Metafilter does anchovies

by Nick Vagnoni, Posted Mar 27th 2006 @ 8:07PM

Today, Ask Metafilter featured a question by someone named OmieWise (great handle, by the way) wondering what to do with a large tin of anchovies. As usual, the MeFites have no shortage of answers. Pizza, bagna cauda and pasta puttanesca come up, of course. Someone also suggested Heston Blumenthal's recipe for pan bagnat, and Jamie Oliver's anchovy pangratatto sounds like a good bet, too. There's also mention of a Jansson's frestelse, a Swedish potato and anchovy gratin. One of the best so far, in my opinion, is the recipe for Brussels sprouts fried with anchovies. Truly a love-it-or-hate-it dish. Personally, my favorite has always been to saute a few anchovy fillets with minced garlic and use that to dress some pasta, along with a squeeze of lemon juice and some fresh Italian parsley.

Filed Under: On the Blogs, Ingredients
Tags: anchovies, ask metafilter, fish, recipe suggestions

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Reader comments (Page 1 of 1)

3-27-2006 @8:36PM Sammy said... o gosh, that's right! whole wheat pasta with sauteed onion and anchovie--bigoli as it's called in venice
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3-28-2006 @1:29AM Kelley Ritchey said... I love those little salty fish. And so I whisper: Pizza and pasta, pizza and pasta....

Hey, where'd those anchovies go?
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3-28-2006 @2:57AM Ian A.T. said... I made that pan bagnat for dinner tonight after seeing the recipe on AskMe. It's not life-changing or anything, but it's pretty good...it's basically a huge tuna salad sandwich. However, instead of mashing everything up like in tuna salad, you layer everything and then press it all together.

Two suggestions: the first step, infusing the garlic into the olive oil, seemed excessive and needless, considering how much you actually use. Also, I actually found piquillo peppers, which shocked me, but a jar of roasted peppers would work just as well.
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3-29-2006 @9:27AM Melissa Snyder said... Mmmmmmmmm!!!!! Jansen's frestelse (Jansen's temptation) is too good. I've been making it for years, and everyone loves it, even people who think they'll die from anchovy consumption. The recipe given is a bit different from mine though. I've always used thinly sliced potatoes and onions (thank God for the mandoline), rather than the grated shown here. But with all the butter and cream, the anchovies just melt into the dish. Yum. The only problem I've had is that I can't find the Swedish anchovies called for. I hear they have a sweetish flavor, and I'd love to see how they change the dish.
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