In a weak moment, I bought a tube of anchovie paste. Any ideas for it?!

Whoops, meant "anchovy" - in case anyone does a search for them as an ingredient in the future!!

 
I add a dab to pasta sauces like puttanesca to give it some depth or "umami" ...

Just learned this word... according to wikipedia, Umami is a Japanese word meaning "savory" or "meaty" and thus applies to the sensation of savoriness.

I also like adding a dab to vinaigrettes.

 
Dawn, it's all I use now and don't make excuses. It's just so easy. It's always in my

puttanesca, whether with chicken or a version with pasta. And always Caesars.

I do my Caesar dressing in a little guy that goes ontop of my blender now. If I have additional reasons to use whole anchovies at the time, that makes it so easy in the whirlygig thing. It's also a lot cheaper as I was always throwing out entire cans, but for 2 little fish.

 
REC: Spinach & Clam Soup

I've made this often for guests. Never had anyone not love it.


Spinach and Clam Soup

6-8 Servings

½ med. onion, diced
4 strips bacon, diced
4 anchovy fillets, minced
1 garlic clove, minced

½ c. butter
2 T. flour
1 qt. chicken broth
1 - 10 /12 oz. pkg. frozen spinach, thawed & squeezed dry
2 - 6 ½ oz. cans baby clams, drained
½ pt. whipping cream
salt and pepper
Pernod (optional but a perfect addition)

Sauté lightly: onion, bacon, anchovies & garlic in skillet on med-high. Remove from heat.

Melt butter in large saucepan over med-high heat. Add flour sitting constantly 2-3 minutes. Slowly stir in stock and bring to a boil. Add onion/bacon mixture, spinach and clams and bring to a boil once again, stirring occasionally. Pour in cream and bring to a boil again. Add s&p to taste. Divide among bowls and add a dash of Pernod to each.

I use the anchovy paste if it's just for the 2 of us.

 
I always have anchovy paste on hand, Dawn

I use it like the others do- to add depth to many different things- even pizza sauce, tuna dishes, I put a dab of it in marinades for meats and fish, things like that.

 
Look at KarenNoCA's recipe for stuffed peppers at post 3785 >>>

it has anchovy filets in them, but I think you can very well substitute it with anchovy paste as they are supposed to being mashed.

I also use anchovy paste in home made tomato sauce sometimes. I think it gives the sauce a fuller taste, but since many of my boy friend doesn't like anchovies much, I don't use it when I make a basic tomato sauce.

 
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