Anchovies. The mere mention of the word can evoke strong reactions. Some recoil in disgust, remembering overly salty, fishy encounters. Others, however, instantly salivate, envisioning the umami-rich depth they bring to a dish. Love them or hate them, anchovies are a culinary powerhouse that, when used correctly, can elevate flavors in ways few other ingredients can. But what exactly do you eat with anchovies? The possibilities are far more varied and exciting than you might think.
Understanding the Anchovy: More Than Just Salty Fish
Before diving into specific pairings, it’s important to understand what makes anchovies so unique and why they work so well with certain foods. Anchovies, typically the European anchovy (Engraulis encrasicolus), are small, oily fish. They are usually preserved through salting, which concentrates their flavor and creates that distinctive salty, savory taste. This preservation process also develops glutamates, naturally occurring amino acids that contribute to umami, the fifth taste, often described as savory or meaty.
The key to using anchovies successfully is to balance their intense flavor. Think of them less as a main ingredient and more as a seasoning, a flavor enhancer that adds depth and complexity to other foods. This approach unlocks a world of culinary possibilities.
Anchovies and Vegetables: A Surprisingly Perfect Match
Vegetables and anchovies might seem like an odd couple, but their contrasting flavors create a delightful harmony. The saltiness and umami of the anchovies beautifully complement the sweetness and earthiness of many vegetables.
Anchovy and Garlic: The Foundation of Flavor
The combination of anchovies and garlic is a cornerstone of Mediterranean cuisine. The sharpness of garlic cuts through the richness of the anchovies, creating a balanced and intensely flavorful base for countless dishes.
One classic example is aglio e olio, a simple Italian pasta dish with garlic, olive oil, red pepper flakes, and often, anchovies. The anchovies melt into the hot oil, infusing it with their savory essence, which coats the pasta and creates a deeply satisfying meal. You can also use this anchovy-garlic oil as a dressing for roasted vegetables, a topping for grilled bread, or a flavorful addition to sauces.
Another excellent way to combine anchovies and garlic is to make bagna cauda, a warm dipping sauce from Piedmont, Italy. This sauce typically includes garlic, anchovies, olive oil, and sometimes butter or cream. It is served hot with an array of raw or cooked vegetables, such as bell peppers, carrots, celery, and fennel. The rich, savory sauce coats the vegetables, creating a truly decadent and flavorful experience.
Anchovies with Roasted Vegetables
Roasting vegetables naturally intensifies their sweetness, making them an ideal counterpart to the saltiness of anchovies. Toss roasted vegetables like broccoli, Brussels sprouts, cauliflower, or sweet potatoes with a dressing made with olive oil, lemon juice, and minced anchovies. The anchovies will add a salty, savory depth that elevates the roasted vegetables to a whole new level.
For example, roasted Brussels sprouts with anchovy breadcrumbs is a delicious and easy dish. Simply roast the Brussels sprouts with olive oil, salt, and pepper, then top them with breadcrumbs sautéed with garlic, anchovies, and red pepper flakes. The crispy breadcrumbs and salty anchovies add texture and flavor that complements the slightly bitter Brussels sprouts perfectly.
Anchovies in Salads: A Zesty Kick
Anchovies can add a surprising and delicious twist to salads. They work particularly well in salads with strong, assertive flavors, such as Caesar salad or salads with bitter greens like radicchio or endive.
Caesar salad, of course, is a classic example. Anchovies are a key ingredient in the traditional Caesar dressing, along with garlic, lemon juice, olive oil, Parmesan cheese, and Worcestershire sauce. The anchovies contribute a salty, umami richness that balances the other flavors and creates a truly unforgettable salad.
You can also use anchovies to make a vinaigrette for other salads. Simply whisk together olive oil, vinegar (such as red wine vinegar or balsamic vinegar), minced anchovies, garlic, and Dijon mustard. This vinaigrette is delicious on salads with bitter greens, roasted vegetables, or even grilled meats.
Anchovies and Dairy: A Creamy Contrast
The combination of anchovies and dairy might seem unexpected, but the creamy richness of dairy products can beautifully balance the saltiness of anchovies.
Anchovies and Butter: A Simple Indulgence
Anchovy butter is a simple yet incredibly flavorful condiment. Simply soften butter and mix it with finely minced anchovies and a squeeze of lemon juice. This anchovy butter can be used in countless ways: spread on crusty bread, melted over grilled fish or vegetables, or even stirred into pasta.
It is also fantastic melted over a steak. The richness of the butter complements the savory flavor of the steak, while the anchovies add a salty, umami depth that takes the steak to the next level.
Anchovies and Cheese: A Savory Pairing
Anchovies pair well with a variety of cheeses, from creamy ricotta to sharp Parmesan.
One classic example is anchovy and ricotta toast. Spread ricotta cheese on toasted bread and top with anchovy fillets, a drizzle of olive oil, and a sprinkle of black pepper. The creamy ricotta balances the saltiness of the anchovies, while the olive oil adds richness and the black pepper adds a touch of spice.
Anchovies are also delicious in pasta dishes with creamy cheese sauces. For example, you can add minced anchovies to a creamy Parmesan sauce or a rich Gorgonzola sauce. The anchovies will add a salty, savory depth that complements the creaminess of the cheese.
Anchovies with Eggs: A Breakfast Revelation
If you’re looking to add some serious flavor to your breakfast routine, consider adding anchovies to your eggs. The salty, savory flavor of the anchovies pairs perfectly with the richness of the eggs.
Anchovies in Scrambled Eggs: A Simple Upgrade
Adding minced anchovies to scrambled eggs is a simple way to elevate this breakfast staple. Simply whisk the anchovies into the eggs before cooking them, or sauté them in butter before adding the eggs to the pan.
You can also add other ingredients to your anchovy scrambled eggs, such as chopped tomatoes, onions, or peppers. This will create a more complex and flavorful dish.
Anchovies on Toast with Fried Eggs
Another delicious way to enjoy anchovies with eggs is to top toast with anchovy fillets and then add a fried egg on top. The runny yolk of the fried egg will coat the anchovies and toast, creating a rich and flavorful breakfast.
You can also add other toppings to your anchovy toast, such as avocado, tomatoes, or red pepper flakes. This will add even more flavor and texture to your breakfast.
Anchovies and Meat: Enhancing Savory Flavors
Anchovies are a fantastic way to enhance the savory flavors of meat dishes. They can be used as a marinade, a rub, or a finishing touch.
Anchovies in Sauces for Meat
Anchovies can be used to create incredibly flavorful sauces for meat dishes. They work particularly well in sauces for roasted or grilled meats.
One example is a salsa verde, a vibrant green sauce made with herbs, garlic, capers, anchovies, and olive oil. This sauce is delicious served with grilled steak, chicken, or fish. The acidity of the herbs and capers cuts through the richness of the meat, while the anchovies add a salty, umami depth.
Anchovies with Pizza: A Controversial Classic
Anchovies on pizza are a controversial topic. Some people love them, while others despise them. However, when used sparingly, anchovies can add a salty, savory depth that elevates pizza to a whole new level.
The key is to use high-quality anchovies and to not overdo it. A few anchovy fillets scattered across the pizza will add just the right amount of saltiness and umami. They pair particularly well with other salty ingredients, such as olives and capers.
Anchovies and Bread: Simple and Satisfying
Anchovies and bread are a classic combination. The salty, savory flavor of the anchovies complements the simple flavors of the bread.
Anchovies on Toast
Toasted bread with anchovies is a simple yet satisfying snack or appetizer. Simply toast slices of bread and top them with anchovy fillets and a drizzle of olive oil.
You can also add other toppings to your anchovy toast, such as chopped tomatoes, garlic, or parsley. This will add even more flavor and texture to your snack.
Anchovy Tapenade
Anchovy tapenade is a spread made with olives, capers, anchovies, garlic, and olive oil. It is delicious spread on bread, crackers, or vegetables.
Anchovy tapenade is also a great addition to sandwiches or wraps. It adds a salty, savory flavor that complements other ingredients, such as cheese, tomatoes, and lettuce.
Tips for Working with Anchovies
- Choose high-quality anchovies: Look for anchovies that are packed in olive oil and have a firm texture and a bright, silvery color. Avoid anchovies that are mushy or have a strong, fishy odor.
- Rinse the anchovies (optional): If you prefer a less salty flavor, you can rinse the anchovies under cold water before using them. However, keep in mind that rinsing will also remove some of their flavor.
- Store anchovies properly: Once opened, store anchovies in the refrigerator in an airtight container covered in olive oil. They will keep for several weeks.
- Use anchovy paste as a substitute: If you don’t have anchovy fillets on hand, you can use anchovy paste as a substitute. Anchovy paste is a concentrated form of anchovies that can be used to add a salty, umami flavor to dishes.
- Start small: When using anchovies for the first time, start with a small amount and add more to taste. It’s always easier to add more anchovies than to take them away.
- Embrace the umami: Remember that anchovies are more than just salty. They are a source of umami, the fifth taste, which adds depth and complexity to dishes.
By understanding the flavor profile of anchovies and experimenting with different pairings, you can unlock their full culinary potential and discover a world of delicious possibilities. Don’t be afraid to try new things and find your own favorite ways to enjoy these salty delights. They might just become your new secret weapon in the kitchen.
What are some classic pairings for anchovies?
Anchovies are incredibly versatile and pair well with a range of flavors. Some classic pairings include tomatoes, olives, garlic, and lemon. These Mediterranean flavors complement the saltiness of the anchovies beautifully, creating a balanced and delicious taste experience. Consider using them in salads, on pizzas, or as a component in a tapenade for a burst of flavor.
Another excellent classic pairing involves incorporating anchovies into pasta dishes. Combining them with olive oil, garlic, chili flakes, and perhaps some capers or breadcrumbs creates a simple yet satisfying meal. The anchovies melt into the sauce, adding depth and umami without being overwhelmingly fishy. They also work wonderfully with vegetables like broccoli rabe or spinach.
Can I use anchovies in vegetarian dishes?
Yes, anchovies can be used in vegetarian dishes to add a savory, umami-rich depth of flavor. While technically a fish, their strong flavor profile can act similarly to meat, providing a satisfying complexity that enhances the overall taste of the dish. Think of it as using a concentrated source of salt and savoriness.
Consider using anchovies sparingly in vegetarian pasta sauces, vegetable gratins, or even in dressings for salads. They add a nuance that can elevate these dishes from good to exceptional. Just remember to adjust the salt level in the recipe, as the anchovies will contribute significantly to the overall saltiness.
What types of cheeses pair well with anchovies?
Anchovies work surprisingly well with various cheeses, offering a delightful contrast between salty and creamy. Soft, fresh cheeses like mozzarella, burrata, or ricotta provide a cool and mild base that balances the intensity of the anchovies. The creamy texture and mild flavor of the cheese allow the anchovies to shine without being overwhelming.
Sharp and tangy cheeses like pecorino romano or aged parmesan also pair nicely with anchovies. The strong flavors of these cheeses stand up to the saltiness of the anchovies, creating a complex and satisfying combination. Crumble the cheese over a dish with anchovies, or layer them together on a crusty piece of bread for a flavorful appetizer.
How do anchovies enhance simple salads?
Anchovies transform simple salads by adding a powerful burst of umami and saltiness. Their intense flavor can elevate otherwise bland greens and vegetables, creating a more dynamic and interesting dish. Think of them as a natural flavor enhancer that can awaken the taste buds and add depth to your salad.
Consider using anchovies as a key ingredient in a classic Caesar salad dressing, or simply adding a few fillets to a green salad with tomatoes, cucumbers, and a vinaigrette. The saltiness of the anchovies will complement the acidity of the dressing and the freshness of the vegetables, resulting in a well-balanced and flavorful salad.
What are some less common but delicious anchovy pairings?
Beyond the classic pairings, anchovies can be surprisingly delicious with unexpected ingredients. One excellent example is fruit. The saltiness of the anchovies can be incredibly appealing when contrasted with the sweetness of fruits like melon, figs, or peaches. This combination creates a unique sweet and savory flavor profile that is both intriguing and delicious.
Another unexpected but rewarding pairing is anchovies with chocolate. Yes, the saltiness of the anchovies can enhance the richness and complexity of dark chocolate. Consider adding a small piece of anchovy to a bite of dark chocolate for a surprising and sophisticated flavor experience. The combination might sound odd, but it’s worth trying for adventurous palates.
How can I minimize the “fishy” taste of anchovies?
The “fishy” taste of anchovies can be minimized by using high-quality anchovies packed in olive oil. These tend to have a milder and more nuanced flavor than those packed in salt. Also, rinsing the anchovies briefly under cold water before use can help to remove some of the excess salt and reduce the intensity of their flavor.
Another technique is to cook the anchovies. When heated, anchovies tend to melt into sauces and dishes, imparting a savory umami flavor without being overtly fishy. Sautéing them in olive oil with garlic and other aromatics will mellow their flavor and create a delicious base for pasta sauces, stews, or other dishes.
What are some creative ways to use anchovy paste?
Anchovy paste offers a convenient and versatile way to add umami to a variety of dishes. It can be stirred into sauces, dressings, and dips to provide a subtle but noticeable depth of flavor. Consider using it in marinades for meats and vegetables, or adding a small amount to enhance the flavor of soups and stews.
Anchovy paste can also be used to create flavorful spreads and condiments. Mix it with butter or mayonnaise to create a delicious anchovy butter or aioli. These can be used on sandwiches, toast, or as a dipping sauce for vegetables. A little bit of anchovy paste goes a long way, so start with a small amount and adjust to taste.