What are anchovies good for?
Edward Bottone is a food and lifestyle journalist, a former chef and restaurateur, TV and radio presenter, and culinary educator.
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Anchovies, tiny saltwater fish related to sardines, have an intense, briny taste. They are most commonly available as canned fillets that have been salted and preserved in oil. Imported fillets packed in olive oil are the best, most commonly available choice for most recipes. Anchovies packed in salt are sold in Italian delicatessens; the bones need to be removed before the fish are used in recipes.
Anchovies are a great ingredient that can add a lot of flavor to many dishes. You can mix chopped anchovies with softened butter, lemon juice, and garlic to make a flavorful spread for bread, roasted vegetables, or grilled meats.
Anchovy is essential in classic dishes like Pasta Puttanesca, a classic Italian pasta dish made with anchovies, garlic, olives, capers, and tomatoes. The anchovies add a salty, savory flavor to the sauce. Anchovies are a key ingredient in Caesar Salad, giving it its signature umami flavor.
Entrecôte à la Mirabeau is a French dish named for the “the French Demosthenes,” Honoré-Gabriel Riqueti, comte de Mirabeau, (1749-1791). Although an aristocrat he was among the fomenters of the French Revolution, and defended the freedom of the press and participated in drafting the Déclaration des Droits de l’Homme et du citoyen. (Declaration of the Rights of Man and Citizen). The dish, named in his honor, is a well seasoned, grilled in butter rib-eye (Delmonico) steak, served with a garnish of criss-crossed strips of anchovy and a scattering of green olives, sometimes accompanied by a compound butter of anchovy, black pepper and shallots.
- Other dishes and ideas for enjoying anchovies are
- Tapenade is a French spread made with anchovies, olives, capers, and olive oil. It’s great as a dip for vegetables or crackers or as a topping for crostini.
- Anchovies are a popular pizza topping, especially when paired with other salty ingredients like olives or feta cheese.
- Bagna Cauda is an Italian dip is made with melted butter, olive oil, garlic, and anchovies. It’s traditionally served with raw vegetables for dipping.
- Niçoise Salad is a French salad made with tuna, olives, eggs, and anchovies. The anchovies add a salty contrast to the other ingredients.
- Anchovies can be used to flavor grilled fish, either by stuffing them into the fish before grilling or by using them as a seasoning for the marinade.
- Anchovies can add a salty, savory flavor to an egg frittata. Add them to the egg mixture along with other ingredients like cheese, vegetables, or herbs.
- Toss chopped anchovies with roasted vegetables like broccoli, cauliflower, or Brussels sprouts for a flavorful side dish.
