On Anchovies aside from smothering my Pizza with em what else are they commonly used for?

Answer 1

I see them a lot in Caesar salads

Answer 2

My favorite way to use anchovies, and I will eat them straight out of the can, is in an appetizer called Bagna Cauda. It translates to hot bath.
Take your favorite veggies that you use for dipping, I like cauliflower, broccoli, red peppers, fingerling potatoes (cooked and cooled to room temp), asparagus, artichokes, whatever you like it's all up to your tastes, and a nice loaf of crusty Italian bread. Dip the veggies in the prepared sauce, let the excess drip on the bread and when the bread is good and soaked eat the bread. If I had a last meal this would be it.

For the Bagna Cauda:

1 cup extra-virgin olive oil
5 tablespoons minced garlic
1 stick unsalted butter, cut into pieces
8 to 10 anchovy fillets, chopped
1/2 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 pinches cayenne pepper

In a saucepan, heat 1/4 cup of the oil over medium heat. Add the garlic and cook, stirring, until fragrant and soft, about 1 minute. Add the remaining 3/4 cup oil and the butter and cook gently, stirring, to melt the butter. Add anchovies, lower the heat to low, and cook, stirring, until the anchovies dissolve, 5 to 10 minutes. Remove from the heat and stir in the lemon juice. Adjust the seasoning to taste with salt, pepper, and cayenne

Answer 3

(Anchovies)




(Ingredients):

1 egg (beaten)
¼ cup brown sugar
2 teaspoons salt
5 chopped chili pepper
½ cup cornstarch
¼ kilo anchovies
cooking oil
(Cooking Procedure):
1. In a bowl, mix the egg, sugar, salt and chili pepper. Add the cornstarch.

2. Add the anchovies to the mixture in the bowl.

3. Mix well until all the anchovies are coated with the batter.

4. Heat cooking oil in a pan. Fry the anchovies until crispy and golden brown.


And for SAuce
1/2 cup slivered almonds, toasted
3 large garlic cloves, coarsely chopped
2 plum tomatoes, quartered
2 tablespoons red wine vinegar
1 tablespoons red pepper flakes
1 teaspoon salt
1/4 cup fresh parsley, chopped
1/4 cup olive oil
Make sauce: In food processor, finely grind almonds. Add garlic, tomatoes, vinegar, pepper flakes, and salt, and purée until paste forms, scraping down sides occasionally. Add parsley and with motor running, slowly add oil.

Answer 4

Caesar salad dressing
Anchoiade (a spread for toast, crackers or bread)
Pissaladieres (a french version of a pizza covered in anchovies)

Answer 5

Romaine with Garlic Lemon Anchovy Dressing

INGREDIENTS
1 clove garlic, minced
2 anchovy fillets, rinsed and patted dry
2 teaspoons fresh lemon juice
1/4 cup extra virgin olive oil
1 head romaine lettuce
1/4 pound Parmesan cheese
salt and pepper to taste
DIRECTIONS
Separate romaine leaves. Cut crosswise into 1/2-inch-wide pieces, wash well, and spin dry.
With a vegetable peeler, shave 1/3 cup parmesan curls.
In a blender puree garlic and anchovies with lemon juice. With motor running add oil in a stream until dressing is emulsified. Season with salt and pepper.
In a bowl toss romaine with dressing, 1/4 cup parmesan curls, and salt and pepper to taste. Divide salad between 2 plates and sprinkle with remaining parmesan curls.

Answer 6

Ceasar salad dressing. I didnt know this until I had to make it once for a dinner. We used "Anchovie Paste". Yep, its exactly that. It is smashed up anchovies and other misc things... It comes in a toothpaste looking tube.

Answer 7

as mentioned Caesary Salad, Caesar salad dressing. Anchovy paste is commonly used in many salad dressings, and is also included in the ingredients of items like worschestire sauce.

My grandfather loves to eat them on crackers. I dont mind the taste of them..but dont like the 'feel' of their 'whiskers'

Answer 8

Anchovies are also used in making worchestershire sauce.

Answer 9

On bagels with cream cheese. In Caesar salads.

Answer 10

chopping up very fine, and mixing into food for a earthy(not fishy) flavor. Take two or three mince thm very well and mix into a tomato (pasta) suace Yum!