniously spill them into the garbage disposal and thoroughly remove all evidence of said fillets.

2. Place fillets into a shot glass and well, you know..

3. Mash and combine with some Caesar salad dressing and...

4. Be grateful that these little fishes were able to make such an impression on you.

Cheers!

Answer 4

Maybe you could use the anchovies in place of the capers.

Caponata

3-4 lbs eggplant, peeled and cut into 1” cubes
4 stalks celery, sliced into ½” strips
Two onions, peeled and coarsely chopped
2 cloves garlic, peeled and finely chopped
3 ripe tomatoes chopped
I cup green olives, coarsely chopped
1 or 2 tablespoons capers
2 tablespoons sugar
12 fresh basil leaves, shredded, or 2 teaspoons dried basil
¼ cup red wine vinegar
1 teaspoon salt
Fresh ground pepper
Up to ½ cup olive oil

Peel eggplants, cut into cubes, place in colander or strainer in sink, and salt heavily. Let drain for at least one hour. Rinse carefully, and pat dry with paper towels.

Heat several tablespoons olive oil to the point of fragrance, and sauté onion, garlic and celery until soft. Remove from heat and set aside. Add several tablespoons more olive oil to pan, and cook eggplant, turning frequently, until lightly browned on all sides. If necessary add more olive oil, as eggplant sticks easily. Return onion mixture to pan, add tomatoes, olives, capers, sugar, basil, and a good grinding of black pepper. Cook covered, over low heat, for about half an hour, stirring occasionally.

Serve at room temperature. Caponata may be used as a relish, a topping for pasta, or as a spread on bruschetta. If you make it ahead of time, flavors will have an opportunity to blend well. Refrigerate after cooking for up to three days and bring to room temperature before serving.

Answer 5

Hi, I have never met anyone that liked anchovies. If it were me I would just finish eating them or give them to someone else that likes them, if you can find someone. Happy New Year!!

Answer 6

Feed it to a cat.But find some cats in some other neighborhood because if you feed it to them right at your porch...They'll come back for more......Not a good idea....I did that once and they came back 3 A.M. in the middle of the night making these weird noises and knowing me..I thought it was a ghost.....

Answer 7

http://www.bettycrocker.com/SearchResults.aspx?searchText=anchovies

Answer 8

Be a nice boy and let the fishies swim home to their mommies.

Answer 9

Stuff them in some big old olives yum yum.

Answer 10

make a homemade pizza and put them as topping :) xj