Does anyone use anchovy paste in their cooking or what do you do with it?
Saw this in Walmart and was curious. I like anchovies, Patum Peperium and (obviously) canned deens but didn’t know if this is worth buying.
by TTTfromT
45 Comments
Top_Context1112
Good for adding savory elements to sauces and dishes, I don’t ever use it with the intention of making something taste like anchovies though.
d473
You can use this everywhere you want salt and umami. I keep one always in hands, you can use it to elevate pasta sauces, any preparation you do with the oven, the sky is the limit. I even eat these straight on a cracker or a toasted bread slice, but I’m Italian, so I grew up having this always around.
legenduu
Works synonymously to fish sauce if u worked with that before
Ok_Presentation_5329
Fuck yeah. That’s a flavor bomb. Add a little to pasta sauce + a splash of red wine + umami seasoning + a little Calabrian chili paste & it makes a bland sauce become a FUCKING AMAZING SAUCE.
paypaypayme
Butter anchovies red pepper flakes spaghetti. Classic recipe. You can add other stuff too like chopped parsley, fresh breadcrumbs, lemon zest. Just make sure you balance the saltiness and umami with some freshness and acid
GoorooKen
That and dried anchovies.
darcyapologist
I use it for salad dressings, pasta sauces, braises
It works great to really up the umami in dishes!
schnucken
Add a tiny bit to emulsify a vinaigrette. Or make a pan sauce for fish with butter, lemon juice, and anchovy paste. So simple and so good!
Hexxas
I brush my teeth with it.
SoCalBull4000
Ceaser salad 🥗
J3OE
Put a bit in your next Bloody Mary
blanketwrappedinapig
Cesar salad and this will change ya life
ZorroMcChucknorris
Pasta sauce and chili. Every time.
MaceWinnoob
caesar salad dressing
SeismicRipFart
Pretty much anything I add tomato paste to also gets a squirt of chovy paste as well
Icy-Conclusion-3500
Puttanesca
Piper-Bob
I put some in pizza sauce once but didn’t care for it.
CEH246
Pizza sauce
homme_chauve_souris
I eat it on buttered toast from time to time. Breakfast of champions!
percypersimmon
I use it as one of a handful of random additions to my chili!
I never know what, if any, impact it has, but I think it definitely deepens the flavor.
Fuuckthiisss
I use it in my Caesar dressing, in my red sauce for pasta, anywhere I’d use fish sauce if I ran out
LobesTheCook
I’m definitely getting this, thank you for sharing!
CoBudemeRobit
squeeze it into pitted olives
Orgidee
Supposed to go on bread. Sandwich spread. Popular in my country. Personally detest it.
cov1972
Into a ragu. And a chilli. Anything red meat-based where you want to add depth to the flavor.
matzohballer
I use this or glass jar anchovies.
ChefCory
Putanesca sauce
SunflowerHoneyMagic
I have a friend that says he uses it in chili. never could find it in stores myself though so i have never tried it
Draggin_It
Peanut butter and anchovy past sandwich. /s
pinupjunkie
Anthony Bourdain had a fabulous recipe (I think it’s in the Les Halle cookbook iirc) for lamb that’s coated in a mixture that contains anchovy paste.
Bigelow92
As others have said, it can be used in small quantities in anything “meaty” as it is basically a natural source of primarily salt + msg, with some sea flavor. It will make things that have a ‘meaty’ flavor even more ‘meatier’.
The 2 places I use it are when making hamburgers or meatballs, and when making red sauce. Again, only in small quantities.
Careful_Baker_8064
A dab whipped into Clamato makes the BEST michelada!!
OneSensiblePerson
I haven’t, but I love anchovies and use Worcestershire and fish sauces all the time. Soups, stews, sauces.
Should pick some up.
SilenceOfHiddenThngs
Caesar Salad dressing ! mayo, lemon juice, black pepper, Worcestershire sauce, salt, that sweet sweet ‘chovy paste and Dijon mustard !
NiceGirlWhoCanCook
Fish sauce, anchovy paste and Worcestershire sauce are all interchangeable. Umami and depth of flavor in sauce.
rbhansn
I will now! Never seen this amazing product. Thank you!
dta722
Yes yes and yes
FartGPT
Try my quick anchovy pasta:
In a large bowl, combine 1 tbsp anchovy paste, 1 microplaned garlic clove (germ removed, less if it’s a big clove), zest of 1 lemon, 1 tsp salt, fresh ground black pepper, pinch of red pepper flakes, approx. 1/4 cup of olive oil.
Boil 1 lb angel hair pasta
After draining, toss in sauce. Let it cool down a little bit.
Add cherry or grape tomatoes cut in half, a ton of chopped parsley and either Kalamata olives or capers. Add the juice of the lemon if you want a brighter flavor. Add more salt if needed
Toss together and serve at room temperature with grated Parmesan.
Idk where I picked this up but I make it all the time. Super good and super easy.
outofcontrolbehavior
Add it on radish and toast
LycheeWhiskey
Put it on a dick?
Amishpornstar7903
Critical ingredient in creamy Italian dressing.
tuscaloser
This + garlic + shallot is the best way to church up jar spaghetti sauce. Brown your beef/pork/turkey then push it to the side and cook the minced shallot for minute or two. Then add the minced garlic and anchovy paste and cook until fragrant. Add the jar of sauce and simmer for ~10min then serve w/ noodles.
wycoffd
My wife got one of these exact condiments out of the “scratch and dent” bin at a local supermarket. I polished it off with a small salad. I love anchovies.
Low-Progress-2166
Salad dressing, olive oil, red wine vinegar, anchovy paste, Romano or parm cheese. Shake well make sure paste has broken up and enjoy
Rivermute
I cook with it a lot. But have to admit that it doesn’t last long in the fridge as I also like it straight up.
Makes great garlic bread if you use it in a compound garlic butter. Also amazing in an olive tapenade
45 Comments
Good for adding savory elements to sauces and dishes, I don’t ever use it with the intention of making something taste like anchovies though.
You can use this everywhere you want salt and umami. I keep one always in hands, you can use it to elevate pasta sauces, any preparation you do with the oven, the sky is the limit. I even eat these straight on a cracker or a toasted bread slice, but I’m Italian, so I grew up having this always around.
Works synonymously to fish sauce if u worked with that before
Fuck yeah. That’s a flavor bomb. Add a little to pasta sauce + a splash of red wine + umami seasoning + a little Calabrian chili paste & it makes a bland sauce become a FUCKING AMAZING SAUCE.
Butter anchovies red pepper flakes spaghetti. Classic recipe. You can add other stuff too like chopped parsley, fresh breadcrumbs, lemon zest. Just make sure you balance the saltiness and umami with some freshness and acid
That and dried anchovies.
I use it for salad dressings, pasta sauces, braises
It works great to really up the umami in dishes!
Add a tiny bit to emulsify a vinaigrette. Or make a pan sauce for fish with butter, lemon juice, and anchovy paste. So simple and so good!
I brush my teeth with it.
Ceaser salad 🥗
Put a bit in your next Bloody Mary
Cesar salad and this will change ya life
Pasta sauce and chili. Every time.
caesar salad dressing
Pretty much anything I add tomato paste to also gets a squirt of chovy paste as well
Puttanesca
I put some in pizza sauce once but didn’t care for it.
Pizza sauce
I eat it on buttered toast from time to time. Breakfast of champions!
I use it as one of a handful of random additions to my chili!
I never know what, if any, impact it has, but I think it definitely deepens the flavor.
I use it in my Caesar dressing, in my red sauce for pasta, anywhere I’d use fish sauce if I ran out
I’m definitely getting this, thank you for sharing!
squeeze it into pitted olives
Supposed to go on bread. Sandwich spread. Popular in my country. Personally detest it.
Into a ragu. And a chilli. Anything red meat-based where you want to add depth to the flavor.
I use this or glass jar anchovies.
Putanesca sauce
I have a friend that says he uses it in chili. never could find it in stores myself though so i have never tried it
Peanut butter and anchovy past sandwich. /s
Anthony Bourdain had a fabulous recipe (I think it’s in the Les Halle cookbook iirc) for lamb that’s coated in a mixture that contains anchovy paste.
As others have said, it can be used in small quantities in anything “meaty” as it is basically a natural source of primarily salt + msg, with some sea flavor. It will make things that have a ‘meaty’ flavor even more ‘meatier’.
The 2 places I use it are when making hamburgers or meatballs, and when making red sauce. Again, only in small quantities.
A dab whipped into Clamato makes the BEST michelada!!
I haven’t, but I love anchovies and use Worcestershire and fish sauces all the time. Soups, stews, sauces.
Should pick some up.
Caesar Salad dressing !
mayo, lemon juice, black pepper, Worcestershire sauce, salt, that sweet sweet ‘chovy paste and Dijon mustard !
Fish sauce, anchovy paste and Worcestershire sauce are all interchangeable. Umami and depth of flavor in sauce.
I will now! Never seen this amazing product. Thank you!
Yes yes and yes
Try my quick anchovy pasta:
In a large bowl, combine 1 tbsp anchovy paste, 1 microplaned garlic clove (germ removed, less if it’s a big clove), zest of 1 lemon, 1 tsp salt, fresh ground black pepper, pinch of red pepper flakes, approx. 1/4 cup of olive oil.
Boil 1 lb angel hair pasta
After draining, toss in sauce. Let it cool down a little bit.
Add cherry or grape tomatoes cut in half, a ton of chopped parsley and either Kalamata olives or capers. Add the juice of the lemon if you want a brighter flavor. Add more salt if needed
Toss together and serve at room temperature with grated Parmesan.
Idk where I picked this up but I make it all the time. Super good and super easy.
Add it on radish and toast
Put it on a dick?
Critical ingredient in creamy Italian dressing.
This + garlic + shallot is the best way to church up jar spaghetti sauce. Brown your beef/pork/turkey then push it to the side and cook the minced shallot for minute or two. Then add the minced garlic and anchovy paste and cook until fragrant. Add the jar of sauce and simmer for ~10min then serve w/ noodles.
My wife got one of these exact condiments out of the “scratch and dent” bin at a local supermarket. I polished it off with a small salad. I love anchovies.
Salad dressing, olive oil, red wine vinegar, anchovy paste, Romano or parm cheese. Shake well make sure paste has broken up and enjoy
I cook with it a lot. But have to admit that it doesn’t last long in the fridge as I also like it straight up.
Makes great garlic bread if you use it in a compound garlic butter. Also amazing in an olive tapenade