On a buttered toast point with a piece of very sharp cheddar, pickled jalapeño, and hot sauce of your choice.
You will have the greatest umami experience of your life!
There is a restaurant close to me that serves these and calls them king’s crisps.
novaraz
Sauted with onions and garlic as a base for a sauce
As part of a Caesar salad dressing
Or my favorite, on top of a slice of plain pizza
KidOcelot
With crackers, cheese, and some wine lol
Or in an omelette!
Scoobydoomed
FYI if you never had them before they are VERY salty so eat them one at a time and you probably don’t want to eat too many in one sitting, unless you don’t care about the high sodium content. They are also very good to add to sauces (like a ceasar salad dressing) and stews for extra umami.
OneEyedDevilDog
I recently tried them on a burger, it was delicious
hybridoctopus
I would put them on a salad.
Straight-Hearing9609
I fry a few eggs in a pan, overeasy, add fresh baby spinach on top with feta cheese crumbles and finely chopped anchovies to garnish. Enjoy!
stnky-fookn-dino-888
Fresh sourdough, thick slice of nice unsalted butter and a filet on top
Texas_Sam2002
I put them on salads and honestly just eat them on crackers sometimes. I need to start putting them on pizza as well, I always forget I have them. I love all the suggestions! Saving this post. 🙂
Perky214
Make a pintxo – a Spanish appetizer on a toothpick
Chinch of Spanish cheese, a green olive or large caper, folded anchovy – YUM!
Throw a few into your next batch of spaghetti sauce.
Motor_Head9575
On top of avocado toast!
Bonus points if you use (low sodium) everything bagel seasoning
burgerkingsr
I put then in miso soup. I also eat them whole or on toast.
UndisgestedCheeto
I use my mouth but if you decide to boof them, let us know how that goes.
Individual-Schemes
Think of this as a soft rule of thumb, the anchovy **fillets** are *mostly* for cooking, whereas **whole** anchovies are *mostly* for eating straight from the tin (find whole, white anchovies from Spain. You’ll thank me later).
For your fillets, try them in pasta sauces (ie. puttanesca), salad dressings (Caesar), and in-the-oven dishes (roasted veggies or pizza).
i just smashed a few of these up and put them in a pot of chili the other day
Dantaeus
It’s Italian msg so any pasta dish will have a flair no one can tell why. I like to use them with puttanesca
Large-Net-357
Leaning over kitchen sink . With a fork
AlbatrossThat5870
Straight out of the bottle or tin!
Or for normal people with some crusty bread with a smear of roasted garlic. They melt in some hot olive oil with tons of chopped garlic to make a fantastic pasta sauce (I make it at least once a week) or toss a few in a slice of pizza
PlattWaterIsYummy
Caesar Salad!
Monatomic
With penné, red sauce, sautéed onions, garlic, mushroom. Chopped basil and oregano too!
25 Comments
On a buttered toast point with a piece of very sharp cheddar, pickled jalapeño, and hot sauce of your choice.
You will have the greatest umami experience of your life!
There is a restaurant close to me that serves these and calls them king’s crisps.
Sauted with onions and garlic as a base for a sauce
As part of a Caesar salad dressing
Or my favorite, on top of a slice of plain pizza
With crackers, cheese, and some wine lol
Or in an omelette!
FYI if you never had them before they are VERY salty so eat them one at a time and you probably don’t want to eat too many in one sitting, unless you don’t care about the high sodium content. They are also very good to add to sauces (like a ceasar salad dressing) and stews for extra umami.
I recently tried them on a burger, it was delicious
I would put them on a salad.
I fry a few eggs in a pan, overeasy, add fresh baby spinach on top with feta cheese crumbles and finely chopped anchovies to garnish. Enjoy!
Fresh sourdough, thick slice of nice unsalted butter and a filet on top
I put them on salads and honestly just eat them on crackers sometimes. I need to start putting them on pizza as well, I always forget I have them. I love all the suggestions! Saving this post. 🙂
Make a pintxo – a Spanish appetizer on a toothpick
Chinch of Spanish cheese, a green olive or large caper, folded anchovy – YUM!
Or this:
https://www.reddit.com/r/CannedSardines/s/El4Z37AzZP – Tomato-Anchovy toasts
Throw a few into your next batch of spaghetti sauce.
On top of avocado toast!
Bonus points if you use (low sodium) everything bagel seasoning
I put then in miso soup. I also eat them whole or on toast.
I use my mouth but if you decide to boof them, let us know how that goes.
Think of this as a soft rule of thumb, the anchovy **fillets** are *mostly* for cooking, whereas **whole** anchovies are *mostly* for eating straight from the tin (find whole, white anchovies from Spain. You’ll thank me later).
For your fillets, try them in pasta sauces (ie. puttanesca), salad dressings (Caesar), and in-the-oven dishes (roasted veggies or pizza).
Google might give you a few ideas, like this https://www.epicurious.com/recipes-menus/best-anchovy-recipes-gallery
Pasta Puttanesca!
Bagna cauda
i just smashed a few of these up and put them in a pot of chili the other day
It’s Italian msg so any pasta dish will have a flair no one can tell why. I like to use them with puttanesca
Leaning over kitchen sink . With a fork
Straight out of the bottle or tin!
Or for normal people with some crusty bread with a smear of roasted garlic. They melt in some hot olive oil with tons of chopped garlic to make a fantastic pasta sauce (I make it at least once a week) or toss a few in a slice of pizza
Caesar Salad!
With penné, red sauce, sautéed onions, garlic, mushroom. Chopped basil and oregano too!
Make anchovie butter for garlicky lemony bread.
I love them in pasta.