Five tins of Anchovies.?

Question

My Mum gave me 5 tins of anchovies what do I do with them? I don't want to waste them.

Answer 1

I love anchovies....You can use them on pizza. Take a tiny slice with cheese and crackers.

Here is a great recipe including the anchovies.
Ingredients
Amount Ingredient Preparation
1/2 kg pasta shells, jumbo cooked, drained
6 tablespoons butter
6 cloves garlic peeled and minced, with salt to taste
6 tablespoons flour, all-purpose
2 cups milk
1 cup heavy whipping cream
1/2 cup parsley leaves finely chopped
500 grams ricotta cheese
250 grams cottage cheese
1/4 cup parmesan, parmigiano-reggiano cheese, grated grated
6 each prosciutto
3 tablespoons parsley leaves chopped
3 tablespoons basil fresh,
2 each egg yolks beaten
1 x salt and black pepper to taste
6 each anchovy fillets

Directions
Melt the butter in a heavy-bottomed saucepan over low heat.
Add the garlic and saute until it just starts to turn golden brown.
Remove from the heat and when the butter has stopped
bubbling add the flour.

Return to the heat and cook, stirring constantly for two minutes.
Do not let the flour color!
Remove from the heat and add the milk and cream all at once.Immediately beat vigorously with a whip until smooth.

Put the pan over medium heat, add the parsley and anchovies. Cook, stirring constantly until the sauce has the consistancy of heavy cream.

Remove from the heat. Add salt and pepper to taste, reserve uncovered. In a large bowl, combine the ricotta, cottage cheese, parmesan, parsley basil, prosciutto and egg yolks.
Add salt and pepper to taste, and mix well.
Stuff each shell with some of the cheese mixture.
Using your fingers, press the long side of each shell lightly
together so that the shape of the shell is as it was before
boiling.
Wipe any excess of filling.
Put about two cup of the sauce in the bottom of a baking dish
big enough to hold all the 24 shells in one layer.
Place the stuff shells in the dish, pour the remaining sauce
over.
Bake in a preheated oven at 375 F for 15 minutes.
Serve at once.

Answer 2

Pasta Puttanesca

2 Tbsp. extra-virgin olive oil
4 to 6 cloves garlic, chopped
1 tin flat anchovy fillets, drained
½ tsp crushed red pepper flakes
20 oil-cured black olives, pitted and coarsely chopped
3 Tbsp. capers
1 (32-oz) can crushed tomatoes
1 (14.5-oz) can diced tomatoes, drained
A few grinds black pepper
1/4 cup flat leaf parsley, chopped
1 pound spaghetti, cooked to al dente
Crusty bread, for mopping
Grated Parmigiano Reggiano or Romano, for garnish

Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.

Toss sauce with cooked pasta. Pass bread and cheese at the table. Serve w/ salad of baby greens, simple dressed.

--Rachael Ray

Answer 3

excellent source of omega 3 fatty acids... calcium also..
I love anchovies just out of the can on some crackers, with maybe a piece of cucumber or something... mmmm!...

Answer 4

make caesar salad, grind into paste and add to soft butter with chopped parsley and garlic and spread on thick slice of sourdough bread and toast, use same butter in linguini and clams for extra flavor, send 'em to me, i eat them out of the can.

Answer 5

fead them to sea lions