Tinned anchovy recipes

A plate of spaghetti with an open tin of anchovy fillets. Delicious combination of flavours and textures. Presented on a cream circular plate resting on a wine table cloth.

Very rich, very quick anchovy spaghetti

Patrick’s recipe appeared in Guardian Feast’s Kitchen aide section on April 16, 22. Bring some salted water to the boil and add a sheaf of spaghetti, cook until al dente. Meanwhile, tear some bread into chunky breadcrumbs and reserve. Mash up two or three anchovy fillets and fry over a medium high heat in the oil from the tin for about 30 seconds. Add a clove of finely sliced garlic, and sauté for another 30 seconds to a minute. Add the breadcrumbs and stir, letting them absorb the oil. When the breadcrumbs turn golden, turn off the heat. Drain the spaghetti, stir through one to two tbsps of cream cheese, loosen with a spoonful of pasta water. Stir through the anchovy breadcrumbs. Add a squeeze of lemon juice and black pepper.
A silver-coloured tin of deep brown anchovies, the peeled off lid by its side, against a yellow backdrop.

Anchovy spaghetti with rainbow chard

Coarsely chop the leaves from 300g of rainbow chard and reserve. Boil the stalks in salted water and reserve. Bring the water you boiled the chard stalks in back to the boil and add spaghetti. Meanwhile, chop anchovies, and fry in olive oil on a low heat, add four garlic cloves, minced (keep the heat low so the garlic doesn’t catch), add chilli flakes to taste. Add the chopped chard leaves to the sauce - cook for about four minutes or until they’re soft - add the softened stalks at the end. Add the drained spaghetti to the mix for the last three minutes, add pasta water to loosen the mix if you like.
Anchovy tomato bread

Anchovy tomato bread

Plunge a ripe tomato into boiling water for a few seconds and then into cold and peel. Spread the peeled tomato on a slice of toast. You can rub a peeled and halved garlic clove on the bread before toasting under the grill if you like. Then lay anchovy fillets on top of the tomato pulp, and add pepper.
Anchovy tapa | Radio 4

Anchovy tapa | Radio 4

This is another one of the tapas that I prepared on Radio 4’s The Food Programme. Lightly toast a slice of sourdough. Spread cream cheese over the bread and add one or two anchovy fillets on top. Finish off with a slice of grilled pepper. My favourite ones are Espinaler’s piquillo peppers, which have a delicious sweet and smoky taste. Recipe by Patrick Martinez
An open tin of anchovy fillets. The fillets are a deep brown and are framed at either end by shorter fillets, against a vibrant red backdrop.

Pintxo de Boqueron | Radio 4

A tapa I made for Radio 4’s The Food Programme. Halve some cherry tomatoes. On a cocktail stick thread half a cherry tomato, a black or green olive, a folded boquerón and finally the other tomato half. Garnish with chopped parsley. Recipe by Patrick Martinez
An open gold-coloured tin of anchovy fillets. The fillets are a deep brown and are farmed at either end by shorter fillets, against a dark wooden table.

Anchovy and mozzarella in a carriage

Toast four slices of bread and remove the crusts. Dip in a French-toast style batter of eggs and butter. Sandwich around a slice of mozzarella and two anchovy fillets. Close with a toothpick and deep fry in vegetable oil. Recipe by Carlotta
An open tin of anchovy fillets. The fillets are a deep brown and are framed at either end by shorter fillets. Gold trim around the tin with a number of short silver spoons by its side set off by a striking black backdrop.

Anchovy and pink tomato salad | Olasagasti

Slice 1 pink tomato, 50g of goat’s cheese, a handful of mushrooms and 1 avocado and arrange them in lop-sided layers with Cantabrian anchovies in extra virgin olive oil. Add fresh basil leaves, season with salt and pepper, drizzle over some extra virgin olive oil and Balsamic vinegar. Recipe by Marta Mendia
An open tin of anchovy fillets. The fillets are a deep brown and are framed at either end by shorter fillets, against a pale backdrop.

Vitello Tonato

Thinly slice slow-cooked veal shoulder and leave to cool. Mash up Mayo with a small tin of tuna, drained, two anchovies and 3 to 4 tbsp of single cream. Spread on the veal shoulder and finish with capers. Recipe by Patrick Holenstein, Switzerland.
Mouthwatering tinned anchovies on toasted bread with butter, on a dark wooden backdrop.

Anchovies on toast

It doesn’t really get better than anchovies on buttered toast. Let the toast cool before you butter it, so that the butter doesn’t melt, then position the anchovy fillets.
An open tin of anchovies in a silver trimmed tin resting on a light brown table.

Anchovies on flatbread with brown butter and chives

Melt some butter in a pan and brown it so it takes on a nutty flavour, drizzle over a flatbread, lay anchovies on top and garnish with chopped chives.
An open circular gold tin of anchovy fillets against a grey background.

Anchovy and mozzarella courgette flowers

Remove the interior of the courgette flowers, place an anchovy and a strip of mozzarella inside, seal the flower with a toothpick, roll it in a batter and deep fry. Recipe by Carlotta
A silver-coloured tin of deep brown anchovies, the peeled off lid by its side, against a yellow backdrop.

Anchovy with cucumber

Lay cucumber slices on buttered, crusty bread, drape 2 or 3 anchovy fillets on top and season with black pepper.
An open tin of deep-brown anchovies beneath a slice of buttered toast with two anchovy fillets, on a grey tea-towel backdrop.

Anchovy smórrebrod

A smórrebrod or open sandwich with sliced boiled egg then criss-crossed anchovies (or Boquerón’s) on top. “Nothing else, as those two flavours are strong enough and all you need.”
An open tin of butterfly anchovies in olive oil. A small silver spoon is fishing one of the anchovies from the tin. The tin is on a light brown wooden counter.

Boquerone and artichoke pasta

Toss drained artichoke in olive oil, lemon juice, pasta and a little pasta water. Stir through a tin of drained Boquerón’s and top with Parmesan shavings.
Mouthwatering tinned anchovies on toasted bread with butter, on a dark wooden backdrop.

Anchovy toast

Top a slice or two of garlic-rubbed, olive oil-drizzled toast with tomato slices and a couple of anchovy fillets, then season with salt and pepper.
Tinned reddish-brown anchovies in a tin with gold trim placed upon a light wooden table.

Anchovy and lemon pasta

Melt anchovy fillets into olive oil and then stir through pasta along with a squeeze of lemon juice, then sprinkle with breadcrumbs.
An open tin of anchovies in olive oil, with a powerful granite counter as the backdrop.

Anchovy egg mayo

Diced anchovy fillets can be mixed into a seasoned egg mayonnaise. Fold in some herbs too.
An open gold-coloured tin of anchovy fillets. The fillets are a deep brown and are framed at either end by smaller fillets. Neatly resting on a folded grey-black cloth on top of a black countertop. An open gold tin of anchovy fillets. The fillets are a deep brown and are framed at either end by smaller fillets. neatly resting on a folded dark grey cloth on top of a black countertop.

Bigoli in salsa

Melt anchovies into softened-down slices of onion and white wine and then add to bigoli pasta.
An open tin of anchovies with brown anchovy fillets in olive oil inside and conservas Angelachu written on the side of the silver-coloured tin. The lid with ring-pull attached is by its side.

Anchovy Caesar salad

Salad dressing: mash together 3 or 4 anchovy fillets with one crushed garlic clove, 3 tbsps of mayo, 1 tbsp of white wine vinegar and a squeeze of lemon juice. Add water if necessary, to get the runny consistency you like. Pan fry two chicken breasts until they’re caramelised and cooked through. Or brown in the pan, wrap in streaky bacon and oven cook on high until done. Dice the chicken, tear up some romaine leaves, toss together with the dressing, and lay more anchovies on top.
An open gold-coloured tin of anchovy fillets. The fillets are a deep brown and are framed at either side by smaller fillets. Against a rich yellow background.

Anchovy butter on steak/white fish

Mash as many anchovy fillets as you like into softened butter, then roll in cling film and let set in the fridge. Slice and melt on steaks. A variation would be to mash anchovy fillets and capers into the butter, and melt the coin-sized slices on poached white fish.
An open gold tin of anchovy fillets. The fillets are a deep brown and are framed at either end by shorter fillets, against a strong dark wooden table

Simple anchovy pasta

Cook out crushed garlic in lots of olive oil, add chilli flakes to taste. Then in with a tin of anchovy fillets. Let them dissolve/break up a bit, stir through al dente pasta and fork through chopped parsley. Top with a drift of Parmesan.
An open tin of anchovy fillets. The fillets are a deep brown and are framed at either end by shorter fillets, against a light background.

Anchovy and roast baby tomato salad

Space baby tomatoes on a baking sheet. Drizzle with olive oil and season. Roast for 15 minutes at 150C fan or until they soften. Toss with chopped baby gem, anchovy fillets and a vinaigrette of olive oil, white wine vinegar, Dijon mustard and puréed garlic, garnish with chopped curly parsley.
An open tin of anchovies in a silver trimmed tin resting on a light brown table.

Anchovy brioche

Lightly toast the inside faces of a brioche bun. Add two slices of Brie cheese, a few anchovies on top, a slice or two of tomato, cracked pepper to taste, and close the brioche.
Six different pictures of delicious tinned anchovies open against different backdrops.

Roast beef and anchovy on white bread

Good butter on white bread, with rare roast beef, anchovy fillets and a little horseradish.
A bowl of spicy noodles topped with red peppers and accompanied by an open tin of anchovy fillets.

Chinese hot noodles

Cook the noodles in salted boiling water until al dente or however you like them. Meanwhile slice up a garlic clove or two (and a chilli if you like). Then heat up some olive oil and melt one or two anchovy fillets in it. Put the noodles in a bowl and place the raw chopped garlic and chilli on top. Pour the hot anchovy olive oil over the noodles and enjoy!
Caprese Mixto

Caprese Mixto

Melt 2 tbsp of butter in a pan and add two anchovy fillets. Toast two slices of bread in the foaming anchovy butter. Drizzle olive oil over one slice of toast, top with tomato and mozzarella, slather with runny pesto and sandwich.
Tosta Madrileña

Tosta Madrileña

Slice some crusty bread and grill until golden, slice a handful of cherry tomatoes. Drizzle your toasted bread with extra virgin olive oil, smoosh with cream cheese, top with cherry tomato slices and finally an anchovy fillet. Alternatively use slices of goat's cheese.