Anchovys

Discussion in 'Food & Cooking' started by kokopuffs, Nov 19, 2013.

  1. kokopuffs

    kokopuffs

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    I recently observed a dish where an anchovy was "dissolved" in some sort of liquid in a frying pan.  Knowing that my inquiry is quite nebulous, give me some ideas as to what that was or what kind(s) of dishes were being prepared.
     
  2. french fries

    french fries

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    Sometimes I melt anchovies in olive oil to start a pasta sauce. 

    Spaghetti alla putanesca (jump to 01:00)

     
     
    Last edited: Nov 19, 2013
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  3. kokopuffs

    kokopuffs

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    !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!   8)
     
  4. mike9

    mike9

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    I love anchovies - I can buy the whole frozen fish certain times of the year.  They are great on the grill.  Otherwise I can open a can and just eat them.  Great on sandwiches and in salads too.
     
  5. teamfat

    teamfat

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    Yes, indeed, both tomato and cream based sauces.  I've mentioned before my wife hates anchovies, and has no idea how many she has eaten since she married me /img/vbsmilies/smilies/smile.gif

    mjb.
     
  6. kaiquekuisine

    kaiquekuisine

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    Some times for a kick , i puree them in the processor to make Salsa Verde. 

    That and when i make Sardela :p
     
  7. durangojo

    durangojo

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    Perhaps it was bagna cauda, the exquisitely simple sauce made by sautéing anchovies to the point of dissolving, in olive oil, butter, garlic and red pepper flakes. Fresh parsley at the end. it is served as a dipping sauce for vegetables but i adore it with warm crusty bread beyond the point of guilty pleasure.

    joey
     
    Last edited: Nov 20, 2013
  8. kaiquekuisine

    kaiquekuisine

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    I remember a pasta that required anchovies , garlic , onion , parsley and bread crubs <_<

    I think is was called Spaghetti con La Sarde <_<
     
  9. koukouvagia

    koukouvagia

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    I dissolve anchovies into salad dressing sometimes.  
     
  10. chefedb

    chefedb

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    Anchovy paste also will work
     
  11. ordo

    ordo

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    An Italian classic: anchovies and cauliflower pasta.

     
    Last edited: Nov 20, 2013
  12. chrisbelgium

    chrisbelgium

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    There is a very classic sauce using anchovys in french cuisine that's been served with beef like in a dish called "côte de boeuf sauce aux anchois", a bone-in rib eye steak.

    You have to see the anchovy more as a salty condiment, a bit like using fish sauce in Asian cuisine.

    Here's a recipe for a anchovy sauce to be used with beef;

    - Ingredients; 16 anchovies filets, 2 cloves of garlic, 2 tbsp red wine vinegar, 3 tbsp of water, 60 g butter (2-3 tbsp. worth), s&p

    - Preparation; peel the garlic, cut in half to remove the germ. Cut the anchovies in small chunks. Put a little oil in a sauce pan, press or grate the garlic above it. Add anchovies and let melt on a low fire for about a minute. Add vinegar and let evaporate, add the water and bring to a boil. Add the butter in chunks. Swirl the pan around over very low heat until all butter is incorporated and the sauce is emulsified. Sieve.

    Note; do buy anchovies in glass jars, they seem to be much less salty than canned ones!
     
    Last edited: Nov 20, 2013
  13. siduri

    siduri

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    There's a wonderful lamb stew which is in Ada Boni's Talismano della Felicita', one of the classic home books of cooking in italy, apparently.  There's an english translation of selected recipes, called the talisman cookbook which has this stew. 

    You brown the lamb chunks in oil with garlic, then sprinkle with flour and keep browning, pressing the flour into the pieces, then you add (i'm at work and don;t have the book with me) i believe water, some lemon peel and some anchovies, which you cook in the frying pan, scraping up the brown and letting the anchovies disintegrate.  It's wonderful.  If anyone's interested, i can get you the recipe.  I never make it because romans seem only to have baby lamb, not so great for stewing.  Maybe the garlic goes in later.  Not sure. 
     
  14. kokopuffs

    kokopuffs

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    Do they dissolve spontaneously??
     
  15. french fries

    french fries

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    I would love to have that recipe siduri. I'm interested! Thank you. 
     
  16. chrisbelgium

    chrisbelgium

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    I'm interested as well, sounds like a very interesting recipe! Also, a recipe from a cookbook called "Talismano della Felicita" cannot be ignored... love the title of the book!
     
  17. koukouvagia

    koukouvagia

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    Ha ha no, I put them in a mortar pestle along with a bit of garlic or salt.
     
  18. siduri

    siduri

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    Ok, FF and Chris, Lamb country style from Ada Boni Talismano della felicita, english translation

    1 1/2 lb lean lamb shoulder, boned and cut in large cubes

    2 tb olive oil

    1/4 cup butter

    6 anchovy filets chopped

    1 clove garlic chopped

    (1 tbsp fennel seeds) (I don;t use them)

    1/2 tsp grated lemon zest

    2 tbsp wine vinegar

    1 tsp salt

    1/2 tsp pepper

    1 tbsp flour

    1 cup stock or water

    brown meat slowly in large frying pan with butter and oil.  Mix togehter anchovies, garlic, (fennel seeds) lemon peel and vinegar.  when meat is well browned, pour off some of the fat and add salt and pepper.  pour anchovy mixture over the meat.  mix well and cool till vinegar almost all evaporated.  sprinkle flour over meat, blending in well, add stock or water.  Cook 1/2 hour longer, stirring occasionally. 

    It's quite easy and very good. 
     
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  19. french fries

    french fries

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    Sounds great, thank you siduri. I'll try it very soon. 
     
  20. koukouvagia

    koukouvagia

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    Me too, I'm going to try this!