How to Eat an Anchovy
Anchovy boosts the flavor of many foods. Heighten the flavor of accompaniments by including a few anchovies.
anchovy (Photo credit: Charles Haynes)
What is an anchovy, you say? An anchovy is a tiny saltwater fish of the herring family. Anchovies are usually four to six inches in length. When fresh, the anchovy is a green color and later it turns a dark greenish blue, and then almost black. The anchovy’s large mouth stretches almost to the gills. Anchovies are similar to the sardine and are used in much the same way.
The anchovy is a versatile food. Use it as an appetizer, a seasoning, or as a garnish. Anchovies are an ideal ingredient in appetizers. The sharp, tangy flavor whets the appetite for food and drink courses that are to follow. Fillets are popular to use in hors d’oeuvres and antipastos.
Anchovy boosts the flavor of many foods. Heighten the flavor of accompaniments by including a few anchovies. The anchovy is often used as a seasoning in soups and sauces. A an ingredient in salads, the anchovy lends flavor, texture, and color.
As a garnish, tiny anchovy fillets lend an accent of color and flavor to stuffed eggs and other side dishes.
Why not try this tiny little fish, the anchovy, in this easy to make, Italian-style salad, that can be made ahead of time for parties.
Anchovy Salad Recipe
1 2-ounce can anchovy fillets, drained
2 large tomatoes, peeled and cut in thin wedges
2 medium green peppers, cut in narrow strips
12 pitted ripe olives
8 green onions, chopped
¼ cup olive or salad oil
2 tablespoons vinegar
Freshly ground black pepper
Separate the anchovy fillets into a bowl and add the tomatoes, the green pepper, the olives, and the green onions. Combine the oil and the vinegar and drizzle over the anchovy mixture. Sprinkle the salad with pepper. Refrigerate the salad for about an hour. At serving time spoon this mixture over the shredded lettuce.
Here is another simple and easy recipe using an anchovy paste as the main ingredient.
Anchovy Puff Recipe
½ cup butter or margarine
1 3-ounce package cream cheese
1 cup flour
Combine the butter and the cream cheese and then blend in the flour. Chill the dough mixture thoroughly. Roll the dough thin and cut the dough with a 2 inch cookie cutter. Spread with the anchovy paste and fold over. Seal the edges with a fork. Bake at 400 degrees for 10 minutes. These may be made ahead of time and frozen before baking.