In Roman times, the anchovies were the base for a fish sauce called garum that was a trademark of the Roman cuisine and an item of import commerce. Today, the anchovy is a major ingredient in Caesar salad and Spaghetti alla Puttanesca, and due to its strong flavor it is an ingredient in several sauces, such as the Worcestershire sauce. If you have tasted Caesar salad and enjoyed it, or if you are a lover of strong distinguished tastes, then, experience the following anchovy recipes.
Spicy Dilis (anchovy recipe) - easy and quick
Ingredients for two servings: 1 egg, 1/4 cup brown sugar, 1 teaspoon red pepper flakes, 1/2 cup cornstarch, 1/2 lb dilis (anchovies), cooking oil.
Preparation: Beat eggs until fluffy; add sugar, salt and pepper. Blend in cornstarch and beat until smooth. Pour mixture over anchovies and stir until completely coated. Deep-fry until crisp and golden brown. Cool before serving.
Guacamole with sour cream & anchovy recipe (the mixture of anchovies with avocado gives the dish its original taste and flavor).
Ingredients: 4 avocados, peeled and mashed, 1/2 cup sour cream, 1/2 teaspoon salt, 1 tablespoon anchovy paste, 2 tablespoons fresh lemon juice.
Preparation: Combine all the ingredients, cover and chill. Serve with corn chips or crackers.
Curly Endive with Anchovy and Garlic (An exclusive anchovy recipe from Italian Cooking and Living)
Ingredients for four servings: 2 1/4 pounds curly endive, 1/4 cup extra-virgin olive oil, plus extra, 2 garlic cloves, salt, 1 pound fresh anchovies, rinsed, boned and gutted, 1 red chili pepper, chopped, 1 garlic clove, thinly sliced, 1/4 cup Italian parsley, finely chopped.
Preparation: Preheat the oven to 375°. Separate the head of endive into leaves, slicing the larger leaves into narrow strips. Blanch the endives in boiling water for two minutes. Drain and squeeze out excess water. In a frying pan, heat 1 tablespoon of the olive oil and cook the endive with the garlic. Grease a large casserole with olive oil and spoon in the endive. Distribute the anchovies over the endive and sprinkle with the chili pepper, sliced garlic, parsley, and the remaining olive oil. Bake for twenty minutes. Cool to room temperature and serve.
Ingredients: 1 cup water, 1/2 cup cider vinegar, 1/4 cup molasses, 1/4 cup dry red wine, 1/4 cup minced shallots, 2 ounces anchovies, drained and finely chopped, 1 teaspoon finely minced lemon zest, 1/8 teaspoon dried hot chile flakes, 1 whole clove.
Preparation: In a small saucepan, combine all the ingredients and bring to a boil. Reduce the heat to medium-low, cover the saucepan and simmer for one hour. Remove the lid and simmer for additional fifteen minutes. Set aside and let the mixture cool completely. Strain the cooled mixture through a fine sieve and discard the solids. Store covered in the refrigerator for up to one month.
In the case you have never tried anchovies, do not be frightened by the strong smell, which was mentioned above. Any anchovy recipe is worth experiencing only for the reason that anchovies are favorites in the French cuisine, one of the most refined cuisines in the world.