Enlighten me, please. When a recipe says anchovies, can I use sardines instead??

E

evan

Well-known member
The recipe does say anchovies, but I only have sardines in my cabinet and I really don't feel like going back to the grocery store.....

 
How many anchovies are called for, I wonder if the recipe might need more salt with the sardines??

I must search for it because it was really good, I had a vegetarian recipe for Caesar Dressing which had Kalamata olives instead of anchovies?
It was from one of the older Moosewood books
Also aren't the sardines are usually juicier?
Damn if I know?
Nan

 
I'm making Orecchiette with Broccoli Rabe

1 1/2 pound broccoli rabe, trimmed and coarsly chopped
1 pound orecchiette (pasta)
1/2 cup olive oil
5 cloves of garlic, chopped
5 anchovy filets, mashed
1 tsp red pepper flakes
1/2 cup toasted almonds
2 tsp salt
Shaved parmesan


In a large pot of boiling water, cook broccoli rabe for three minutes. With slotted spoon, remove from water. Drain well.

Return water to boil, add pasta and cook according to package directions. Reserve 1 cup of water when pasta is done.
Drain well.

In large skillet heat oil over medium heat and cook garlic until softened, about one minute. Stir in anchovies and pepper flakes.
Add broccoli rabe, pasta and reserved water. Cook until heated through and liquid have been reduced.

Stir in almonds. Season with salt. Garnish with parmesan.

Serves 8.

I think I need the anchovies....

 
hi Eva, I wouldn't use sardines with that recipe, totally different taste. the anchovies disolve in

the sauce and add depth of flavor. the sardines won't dissolve in the sauce and have stronger "fishy" taste.

now, if you think the stronger, fishy taste is something you might like, than why not experiment. you can make again when you have anchovie, it's a good recipe, I've made this and liked it.

 
I'm thinking, if you have them, the Kalamatas. They really rounded out the Caesar?

 
I agree, sardines just wouldn't work the way the anchovies would. A dash of soy sauce might work,

or olive paste. For future reference, a tube of anchovy paste is nice to have on hand for occasions like this. Unlike canned anchovy filets, it keeps well after being opened.

 
I like Joe's idea...if you go to the store, look for anchovy paste. In our store, it is in the

Italian specialty items, in a small yellow box. It has been great to have on hand for Caesar Salads, etc. I always hated throwing out the left over anchovies.

(Thanks again Joe, for previously recomending this!! I have found it very useful!!)

Eva, Your recipe sounds wonderful!!

Regards,
Barb

 
Yes, I agree. One of those great, only use once in a while ingredients, things

to have on hand. And as far as I can tell, 1/2 teaspoon = 2 anchovy fillets.

 
Thank your for your help! I went and bought anchovies (I didn't find anchovy paste but I know

I have seen it somewhere. I'll pick it up next time I lay my eyes on it!)

So, now what do I do with my box of sardines in olive oil? *LOL*

 
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