Wow that is a lot of anchovies in a can, I've never seen that. I buy them in a jar and they keep forever in the fridge. Maybe you could transfer them to a jar? I don't know about freezing but my guy tells me no.

Here is a recipe we love to help you deal with some of them. Actually on the menu tonight along with turkey cutlet Parmesan.

Pasta Puttanesca

1 Lb spaghetti , linguine or other thin pasta
2 Cans best grade Italian plum tomatoes
1/4 Cup best quality olive oil
1 Tsp oregano
1/8 Tsp red pepper flakes (or to taste)
H/2 Cup black olives Sliced
1/4 Cup capers drained
4 garlic clove minced
8 anchovy fillet chopped coarsely (or less)
1/2 Cup Italian parsley chopped

Drain the tomatoes and cut in half. Combine the tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a boil and add all remaining ingredients except pasta, stirring as you add. Reduce heat and simmer until the sauce has reached a consistency you like.
Meanwhile bring 4 quarts salted water to the boil. Cook pasta until tender but still firm. Drain and toss with sauce. Serve immediately with fresh grated parmesan.

Excellent suggestion, chase. I would be satisfied with just a good portion of the pasta. I wouldn't need the turkey, although I'm sure that will be good too.

The diana55 household will work up a mighty thirst before those anchovies are gone.

Jim

Transfer them to a jar and store themin the fridge but you can also freeze them in the oil without ill effects. I keep a can in the freezer to make it easier to open. Once the oil is solid, pulling the little ring won't leave an oily counter top.

I see lots of anchovy pizzas in the future. I love the salty fishy taste of them and will even put them on toast for a snack.

Chase.....I bought them in a little Italian shop. They were only $8.99 for the can. They are packed in Olive oil already. I'm going to try and freeze half, and the other half, I will just leave in the fridge. Thanks !!! Diana55 P.S...I have only had them in Caesar salad dressing but, I must try them on a pizza.

I freeze them in packets of three or four, depending on their size. I only use them in one thing, Green Goddess dressing. Of course, I start with a smaller can!

Hey, so I'm not the only person in the world who likes anchovy pizza! That's great! You can use a lot that way. I do have to say, however, that buying a large size can because it was "only $8.99" reminds me of a joke about a guy who was offered a deal on two elephants. He had no use for one, but when two were offered at a bargain price he said, "Now you're talking."

Wouldn't they (anchovies, not elephants) be good as a garnish on deviled eggs? It wouldn't reduce the glut you have by much, but it sounds tasty to me.

Jim

How about olive tapenade? We could eat it by the spoonful around here. I made this recipe from The Balthazar Cookbook about a week ago. The orange zest adds a beautiful perfume. It makes a cup and a half, but you could easily double the recipe and use up eight whole anchovies!

1/2 pound black olives, pitted, drained of their liquid
4 anchovy fillets
2 tablespoons capers, drained
1 garlic clove, peeled
1/8 teaspoon cayenne pepper
1/4 teaspoon grated orange zest
8 sprigs of thyme, leaves only
4 tablespoons olive oil

Place all the ingredients except the olive oil in the work bowl of a food processor. Pulse to blend. Add the oil and pulse a few more times to form a cohesive but still-coarse paste.

Canarybird has a recipe for German meatballs in a caper sauce that uses a fair number of anchovies. The weird thing is, DH and I don't even taste the anchovies!

Anchovy and mushroom pizza. Heaven.

Colleen I was just thinking about that recipe, and it's true that you don't taste the anchovies at all. They just heighten the flavour. Here it is:

Here is a German dish which originated in Königsberg, former capital of eastern Prussia, now part of Russia and called Kaliningrad. Having a pleasant, mild flavour, these meatballs are also a low calorie dish as they are cooked in water. They're well known in most German households and are often a family favourite.

Ingredients:

1/2 lb finely ground veal (225 grams)
1/2 lb finely ground lean pork (225 grams)
1 large onion - peeled and finely chopped
8

1. Sauté onion gently until golden and put aside.
2. Mix the two ground meats with 8 of the chopped anchovies, 2 TBS chopped capers, beaten egg and the soaked bread which has been squeezed dry. Then mix in the cooled fried onion and some salt and pepper.
3. In a wide saucepan put 3 3/4 cups of water and add some salt, the lemon juice, bay leaves and cloves. Bring to the boil.
4. Meanwhile form large meatballs with hands and place on a plate - about 14 meatballs. If water boils, turn off until all meatballs are formed.
5.

Note: They turned out very well. My lemon was VERY juice and I used all the juice which was a bit too much. Go easy on the lemon juice if it is a large lemon.

SharonCb

I love Königsberger Klöpse. I will have to try your recipe, Sharon. I like them with rice.
Lisa

When DD was a teenager, she would specify that her pizza not ride in the same delivery vehicle as my double anchovy pizza, she hated anchovies that much!

Bagna Cauda
A tasty dip for raw vegetables. Perfect for a simple dinner party or for a large gathering at a cocktail party. Bagna cauda literally means "hot sauce". It comes from the Piedmont region and the dip is best kept warm over a small food warmer or spirit flame in a flameproof bowl or dish.

Traditionally, vegetables such as artichoke bottoms and/or hearts, radishes, cauliflower, fennel, spring onions, cucumbers, yellow, red, and green bell peppers, mushrooms, celery, carrots, and cooked asparagus are cut into strips.

This versatile sauce can also be used to dress fried filet of sole, baked halibut and so on. Any leftover sauce can be used as a topping for cooked cauliflower or broccoli.
 1-cup extra virgin olive oil
 1/4 cup unsalted butter, melted
 3 cloves garlic, peeled and chopped very fine
 1 2-oz can anchovy fillets packed in oil, drained, chopped very fine
Prepare the vegetables that you choose to serve by slicing them thinly or in strips.

Melt the butter in a deep earthenware bowl or saucepan over very low heat, making sure butter does not bubble - just long enough to get butter hot.

As soon as the butter is melted add the olive oil and let it heat through.

Add the garlic and sauté for an instant or two, (if crushed will cook faster than chopped) Do not let the garlic color at all. Remove.

Add the anchovies, stirring and mashing them with a wooden spoon.

Simmer for 3 or 4 minutes over very low heat, stirring continuously.

Sauce is ready when smooth in texture.

Keep warm the sauce warm over a spirit flame or canned heat burner.

Hi Diana. This is good, too.

Linguine with Rach's Cupboard Red Clam Sauce

Rachael Ray
From Every Day with Rachael Ray
November-December 2005

Four Servings

Coarse salt
1 pound linguine
3 tablespoons extra-virgin olive oil (EVOO), 3 turns of the pan
One 2-ounce can flat anchovy fillets, drained
1/2 teaspoon crushed red pepper flakes (eyeball it in your palm)

1/4 teaspoon dried oregano leaves (a couple of pinches)
1 teaspoon dried thyme (one-third palmful)
6 garlic cloves, finely chopped
1 small onion, finely chopped
1/2 cup dry red wine (a couple of glugs)

Two 14-ounce cans whole baby clams in juice, 1 can drained
One 28-ounce can crushed tomatoes
Salt and freshly ground pepper
1/2 cup chopped flat-leaf parsley (2 handfuls)
Grated lemon zest, for garnish

1. Bring a large pot of salted water to a boil, then add the pasta and cook until al dente.
2. While the pasta cooks, prepare the sauce: Heat a large skillet over medium-low heat, add the EVOO (3 turns of the pan) and the anchovies and cook until the anchovies melt into the oil.
3. Add the crushed red pepper flakes, oregano, thyme and garlic and cook for 1 minute, then add the onion, raise the heat to medium and cook, stirring frequently, for 3 to 4 minutes, until the onion begins to soften. Add the wine and cook 1 minute, then stir in the clams with their juice plus the drained clams. Cook, stirring, for 1 minute to concentrate the flavors. Stir in the tomatoes and cook until heated through. Season with salt and pepper to taste (be sure to taste the sauce before seasoning it; there's so much salt in the anchovies and clams that you may not need to add any).
4. Drain the linguine, return it to the pot and add the sauce. Add half the parsley and toss. Adjust the salt and pepper and plate the pasta. Garnish it with the remaining parsley and a little lemon zest.

This thread made me laugh because of a distant memory.
In college I worked at a pizza place. We had "the" can of anchovies. (I think there were 20 or so per can.) On the rare times we got an order for an anchovy pizza, we'd flip a coin and loser had to nake the pizza, then we would go tell the manager it was time to order another can. We had this one guy who loved us because a pizza usually got only ten or so anchovies on it, but since we knew it would be forever before we got another order, we just put them all on his pie.

I still can't eat them on pizza, but I have since figured out that some dishes just aren't the same without them. Thank goodness for the tubes of the paste. :)

I find that people LOVE the dishes I prepare with anchovies, but if I tell them in advance there are anchovies in the dish, they either won't try it because "I hate anchovies" or they just can't make the leap to fully enjoying it because of the anchovies. And they won't eat the same dish next time, even if they enjoyed it, because they still think they hate anchovies!

I suggest you don't tell anyone about your secret ingredient and you'll have good results with any recipes you try. They really enhance everything you use them in. They don't taste fishy - well, maybe if you use too many of them. They melt into the sauce and are invisible.

That said, you have one heck of a lot of anchovies! Make the putanesca and the olive tapenade. They are both fairly quick and easy dishes bound to get raves when you serve them. And don't ever tell! I'm going to try the Bagna Cauda - sounds yummy!

Sherry

To Sherry's comment about the unknown ingredient-in my family, the salad with dinner usually had anchovies. Naturally when I got married I made the salad with anchovies. DH complained (one of the very few times he had ever complained, I might add) about the anchovies. I thought that was blasphemy! I started putting anchovy paste in the salad instead. After a few weeks he acknowledged that he knew I stopped putting anchovies in the salad but it was funny that he could still taste them. He is finally a convert.

Tuna Fettucini

1/2 cup mayo
1 cup whipping cream
2 tbspns lemon juice (I use more)
3 garlic cloves
1/2 can of anchovies (drained)

Large can of tuna packed in water
Fettucini
Parsley

Cook fettucini
Blend first five ingredients in blender. In serving dish, place drained tuna and break up with fork. Pour sauce over the tuna and mix. (I usually put the serving dish in my warming drawer on high until the pasta is ready.) Dump the cooked fettucini over the sauce and combine. Top with fresh parsley and shredded parmesan.

Oops - that should have said 1 can of anchovies drained. I wish we could edit our posts.

This thread got my mouth watering for some pasta puttanesca. I dug around in my cupboard and found a small tin of anchovies and some linguini and made a lovely batch, using some funky olives from the olive bar at my supermarket along with a good amount of EVOO, a dab of tomato sauce and some grated funky cheese. Man, those puttanas knew how to please a guy if this is any indication.

Jim