Cheese And Anchovies: The Perfect Pairing

Anchovies are a versatile ingredient that can be used in a variety of dishes, from pizzas and sandwiches to sauces and dressings. When it comes to cheese, anchovies are often paired with long-lasting cheeses such as goat's cheese, mozzarella, and cheddar. Anchovy pizzas, for example, typically feature mozzarella and parmesan, while anchovy toasts may use cheddar as a base. Anchovies can also be used in sauces to enhance the flavour of meat dishes, such as steak and lamb.

Anchovies and cheese on pizza

Anchovies are a popular pizza topping, especially in Italy, and their salty, rich, and umami flavour is enhanced by the right cheese.

Mozzarella is a popular choice for pizza, as it melts beautifully and covers the pie evenly. It is a mild cheese that won't overwhelm the other flavours, and its creamy texture and taste complement the saltiness of the anchovies. Parmesan is also a good choice, as its strong flavour can stand up to the anchovies, and it adds a salty, savoury note to the pizza.

For a more unusual combination, goat's cheese is a good pairing with anchovies, as it has a long-lasting flavour. Its tangy, sharp taste can balance the saltiness of the anchovies, and its creamy texture will also complement the fish.

When making an anchovy pizza, it is important to add the anchovies at the right time. If added at the beginning of the baking process, the heat can change the delicate texture and complex flavour of the anchovies. Instead, it is recommended to add them to the pizza for the last 5 minutes of cooking, so they have time to heat up and integrate into the pizza without being altered by the oven's heat.

Anchovies in pasta

Anchovies are a versatile ingredient that can be used to enhance the flavour of pasta dishes. The fillets easily dissolve into sauces, adding a savoury hit to the dish.

A simple way to incorporate anchovies into a pasta dish is to make a puttanesca sauce. This can be done by cooking anchovies with olive oil, garlic, tomatoes, and olives. The anchovies form the cornerstone of the puttanesca sauce's robust, intense flavour.

Another option is to add anchovies to a pasta salad with pesto, creamy mushrooms, sausage, and rotini. Alternatively, they can be used as a filling for homemade tortellini.

When adding anchovies to pasta, it is important to remember that a little goes a long way. Their flavour is integral to the dish, so if you are unsure about using them, start with a small amount or break the fillets into smaller pieces. Additionally, remember to taste the dish before adding any extra salt, as anchovies are already quite salty.

Anchovies on toast

Anchovies are a versatile ingredient that can be used to enhance the flavour of many dishes. They are particularly good at adding depth of flavour to meat dishes and work well with strong cheeses. A classic combination is bread, butter and anchovies, and this can be elevated with the addition of cheese to make anchovy toast.

Cheese Selection

When making anchovy toast, it is best to use a cheese with a strong, long-lasting flavour. Goats' cheese is a good option, as is sharp cheddar, or a creamy cheese such as mozzarella.

Anchovy Selection

Anchovies packed in oil will have a better flavour than those packed in water. If you are using whole anchovies, be aware that they are very salty, so you may want to use fewer anchovies or substitute with white anchovies.

Recipe

To make anchovy toast, first make a cheese spread by combining your chosen cheese with mayonnaise, garlic powder, pepper, and Tabasco. Spread this on slices of sourdough bread and bake in a hot oven until the cheese is melted and golden brown. Top with anchovies, and add extra flavour with herbs such as chives, and red chilli pepper flakes.

Serving Suggestions

Anchovy toast can be served as a starter or a snack and is best eaten with your fingers. It can be served with a green salad, or a Caesar salad, and is also good with eggs for breakfast.

Anchovies in salad

Anchovies are a popular ingredient in salads, adding a salty depth of flavour to the dish. They are particularly well-suited to peppery salad leaves such as rocket, watercress, and spinach, as well as romaine lettuce.

When it comes to cheese, Parmesan is a classic pairing with anchovies in a salad. Shavings of Parmesan can be added to a salad with anchovies, peppery leaves, roasted red peppers, tomatoes, and walnuts. This combination of salty, savoury, and bitter flavours creates a bright bite for a sunny day.

For a dressing, a simple mixture of oil, balsamic vinegar, and ground pepper can be used. Alternatively, an anchovy-based dressing can be made with garlic, lemon juice, olive oil, and vinegar. This type of dressing adds a salty tang to the salad and works well with bitter chicory salads, such as radicchio and endive, as well as green beans, pine nuts, pickled peppers, walnuts, apples, and Parmesan.

For a heartier salad, boiled potatoes can also be added. The combination of peppery leaves, anchovies, roasted vegetables, and potatoes creates a convenient and healthy option that is quick and easy to assemble.

Anchovies are also a key ingredient in the classic Caesar salad, where they are used in the dressing along with garlic, lemon juice, olive oil, vinegar, Dijon mustard, and Parmesan. This dressing is then tossed with crisp romaine lettuce, and topped with Parmesan shavings and fresh ground pepper.

Anchovies with meat

Anchovies are a versatile ingredient that can be used to flavour a variety of meats. They are particularly good at enhancing the flavour of meat that has a sweet aftertaste but lacks umami.

A Tuscan chicken liver crostini is a traditional dish that combines anchovies and meat. The anchovies provide a savoury note, enhanced by capers, creating a delicious pâté. Another classic Italian dish is Vitel tonné, which consists of thin slices of veal with a thick sauce made from anchovies, tuna, and capers. This combination creates an incredible, mythical flavour that has been a favourite since the '80s.

Anchovies can also be used to make a salsa verde for boiled meat. The anchovies intensify the flavour and make it more pungent and addictive. Another sauce, the Acciugata del Valdarno, is also used as an accompaniment to boiled meat. This sauce includes anchovies, capers, and oil, and only needs to be cooked for about ten minutes.

For a unique steak dish, try a thick sauce made from butter, garlic, and anchovy fillets. The anchovies should be allowed to slowly melt in the pan to create a rich, savoury sauce. This same technique can be used to enhance the flavour of other meats, such as chicken breast, scallops, turkey hamburgers, or veal cutlets. Simply add a couple of anchovy fillets to the cooking liquid and let them melt.

When combining anchovies with meat, it is important to remember that anchovies are already quite salty, so be cautious when adding additional salt to the dish.

Frequently asked questions