What am I supposed to do with the rest of the tin of anchovies after I used like two of those little guys in a recipe? Search through the indexes in my entire stash of cookbooks for a recipe that uses anchovies of course! So here I am, coming to you with a new recipe from my “cooking from my cookbooks” challenge! And a way to use up some of the anchovies taking up real estate in my fridge! Yay! This unique spread comes straight out of One Good Dish by David Tanis. I have never eaten anchovies like this before (I’ve only eaten anchovies like twice in my life anyways) and it was intersting. If you like anchovies, you will love this spread. But if you’re not a fan of the salty-fishy essence of anchovies, this is probably not for you.
from One Good Dish by David Tanis
(makes about 1/4 cup)
– 8 oil-packed anchovy fillets
– lukewarm milk
– 2 garlic cloves, peeled
– tiny pinch of salt
– black pepper to taste
– 1/4 cup extra virgin olive oil
– 1/2 tsp grated lemon zest
– pinch of red pepper flakes or cayenne (optional)
– Rinse the anchovies briefly in warm milk & blot dry with a paper towel.
– Pound the garlic and a tiny pinch of salt in a mortar to create a paste.
– Add the anchovy fillets and grind to a rough paste.
– Mix in the olive oil, black pepper and lemon zest.
– Mix in the red pepper flakes or cayenne, depending on how much heat you want.
– Spread over bread and enjoy! I squeezed extra lemon juice in the spread to cut down the saltiness.
CAUTION: This spread is very salty. It’s anchovies. Of course it’s salty. So, do make it and enjoy it, but not on an also salty bread. Because I made that mistake… I spread the anchovy-garlic spread on some kalamata french bread. Anchovy + Kalamata = Tingling Tongue, Upset Stomach and the Red Sea in my Mouth. Someday I will learn to think things through and realize that oh yes, a salty spread and a salty bread probably should not be paired :p