Abstract: Canned anchovies are one of the most versatile ingredients in the Mediterranean pantry. Their intense, salty, and umami flavor makes them a natural flavor enhancer that transforms any dish, from a simple toast to an elaborate pasta. At Bacalalo, we are passionate about quality anchovies, and in this guide, we share 15 ideas to make the most of them.
Anchovies: a versatile and gourmet ingredient
Canned anchovies are one of the most versatile ingredients in the Mediterranean pantry. Their intense, salty, and umami flavor makes them a natural flavor enhancer that transforms any dish, from a simple toast to an elaborate pasta. At Bacalalo, we are passionate about quality anchovies, and in this guide, we share 15 ideas to make the most of them.
The best thing about cooking with anchovies is that a small fillet adds a huge amount of flavor. You don't need to use many: two or three anchovies are enough to transform a sauce, a dressing, or a pasta dish. In addition, anchovies melt with heat, disappearing into the preparation while leaving all their umami flavor. Many people who say they don't like anchovies eat them daily without knowing it in Caesar dressings, on pizzas, or in Italian sauces.
Throughout this guide, you will find recipes for all levels: from the simplest (a toast with anchovy and tomato, ready in 2 minutes) to more complex preparations (pasta puttanesca, lamb with anchovies). They all have something in common: the anchovy as the undisputed star or co-star of the dish.
Anchovy starters and appetizers
1. Anchovies with grated tomato on crystal bread
The most classic and simple way to enjoy a good anchovy. Lightly toast a crystal bread (or baguette), rub half a ripe tomato on the surface, place an anchovy fillet on top, and finish with a drizzle of extra virgin olive oil. You don't need salt: the anchovy already provides it. This appetizer is ready in less than 2 minutes and is the best way to appreciate the quality of a premium Santoña anchovy.
2. Anchovy, Gherkin, and Olive Skewers
The gilda is the quintessential Basque pintxo: an anchovy, an Ibarra gherkin, and a green olive skewered on a toothpick. The secret lies in the balance between the saltiness of the anchovy, the spiciness of the gherkin, and the acidity of the olive. For a variation, try piparra instead of gherkin (milder) or add a small cube of aged cheese.
3. Piquillo peppers stuffed with anchovy and cheese
Fill canned piquillo peppers with a mixture of cream cheese and finely chopped anchovies. Serve cold as a starter or gratinate for 5 minutes in the oven at 200 °C. The sweetness of the pepper contrasts perfectly with the intense saltiness of the anchovy. You can prepare a dozen in 15 minutes: perfect for when guests arrive unexpectedly.
4. Deviled eggs with anchovy
Boil eggs for 10 minutes, cut them in half, and mix the yolks with a chopped anchovy fillet, a spoonful of mayonnaise, and a few drops of lemon. Fill the whites with this cream and decorate with half an anchovy fillet on top. A classic Spanish appetizer that never fails at family gatherings or informal dinners.
Anchovy toasts and pintxos
5. Butter and anchovy toast
The quintessential French combination. Spread a toast with unsalted butter at room temperature and place one or two anchovy fillets on top. The fat in the butter softens the saltiness of the anchovy and creates an extraordinary melting texture. If you use quality butter and premium Cantabrian anchovies, the result is sublime. Optional: a few drops of lemon and chopped chives.
6. Marriage pintxo (anchovy + marinated anchovy)
The "matrimonio" (marriage) is a classic of the Basque Country: a salted anchovy fillet and a marinated anchovy together on a slice of bread. The contrast between the cured, deep flavor of the anchovy and the fresh, acidic flavor of the marinated anchovy is addictive. You can add a hint of gherkin or an olive to complete it.
7. Coca with anchovies and caramelized onion
Stretch out a coca (or thin pizza) dough, cover with onion slowly poached for 40 minutes, arrange anchovy fillets in a pattern, add black olives, and bake at 220 °C for 12-15 minutes. This Catalan-Provençal inspired coca (similar to French pissaladière) is perfect as a sharing starter or as a light dinner accompanied by a green salad.
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Salads with anchovies
8. Caesar Salad with anchovies
The original Caesar dressing uses anchovies as a fundamental ingredient: they are responsible for that umami and deep flavor that distinguishes a good Caesar from a mediocre one. Mash 3-4 anchovy fillets with a fork, mix them with egg yolk, lemon juice, grated garlic, Dijon mustard, and gradually add olive oil in a stream until emulsified. Dress romaine lettuce, Parmesan shavings, croutons, and, if desired, more whole anchovies on top.
9. Tomato salad with anchovies and capers
Cut ripe tomatoes into thick slices, arrange them on a plate, spread anchovy fillets and capers on top, dress with extra virgin olive oil and oregano. Do not add salt. In summer, with seasonal tomatoes, this salad is a complete dish. The acidity of the tomato and the salt of the anchovy complement each other perfectly without the need for vinegar.
10. Tudela lettuce hearts with anchovies and vinaigrette
Tudela lettuce hearts with anchovies are one of the most iconic tapas from Navarra and La Rioja. Cut Tudela lettuce hearts in half, place anchovies on top, and dress with an olive oil, Jerez vinegar, and garlic vinaigrette. You can serve them raw or lightly grill them to caramelize them slightly. More details in our complete recipe for Tudela lettuce hearts with anchovies.
Pasta and rice dishes with anchovies
11. Spaghetti alla puttanesca
Puttanesca is the Italian pasta that best demonstrates the power of anchovy as a flavor enhancer. Sauté 4-5 anchovies in olive oil with garlic until they dissolve (2 minutes). Add crushed tomatoes, black olives, capers, and a pinch of chili. Cook for 15 minutes and mix with al dente spaghetti. The anchovies disappear into the sauce but leave a rounded and deep flavor impossible to achieve otherwise.
12. Pasta aglio, olio e acciughe
A variation of the classic spaghetti aglio e olio with added anchovies. Sauté sliced garlic and 3-4 anchovies in plenty of olive oil. The anchovies dissolve and perfume all the oil. Add chili to taste, a little pasta cooking water, and mix with spaghetti. Finish with fresh parsley and toasted breadcrumbs (pangrattato). From pantry to plate in 15 minutes.
Sauces and dressings with anchovies
13. Piedmontese bagna cauda
This hot sauce from Piedmont (Italy) is prepared by heating olive oil, sliced garlic, and dissolved anchovies over very low heat. It is served in a hot container over a flame (fondue style) and used to dip raw or lightly cooked vegetables: cardoons, peppers, carrots, celery. It is a perfect convivial starter for winter.
14. Anchovy dressing for meats and roasts
Anchovies are a secret ingredient in many professional kitchens to enhance the flavor of meats. Chop 4-5 anchovies, mix them with soft butter, chopped rosemary, grated garlic, and black pepper. Spread it over a roasted lamb shoulder, pork loin, or chicken before baking. The anchovy will not make the meat "taste like fish": it simply deepens and rounds out the flavor in a way that you won't be able to identify what it is, but you will notice that it is more delicious.
Main dishes with anchovies
15. Roasted lamb with anchovies and rosemary
A traditional Mediterranean recipe that surprises those unfamiliar with it. Make deep incisions in a lamb shoulder or leg and insert half an anchovy fillet and a sprig of rosemary into each one. Bake at 180 °C for 2 hours (shoulder) or 2.5 hours (leg) until tender. The anchovy melts into the meat during cooking, providing a subtle saltiness and umami that elevates the lamb to another level. Serve with potatoes that have cooked in the juices.
Tips for cooking with anchovies
- Don't add salt without tasting: anchovies provide a lot of natural salt. Always season at the end and with care.
- They melt with heat: if you want the anchovies to disappear into a sauce, sauté them for 1-2 minutes in hot oil. They completely dissolve.
- Quality matters: for toasts and appetizers where anchovy is the star, use the best you can afford. For sauces and dressings where they melt, a mid-range anchovy works well.
- Room temperature: take the anchovies out of the refrigerator 10-15 minutes before serving cold. The flavor is much better appreciated.
- Store leftovers: if you open a can and don't use it all, transfer the fillets to a glass container with olive oil, covering them well. They last 7-10 days in the refrigerator.
- Combine them with fat: butter, olive oil, cream cheese, avocado... Fat softens the salty intensity of the anchovy and balances the dish.
- Experiment with sweet: honey, caramelized onion, ripe tomato, and roasted peppers contrast wonderfully with the flavor of anchovy.
Discover our selection of premium anchovies and marinated anchovies at Bacalalo, perfect for all these recipes.
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Conclusions
- Anchovies: a versatile and gourmet ingredient: Canned anchovies are one of the most versatile ingredients in the Mediterranean pantry.
- Anchovy starters and appetizers: The most classic and simple way to enjoy a good anchovy.
- Anchovy toasts and pintxos: The quintessential French combination.
- Salads with anchovies: The original Caesar dressing uses anchovies as a fundamental ingredient: they are responsible for that umami and deep flavor that distinguishes a good Caesar from a mediocre one.
- Pasta and rice dishes with anchovies: Puttanesca is the Italian pasta that best demonstrates the power of anchovy as a flavor enhancer.
Frequently asked questions
Can canned anchovies be cooked?
Yes, absolutely. Canned anchovies can be sautéed, baked, or added to hot sauces. When heated, they melt and provide a deep umami without a perceptible "fishy" taste. It's one of the most common tricks used in professional kitchens.
How many anchovies per person for a tapa?
For a tapa or appetizer, calculate 2-3 fillets per person. For a generous portion as a main course, 4-6 fillets. If it's an ingredient within a recipe (pasta, sauce), 2-3 anchovies for 4 people are usually enough.
Are anchovies the same as boquerones?
They are the same fish (Engraulis encrasicolus) but prepared differently. Anchovies are salt-cured for months and packed in oil. Boquerones are served fresh (fried) or marinated in vinegar. The flavor is very distinct.
Can I use anchovies in low-sodium diets?
Anchovies are rich in sodium, so they should be consumed in moderation in low-sodium diets. An anchovy fillet has about 350-500 mg of sodium. If you use anchovies in a sauce or dressing, do not add additional salt.
Which anchovies are best for cooking and which for eating alone?
For eating alone or on toast, invest in premium anchovies (Santoña, long curing, extra virgin olive oil). For cooking, melting in sauces or dressings, a mid-range anchovy works perfectly because the flavor integrates with the other ingredients.
Can preserved anchovies be frozen?
It is not recommended. Freezing alters the texture of cured anchovies, making them soft and mushy. It is best to store them in the refrigerator, covered in oil, and consume them within 7-10 days after opening. Piquillo peppers stuffed with anchovies and cheese Stuff preserved piquillo peppers with a mixture of cream cheese and finely chopped anchovies.
Do anchovies have omega-3?
Yes, anchovies are rich in omega-3 fatty acids (EPA and DHA), as well as protein, vitamin B12, niacin, iron, and calcium. They are one of the most nutritious oily fish per gram.
What wine pairs best with anchovies?
Dry and acidic white wines: Albariño, Txakoli, Manzanilla, Chablis. Also Cavas and Brut Champagnes. The acidity and bubbles cleanse the palate of the anchovy's saltiness. Young and light red wines (Mencía, Garnacha) also work if the anchovy is part of a meat dish.
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More recipes with anchovies and boquerones
Cantabrian anchovies are incredibly versatile. Here are our favorite recipes to make the most of them:
Appetizers and pintxos
- 15 Anchovy Recipes: From Toasts and Appetizers to Signature Dishes
- Anchovy Toasts: 8 Irresistible Combinations
- Anchovy Crostini with Butter
- Deviled Eggs with Anchovy
- Dates Stuffed with Anchovy Wrapped in Bacon
- Foie and Apple Gilda
Pastas and main courses
- Spaghetti with Anchovies: The Italian Recipe that Triumphs in Spain
- Pasta with anchovies: Italian recipe in 15 minutes
- Spaghetti Aglio E Olio with Anchovies
- Anchovy Sandwich: How to Make it Perfect (with Tomato, Butter or Plain)
- Avocado Toast with Anchovies
Pâtés, sauces and spreads
- Homemade anchovy pâté: easy recipe, variations, and tips
- Anchovy Cream: Easy Recipe for Gourmet Appetizers
- Anchovy on Butter: The Perfect Toast Step by Step
- Anchovy and Olive Tapenade
- Bagna Cauda Hot Anchovy Sauce
Boquerones
- Boquerones in Vinegar Arguiñano Style: Step-by-Step Recipe
- Breaded Anchovies: crispy recipe and frying tips
View the entire Cantabrian Anchovy collection →
Buy it at BacalaloCantabrian Anchovies "0" Gourmet Selection€38.90 · Refrigerated shipping 24-48h →
