Break Out of the Meal Rut - Cook With Anchovies

Anchovies, like catfish, are one of the most misunderstood fish in cooking.  So many people I know don't like the tiny salty little fish. I think it's time for some of these folks to break out of the meal rut and cook with anchovies.  Many people do not give certain foods a chance because of a bad experience with them.  They miss out on a great opportunity to try something different.

I think of some of the foods I rejected early on. If I had not given them another chance, I would not have the joy of enjoying some really exciting recipes. Anchovies were initially not on my list of favorite foods, either. The first time I tasted them, I couldn't stand them. They were too salty and fishy. Then, I tried them again. Now, I love anchovies with a passion and use them in all kinds of dishes.

At first, I only ate anchovies on pizza, then later, in Caesar salads. I'm glad I experimented with them. I never dreamed there were so many things you can do with anchovies. Now I try them in many recipes and they are a mainstay in my kitchen cabinet. When I see I am down to one tin, I make it a point to buy more.

Sometimes, I get fresh anchovies from my favorite Italian deli. They are packed in heavy salt and need to be rinsed well before using in recipes. They also have to be filleted and the bones removed. I also use canned anchovies for many of my dishes. You can find them either flat or rolled with capers. I used both interchangeably. And, I must say, I don't rinse or fillet the canned variety.
 

One of my favorite recipes is spinach pasta or linguini with anchovies, thinly sliced onion and garlic. Although, I love the salty and intense taste of the small fish. For this dish, I mash the anchovies in olive oil in a cast iron skillet and then sauté the garlic and onions till they are nice and soft. Often, I'll throw in some olives and capers, then add the cooked pasta and mix together. Sprinle with fresh ground pepper and parmesan. You won't need salt.

Anchovies go great in chicken salads, deviled eggs, and green beans and sometimes, I even sneak them into my mashed potatoes. They are delicious with vegetables and in stuffed peppers.  Also, with anchovies, you don't need a lot and they add great flavor to some otherwise bland dishes. When you mash and combine them well in your recipes, your guests won't be able to taste them.  It may challenge them, too, to break out of the meal rut and cook with anchovies.

One thing that surprised me was the day I looked at the label several years ago on my Worcestershire sauce and realized that anchovies are one of the ingredients.  Most people are unaware of that fact.