i like those, u talking about the ones that are in brine i believe right? if so i like to eat them just as is but a nicoise salad is always nice, maybe try making a ceaser dressing. i have read in this italian book where they take two fillet with sage and throw them in flour or batter and fry. my sous chef said they were good. u can use in some pasta dishes maybe, puttanesca(sp?)
Anchovies are excellent in dressings and sauces. They add a rich, velvety, musk quality to whatever you use them in. I like to make a paste with them for intense flavor, and sometimes I leave them whole in a warm sauce. They tend to work best in acidic, piquant, and citrus sauces; though I'd keep them away from orange. Some cheeses are orgasmic with anchovies too.
my simplistic default formula with anchovy:
fish or light meat + capers + olives + wine + lemon + garlic + bell pepper + herb + anchovy = /img/vbsmilies/smilies/licklips.gif
Of course you can add a lot of other stuff in there if you desire, but with just that, it'll have a robust and full body to be sure. I like to add them to the sauce just a couple minutes or so before it is finished cooking, otherwise they get a little too overpowering, and can muddy up your flavors.
I've spent way too much time perfecting an onion crisp garnish that uses anchovies, but I'll leave it at that, as just another possibility, since I don't want to give away all of my secrets /img/vbsmilies/smilies/wink.gif
Yeah, I had white anchovies in mind when I was making my suggestions. If you want to make sure people know they're eating white anchovies, then just don't make them into a paste or anything like that. If they are whole, fillet them before putting them into a sauce or salad, or before serving them with cheese and good toast, etc. I like to munch on the heads if I have a bunch left over /img/vbsmilies/smilies/biggrin.gif I'm not sure about the ones you found, but typically boquerones are pretty heavy with vinegar, so keep that in mind if you add them to anything else.