Saute garlic in it as the base for a richer pasta sauce
In many instances, wherever anchovies are effective, their residual oil can be just as useful. Whole anchovy fillets are essential for creating puttanesca sauce, a rich and briny Italian tomato sauce that pairs beautifully with long pastas like spaghetti or linguine. While the fishy taste of the anchovies may not endure the cooking process, their umami characteristics persist, resulting in a sauce with a richer, more savory depth. The same applies if you opt for the oil from the canned fish.
The first step in preparing this classic tomato sauce is to sauté garlic cloves and anchovies in olive oil. To create a puttanesca-style tomato sauce, simply substitute the regular olive oil with the leftover oil from your anchovy tin. Just about 2 tablespoons is all you need for a sauce that will leave your guests wondering how it tastes so amazing.
Drizzle it on pizza or cook it with the tomato sauce
For many of us, the thought of anchovies on pizza was the ultimate definition of "gross" during our childhood (perhaps influenced by the iconic scene in the 1990 "Teenage Mutant Ninja Turtles" movie where Michelangelo insists on "no anchovies" for his pizza). However, it's time to reconsider this pizza topping — or at least the oil it comes in — from a more sophisticated perspective: Anchovy oil brings a wealth of flavor to a pizza beyond just the taste of fish.
Rich in the savory essence that anchovies are famous for, the leftover oil can introduce a subtle, intricate depth to your pizza while amplifying other flavors; the sauce can become more robust, the cheese can taste even cheesier, and so forth. A simple drizzle of this oil over the finished pizza after baking can add a delightful richness. Alternatively, you can mix a few drops of leftover anchovy oil into your tomato sauce to elevate its flavor. Just as you might use MSG to enhance the taste of tomatoes, the natural glutamate found in anchovies (and their oil) can boost the sweet-and-savory elements of your pizza's tomato sauce, enriching the overall flavor of the dish.
Make real-deal Caesar dressing
Using tinned anchovy oil in salad dressings is an excellent way to utilize this flavorful leftover, and Caesar dressing is especially well-suited for this substitution. The presence of anchovies in the recipe is one reason why restaurant Caesar dressing often outshines store-bought versions. Not only do they provide a savory foundation for the dressing, but they also add a salty richness and a subtle, enjoyable fishiness that enhances the other ingredients without overwhelming them.
By choosing anchovy oil for your dressing, you can explore the fishy flavor without fully committing to whole anchovy fillets. The advantages of the fish will still be present, but in a more subdued form. Start by adding a tablespoon of the olive oil from the anchovy tin and taste it. If you enjoy the flavor, feel free to increase it to 2 tablespoons for a bolder taste.
Whip up anchovy butter to rub on chicken or drizzle on popcorn
Anchovy butter is a luxuriously rich condiment that adds an unmatched indulgence to savory dishes. A classic recipe involves mixing a generous amount of chopped anchovies, minced garlic, and butter. The butter's richness plays a crucial role, balancing the boldness of the anchovies and the sharpness of the garlic. At room temperature, it’s heavenly when spread over chicken before roasting, and drizzling it over fresh popcorn takes the snack to a whole new level.
If you've already finished your canned anchovies or simply want to experiment with this flavor combination, anchovy oil from a tin works beautifully. Begin with a small amount of anchovy oil to gauge the flavor and saltiness, then adjust to your taste as needed.
Enrich soups and stocks with anchovy oil
Anchovies are a key ingredient in various soups and stocks worldwide, from the robust anchovy-kelp broth in spicy Korean tofu stew to the savory, briny secret behind dishes like pasta e fagioli. However, you don’t need to use whole fish to enjoy the benefits of anchovies in your soups; a small amount of tinned anchovy oil can provide that rich, umami depth.
When preparing stock, take advantage of the fish's salty flavor by incorporating leftover anchovy oil at the end of cooking, after skimming off any excess fat from the surface, as Chef Marcos Campos shared with Tasting Table. Since the oil is salty, it can replace the salt you would typically add in the final stages to boost flavors. For a robust foundation in soups, introduce the oil early by sautéing your aromatics and vegetables in it. Keep in mind the concentrated flavor and saltiness of anchovy oil; start with just ½ to 1 teaspoon for every 4 cups of liquid — a little goes a long way!
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