Have you eaten anchovies? Are they good right out of the tin...?

Question

or do you have a good recipe you like them in? If so, include recipe.

Answer 1

I don't really care for them out of the can or on pizza, but I do love them! I really like them mashed well in melted butter, spread on a small crusty piece of bread, like crostini. They are also great in a Green Goddess or a Caesar Dressing. Here's a favorite recipe...

Halibut with Lemon, Anchovies, Capers and Rosemary

Ingredients

1 handful fresh rosemary, leaves picked
6 Tbsp extra-virgin olive oil
4 (7ounces each) halibut steaks
Sea salt and freshly ground black pepper
2 large lemons, finely sliced
1 large handful capers, soaked
8 good sized anchovy fillets

Instructions

Preheat the oven to 400. Bruise your rosemary in a mortar and pestle to bring out the flavor. Add 6 Tbsp of extra virgin olive oil and scrunch together.

Pat half of this flavored oil all over the fish, season well and put into a casserole dish. Lay four or five thin slices of lemon over each steak. Sprinkle over your capers and drape over your anchovies. Drizzle with the remaining oil and bake in the preheated oven for around 15 minutes off the bone or 25 minutes on the bone.

Remove from the oven and allow to rest, just like a steak, for 5 minutes. Sometimes I like to squeeze a little extra lemon juice over the fish so it can mix with the white creamy cooking juice and olive oil, making an amazing natural sauce. Great served with any steamed greens or a good crispy salad.

4 servings

There are many recipes here:

http://www.bassonhook.com/fishforfood/anchovyrecipes.html

Hope you find some that you like!

I'm cooking with anchovies tonight and thought of you. I'll tell you what I'm doing. I am using like 4 or 5 heads of garlic. Yup, the entire bulb. I am slow roasting a pork roast with, all the garlic (tap each one with your knife to break it a little), (we're going to caramelize it), olive oil, rosemary and anchovies. Put it all in a baking dish, cover and bake at about 300 until it's done. I like to cook at 300 because it will slowly caramelize the garlic, that way it wont burn. Nothing worse than burnt garlic. You're going to want to baste the pork with the oil throughout baking because the oil will be infused with all the garlic, anchovy and rosemary..........yum! The pork is done when it is fork tender. Then take the garlic, oil, anchovy etc and use it as a spread on some bread with dinner. You can either put it in the food processor or blender really quick or just use it as is. The garlic is also good to eat all by itself. Very chewy and kind of sweet.

This recipe is also great with chicken or beef, even fish. Whatever kind of meat you want! I'm serving it with a vege. Can't decide if I want sweet & sour cabbage or asparagus...hey, maybe both! Never too many veges!

And one more great spread for bread.

Anchovy
Pine nuts
garlic

Mix in food processor and spread on some good bread. You could brush bread with olive oil and broil, then rub with garlic before you put topping on. You could even make it a bruschetta with the spread, then put on that some coarse salt, bright red tomato & basil.

Answer 2

Tin Of Anchovies

Answer 3

I love anchovies! In a salad,pizza,spaghetti and yes I do eat right out of the can.

Answer 4

I enjoy them, but they are an acquired taste. They are extremely fishy and salty but if you enjoy them on pizza or a good green godess dressing then they should suit you just fine. I layer them in homemade baked macaroni and cheese made with sharp white cheddar and it comes out really good.

Answer 5

yes, but I have to aquire a taste for them, I usually put them on a salad with house dressing. or sometimes eat them out of the can. they even put them on pizza. but I have not tried that yet.