Explore the world of other-fish options. Seldom seen fresh outside the Mediterranean, anchovies are typically used to flavor all kinds of dishes. From tapenade to Caesar salad dressing to roasted whole anchovies, these easy seafood recipes call for tinned or fresh anchovies.See Popular Anchovies Recipes
Mullen's flatbread dough is especially tender thanks to lots of olive oil (to reduce the fat and make a chewier dough, omit the oil. Frozen pizza dough is a good time-saver.
Anchovies and cauliflower are a sublime pairing. If you think six filets are too much, trust me: You'll get a delicious suggestion of anchovy, not an overpowering punch. This is one of those dishes that improves greatly if allowed to sit for several hours before eating. Serve at room temperature or warm it gently on the stove or in the oven.
Try this as a topping for crostini or seared fish. The tapenade will keep in the refrigerator for about 1 week.
To keep fillets intact, chef Anita Lo of Annisa in New York City wraps them in briny grape leaves -- a tasty combination.
This garnet sauce is Chris Cosentino's take on the classic Piedmontese anchovy-and-olive-oil dip, enriched here with red wine. Italian for "hot bath," bagna cauda is served warm with crudites. This version, with both oil-packed and marinated anchovies, doubles as a terrific sauce for grilled meat.
Many Mediterranean cooks use clay pots to cook foods without added liquid. In Sicily, the method is called affogato and the pot is an earthenware tegame. In Paula Wolfert's adaptation of a specialty she enjoyed many years ago at the Ristorante Circolo Uliveto, in the Sicilian town of Trecastagni, she substitutes an easier-to-find cazuela for the tegame. She uses it to cook coarsely chopped broccoli rabe (ideally the young, leafy kind) with grated pecorino cheese, briny olives, and meaty anchovies, then folds the mixture into boiled pasta and bakes it.
Daniel Humm varies the ingredients for this lovely appetizer depending on what he finds at the farmers' market -- on good days, beautiful heirloom tomatoes. He tosses them with briny oil-and-vinegar-marinated white anchovies, also known by the Spanish name boquerones, which are available at the deli counter of many specialty-food stores.
The saltiness of your olives will determine how many anchovies you use. For best results, make the recipe in the following amount, making additional batches if you want larger quantities. It will keep for a few weeks in the refrigerator.
Tonnato sauce -- a smooth puree of olive oil-packed tuna, mayonnaise, capers, and anchovies -- is traditionally served in Piedmont with slices of roasted veal. Chef Andrew Feinberg spoons the sauce onto a plate then tops it with a layer of wood oven-roasted peppers.
"We always ate fresh tomatoes with basil, but I never thought to add pasta to them," says Fran Parisi about Grace Parisi's spaghettini with its tasty no-cook tomato sauce. The almonds and anchovies add a bit of Sicilian flavor.
Prosciutto can be salty, so taste it before you add the entire amount. I find that good-quality canned chickpeas work just fine in this recipe.
For Eataly's seafood dishes, Mario Batali enlisted the help of Dave Pasternack, chef-partner at his outstanding restaurant Esca. "This gives Dave another place to play with fish," Batali says. "Plus, I don't go to the Olympics without bringing my MVPs." Together they created this earthy salad with chopped cured anchovies in the dressing.
Pinzimonio is a supersimple Italian dish of raw vegetables served with seasoned olive oil for dipping. In his clever variation, Nate Appleman replaces the olive oil with tonnato, a creamy sauce made with tuna and lemon.
Try serving this saute tossed with ziti or spooned over steaming polenta.