anchovy paste

[laden]

I finally found anchovy paste in a tube at Kroger so I purchased some.

What I hadn't noticed was how many calories and how full of fat it was! The brand I got was Giovanni's and for 1 tsp. it has 40 calories and 3g of fat.

I'm wondering if this is pretty standard or if they make another brand without all the oil.

[Deanna]

Found your unanswered post way down here all alone!

Take it from someone who uses anchovy paste FREQUENTLY...you really shouldn't worry about the amount of oil in it. It is so potent, you will surely be using no more than a teaspoon or two (three would surely be the max!) in a recipe that serves four or more.

In other words, a little goes a long way!

[christinew]

Laden and Deanna,

I found the brand Reese with 2.5 g of fat and 30 calories. I don't know all the uses of it yet, however I am going to make the greek chicken dish tonight from CL August 2000 and it calls for the anchovy paste. Are there any other great ways to use it and should it be refrigerated after opening??

Thanks,
ChristineW

[Deanna]

Here are two of my very favorite salad recipes...I could make a meal of them (and have, as a matter of fact!)

Note: I never use the egg in this Caesar Salad recipe, it's excellent without

* Exported from MasterCook *

Caesar Salad (little Debbie's)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads and Dressings Tried & True


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head romaine lettuce
4 cloves garlic -- or less, to taste
1/2 cup olive oil
3/4 teaspoon salt
1 teaspoon dry mustard -- or less, to taste
1 tablespoon vinegar
1/4 teaspoon pepper -- freshly ground
1 1/2 teaspoons Worcestershire sauce
6 Anchovy fillets -- drained and chopped, optional
1 whole egg
1 tablespoon lemon juice
2 tablespoons grated Parmesan cheese
1/4 cup blue cheese, crumbled -- or Feta cheese
1 cup Croutons -- Caesar Salad style

Wash, drain and dry romaine lettuce. Tear off leaves from ribs and into bite size peices. Put into a plastic bag and refrigerate several hours until crisp and cold.

Combine chopped garlic, salad oil, salt, mustard, vinegar, pepper, Worcestershire and anchovies. Shake well and refrigerate several hours.

Boil 2" water. Turn off, drop egg in for 1-3 minutes, pull out, cool, crack in bowl. Add lemon juice, then add to the salad oil mixture. Shake well. Pour over romaine, toss well. Add cheeses, toss well. Sprinkle croutons over top and serve.

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Per serving: 377 Calories (kcal); 33g Total Fat; (76% calories from fat); 10g Protein; 13g Carbohydrate; 60mg Cholesterol; 885mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0



* Exported from MasterCook *

Greek Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads and Dressings Tried & True


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dressing:
1 clove garlic -- coarsely chopped
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
pinch cayenne pepper
1/4 cup olive oil
1 teaspoon anchovy paste -- (or 2 chopped anchovy filets)
Salad:
1 head iceberg lettuce
1/4 cup black olives
4 ounces feta cheese
1 whole tomato -- diced

To make dressing, place the garlic, vinegar, salt, black pepper and cayenne in a blender or food processor fitted with a metal blade. Process until blended. Continuing to process, gradually add the oil, drop by drop at first, then in a thin steady stream. The dressing will thicken. Continuing to process, add the anchovy paste. Taste and add more salt, if needed.

The dressing can be used right away or covered and left at rom temperature. If making the dressing more than 1 day ahead, cover and refrigerate.

To assemble salad, toss all ingredients including dressing in a large bowl just before serving.

Source:
"Unknown, Bulletin Board Posting"

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Per serving: 232 Calories (kcal); 21g Total Fat; (78% calories from fat); 6g Protein; 7g Carbohydrate; 25mg Cholesterol; 539mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0