ANCHOVY AND GARLIC TOAST
With just a few high-quality ingredients and less than 10 minutes, you can make this appetizer. "Delicious" doesn't even begin to describe this: If I'm starting with this, then I know the rest of the meal will knock your socks off.
Provided by Antonia Lofaso
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the broiler. Put the halved baguette on a baking sheet. Rub the cut sides with the garlic clove, then drizzle with the olive oil and spread the butter on evenly.
- Place the cut anchovies evenly on the bread and broil until brown and bubbly, about 4 minutes. Cut into 12 even pieces, crunch some salt over the top and sprinkle with chopped parsley.
GARLIC ANCHOVY LINGUINE
This is a fabulous recipe for a light and flavorful pasta dish that's full of veggies. The mixture of anchovies and garlic creates an amazing flavor and aroma, and the crushed red pepper flakes add a nice kick. This recipe can handle as much garlic as you like, so push it to the limit.
Provided by Rachel
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Heat 6 tablespoons olive oil in a large skillet over medium heat, then stir in garlic, broccoli, and mushrooms; cook until lightly browned. Add anchovies and water, cover, and simmer for 4 to 5 minutes. Stir in green onions, tomatoes, and parsley, cover again, simmering until vegetables are soft, about 3 to 4 minutes.
- While the vegetables are cooking, bring a large pot of water and one teaspoon of olive oil to a boil. Add linguine and cook until al dente, about 7 to 8 minutes; drain. Toss with anchovy mixture and crushed red pepper flakes. If desired, season with black pepper. Serve immediately.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 58.6 g, Cholesterol 24.1 mg, Fat 19.3 g, Fiber 3.9 g, Protein 19.3 g, SaturatedFat 3.1 g, Sodium 1052.2 mg, Sugar 3.5 g
ANCHOVY PASTA WITH GARLIC BREADCRUMBS
Memorize how to make the addictively crunchy breadcrumbs in this dish; use them to top all your pasta recipes forevermore.
Provided by Claire Saffitz
Categories Bon Appétit Pasta Dinner Anchovy Breadcrumbs Garlic Lemon Chile Pepper Cheese
Yield Serves 4
Number Of Ingredients 12
Steps:
- Very thinly slice 4 garlic cloves (a mandoline works great) and set aside. Pulse remaining 4 garlic cloves in a food processor until finely chopped. Add bread and lemon zest and pulse until coarse crumbs form; season with salt and pepper.
- Heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Cook breadcrumb mixture, stirring often, until golden brown and crisp, about 5 minutes. Transfer breadcrumb mixture with a slotted spoon to a small bowl.
- Heat remaining 3 Tbsp. oil in same pot over medium-low. Cook reserved sliced garlic, stirring occasionally, until golden at edges, about 1 minute. Add anchovies and chiles and cook, stirring, until anchovies are dissolved, about 1 minute. Stir in lemon juice.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
- Using tongs, transfer pasta to pot with sauce along with 1 cup pasta cooking liquid. Cook, tossing often, until pasta is al dente. Add 3 Tbsp. pasta cooking liquid, then gradually add cheese, tossing until melted and emulsified. Remove from heat, add parsley, butter, and half of breadcrumb mixture and toss until combined and butter is melted. If pasta seems dry, add more pasta cooking liquid and oil and toss again. Season with salt and pepper, and more lemon juice if desired.
- Divide pasta among bowls. Top with remaining breadcrumb mixture.
ANCHOVY-GARLIC DRESSING
Tasting this bold dressing on its own, straight out of the jar, might make your eyes widen. It is very assertive. But don't tone it down thinking there must be an error. The high ratio of potent raw garlic to bright lemon juice to salty anchovy is very much on purpose - once you spoon the dressing over cold braised celery hearts or fennel heads or steamed cauliflower or leafy mustard greens, the ferocity is tamed. If it didn't start so high and assertive, it would become docile rather than perfectly obedient.
Provided by Gabrielle Hamilton
Categories easy, quick, salads and dressings, side dish
Time 10m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Place lemon juice, anchovies, garlic, kosher salt and red-pepper flakes in a medium bowl.
- Stir (don't whisk) in the olive oil.
- Season to taste with salt and several good grinds on the pepper mill for a bright, bracing dressing. Cover, and refrigerate for up to 2 weeks.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 123 milligrams, Sugar 0 grams
QUICK ANCHOVY AND GARLIC SAUCE
Yum Yum if you like anchovies. Salty, creamy, buttery, garlicky, luscious and easy. 2 entree servings or 4 appetizer servings
Provided by mandabears
Categories European
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- 1/2 pound pasta for 2 generous servings.
- Prepare the sauce while the pasta water is boiling.
- I like to use vermicelli.
- In a small skillet melt the butter.
- Add minced garlic.
- Cook until golden brown until it smells toasted.
- Do not let it scorch or it will taste bitter.
- When the garlic is golden brown, add the entire can of anchovies, including oil and the 3 tablespoons of olive oil.
- Cook and stir until the anchovies dissolve.
- If the pasta is not cooked yet, turn off the heat.
- When the pasta is cooked, finish the sauce.
- Add light cream to the sauce, and cook until it comes to a rolling boil.
- Pour over the well drained pasta and toss vigorously.
- Serve with parmesan cheese.
ANCHOVY GARLIC SPREAD
A change from garlic toast. You need to at least "like" anchovies for this one! Serving size depends on how thick or thin you spread the mixture on each slice of bread.
Provided by Rise3834
Categories Spreads
Time 8m
Yield 8 slices
Number Of Ingredients 4
Steps:
- Saute' garlic in oil (do not brown).
- Add anchovies and cook/saute for a few minutes.
- Put mixture in blender or food processor and puree.
- Spread onto sliced French, Sour Dough or Italian bread.
- Cover each slice with desired amount of cheese.
- Place under broiler until the cheese becomes bubbly.
- Note: if you are not terribly fond of anchovies (very salty fish) I would put on a thinner spread.
GREAT GARLIC SPREAD
Make and share this GREAT Garlic Spread recipe from Food.com.
Provided by spatchcock
Categories Spreads
Time 50m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Slice the top off the garlic bulb to reveal the cloves.
- Drizzle with olive oil and wrap in aluminum foil.
- Bake in a 400F (200C) oven for 45 minutes.
- Cool and remove garlic cloves from their skins by gently squeezing.
- Mash the garlic with a fork and combine with the remaining ingredients, mixing well and adding enough milk to achieve a spreadable consistency.
- Spoon into a serving bowl and sprinkle with chopped herbs.
- Serve with raw vegetables, crackers, or pita bread.
Nutrition Facts : Calories 149.4, Fat 13.5, SaturatedFat 7.7, Cholesterol 40.1, Sodium 178, Carbohydrate 2.9, Fiber 0.1, Sugar 1.2, Protein 4.8
GARLIC AND ANCHOVY DIP WITH VEGETABLES
Categories Dairy Fish Garlic Vegetable Quick & Easy Low/No Sugar Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Heat first 4 ingredients in heavy medium skillet over low heat until butter melts and mixture simmers, about 3 minutes. Season with salt and pepper. Transfer to flameproof bowl. Place over candle or canned heat burner. Serve with vegetables.
GARLIC SPREAD
Make and share this Garlic Spread recipe from Food.com.
Provided by Mirj2338
Categories Spreads
Time 5m
Yield 2 1/2 cups, 20 serving(s)
Number Of Ingredients 6
Steps:
- Place ingredients in a food processor fitted with the steel blade.
- Process until smooth, about 1 minute.
- Chill for several hours.
- Serve with bread, crackers or cut-up raw vegetables.
Nutrition Facts : Calories 73.4, Fat 6.2, SaturatedFat 3.6, Cholesterol 20.2, Sodium 254, Carbohydrate 1.2, Fiber 0.1, Sugar 0.9, Protein 3.3
ROASTED RED PEPPER, GARLIC AND ANCHOVY APPETIZER
Make and share this Roasted Red Pepper, Garlic and Anchovy Appetizer recipe from Food.com.
Provided by Crazy Chef Bob
Categories Peppers
Time 5m
Yield 3-4 , 3-4 serving(s)
Number Of Ingredients 4
Steps:
- place roasted red peppers on plate.
- place 2-3 anchovy fillets on peppers( more if desired).
- add desired amount of minced garlic( jarred is best).
- add extra virgin oil as desired.
- enjoy the great combination of flavors.
- guaranteed to come back for more!
Nutrition Facts : Calories 37.2, Fat 1.1, SaturatedFat 0.2, Cholesterol 6.8, Sodium 1846, Carbohydrate 4.4, Fiber 1.4, Protein 3.2
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