You can freeze them, if you're not using them right away. I've looked for anchovies in the can but I can only find sardines. So I use the paste when I make Pasta Puttanesca. I should use it more often, but I don't know what to use it in.

I may just freeze them. Don't want them to go to waste. I bought an Italian Brand, but Cooking Illustrated recommends

They make great bait! :D

Hahaha! If only we had an ocean!

I make lots of home made pizza, so I use lots of anchovies. I find five packs of Crown Prince
brand tins at COSTCO. I have also begun making salad dressing at home
and started following lindac's basic vinaigrette recipe below, with
anchovies rather than paste.

From a post by lindac

I make a basic vinaigrette....1/3 cup olive oil,

1/4 cup white wine vinegar (I actually like rice wine vinegar better)

2 T mayonnaise
2 tsps. white sugar
1 heaping tsp dry oregano leaves
1 tsp crushed fresh garlic
2 T or more grated parmesan cheese, fresh is best
1/2 tsp anchovy paste
Whisk until well mixed....no salt needed with the anchovies and the cheese, but
I like pepper on my salad after it's dressed.

Anchovy and spinach pizza...... yum!

No leftover "little fishies" here! After I use them in pasta sauce, or in Caesar salad dressing, or add them to chilled *individual* salad consisting of a sliced round of tomato with thinly sliced onion round on top of the tomato, with an anchovy fillet and a sprig of fresh Italian parsley topping that off, then a drizzle with basic Italian salad dressing, anything left over gets eaten as is!

Smiles,

Sooz

I like them in Konigsberger Klopse, a kind of meatballs in gravy. There are anchovies both in the meatball mixture and in the gravy. They don't taste fishy, just yummy :-)

Suzi, when I was a kid, my father took me fishing with him occasionally. I'd try my hardest to catch the anchovies in the bait tank. I'd try to corner them, and all. My hands were too small to really grab them though, and occasionally one of the deck hands would just get one of the liveliest for me and put it on my hook. :) Cod like eating anchovies. :)

Personally I'd have some antipasto every other night until they were gone!

Me, too. Once when I was in Paris I had salade niçoise made with fresh anchovies instead of tuna. That remains one of the more memorable meals of my life.

If you like roast lamb, spike the meat with garlic, rosemary and anchovy filets. This works well with roast pork too. Add white wine to the pan. Yum.

Love anchovies, in Caesar salad dressing, on the salad itself, in pasta sauces, on pizza (after the pizza is cooked, not baked in), right out of the tin and into my mouth.

Don't love it, don't like it, don't tolerate it

I learned to like anchovies on pizza after following the pizza recipe in the Time/Life Foods of the World series.Never had the fresh kind. Not so easy to find here.

Something I used to make, but haven't thought of in years, was a saute of sweet peppers, onions, garlic, fennel & thinly sliced carrots w/ a tin of anchovies in their oil, chopped, added @ the end and allowed to melt down, then served over pasta w/ grated parmesan or romano cheese. The sodium level might be too much for me now, but I recall it was soooo yummy...

It's funny. I love anchovies, but not on pizza. Not ever. I guess I just prefer them cold.

ETA No, I take that back, since I do like them in pasta dishes.

Anchovies, crackers, sliced onions and a splash of lemon juice! Delicious snack. I never have spare anchovies. They are usually eaten after using them to make something. There is usually a bottle in the fridge.

These are all good ideas! I'm loving that I posted this thread! Very helpful. Today, for lunch, I had a simple sandwich of anchovies and bread. Could have put lemon and onions on it, but didn't think of that. Still delish!

Smash a few up and add to beef stew when cooking, it deepens the flavors considerably and does not impart a fishy taste. For a pasta dish, we saute a few in olive oil (they disintegrate) with capers and garlic, add some bread crumbs and toss with spaghetti, its delicious.

Our favourite "date night " pasta ......great on it's own or as a side with veal or chicken parm.

Pasta Puttanesca

1 pound spaghetti -- linguine or other

-thin pasta

2 Cans best grade Italian plum

-tomatoes

1/4 cup best quality olive oil

1 teaspoon oregano

1/8 teaspoon red pepper flakes (or to

-taste)

1/2 cup black olives -- Sliced

1/4 cup capers -- drained

4 garlic cloves -- minced

8 anchovy fillets -- 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

Anchovy butter, made like a compound butter with a bit of parsley is nice melting on a steak. When I worked in an Italian restaurant my favorite lunch was a sandwich of just baked bread, fontina cheese, tomato, romaine, and anchovy.

Ooohhhhh! Anchovy Butter! That will be one of the main things I make! How much anchovy to a stick of butter?

I'm sorry, but it's been so long I can't recall. One source I just looked at says 8-10 filets per lb of butter that might be a little light on flavor. Taste and maybe add a bit more.(my notebook from that time of my cooking life has disintigrated)

This is from Epicurious.

Anchovy Butter

In a medium bowl,
combine 1/2 cup softened unsalted butter, 4 minced garlic cloves, 8 anchovies
packed in oil, drained and minced, 1/2 teaspoon hot paprika, 1/2 teaspoon fresh
lemon juice, and kosher salt to taste. Mix with a fork until smooth and spread
on steak.