ANCHOVY-WRAPPED OLIVES
These salty and briny little snacks are prepared using only two ingredients, but pack a major flavor punch. The anchovies add an umami richness to the briny olives which pair perfectly with a pre-dinner cocktail.
Provided by Food Network Kitchen
Categories appetizer
Time 5m
Yield 12 anchovy-wrapped olives
Number Of Ingredients 0
Steps:
- Lay 12 anchovy fillets on a paper towel and gently pat dry. Wrap each anchovy around a garlic-stuffed green olive, then skewer with a toothpick or cocktail pick.
MIXED GREEN SALAD WITH LEMON, OLIVES AND ANCHOVIES
Provided by Rachael Ray : Food Network
Time 10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Toss greens with lemon juice, salt and pepper. Coat greens with oil and toss them again. Add olives to the salad bowl and arrange anchovies around the salad bowl. Sprinkle with chopped chives to garnish.
CAULIFLOWER WITH ANCHOVIES AND CRUSHED OLIVES
In this versatile side dish, cauliflower is both sautéed (for flavor and tenderness) and left raw (for crunch), then dressed with warm, crushed olives and melted anchovies. The preserved lemon, which is optional, may seem like a bit much given all the other salty, briny ingredients, but its punch does a lot to bring everything together.
Provided by Alison Roman
Categories vegetables, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the anchovies, and let them melt and sizzle in the olive oil, about 2 minutes. Add about ¾ of the cauliflower, season with salt and pepper and stir to coat. Cook, tossing occasionally, until the cauliflower is browned on one side, 4 to 7 minutes. Add the olives and half of the oregano and give it a stir. Continue to cook until the cauliflower is completely softened and evenly browned, another 4 to 7 minutes.
- Remove from heat and transfer to a large bowl along with scallions, preserved lemon (if using), vinegar and remaining raw cauliflower. Season with salt, pepper and more vinegar, if you like.
- Transfer cauliflower to a large serving platter or bowl and top with parsley, remaining oregano and a drizzle of olive oil.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 15 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 523 milligrams, Sugar 2 grams
FENNEL SALAD WITH ANCHOVY AND OLIVES
This salad is a zesty first course or a fine lunch. A range of sharp flavors - garlic, anchovy, lemon and briny olives - contrast beautifully with the anise-scented fennel bulb. Dress the salad just before serving, so the sliced fennel stays crisp. It may seem silly to smash and pit your own green olives, but they look better and taste meatier that way. In any case, please don't cut pitted olives crosswise into little slices.
Provided by David Tanis
Categories salads and dressings, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Make the dressing: Put chopped anchovies, lemon juice and zest, preserved lemon (if using) and garlic in a small bowl. Add a pinch of salt and pepper, and whisk in olive oil.
- Prepare the salad: Place sliced fennel in a salad bowl, and season with salt and pepper. Add olives and dressing, and toss to coat.
- Transfer to serving platter or individual plates. Surround with halved eggs (draped with more anchovy fillets, if desired), and scatter parsley leaves over the top.
PASTA WITH ANCHOVIES, GARLIC, CHILES AND KALE
If you don't have an after-work, go-to pasta dish, this may fill the void. The backbone of flavor comes from pantry staples - a pungent mix of anchovies, garlic, red pepper flakes and capers, which gives pasta more than enough character for a satisfying dinner. But kale (or chard, spinach or other greens) adds a fresh, earthy flavor and enough vegetable content to turn it into a one-dish meal.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, pastas, main course
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Bring a heavily salted pot of water to a boil. Cook pasta until al dente. Drain.
- Meanwhile, heat oil in the largest skillet you have. Add chiles and a pinch of salt and toast until golden, 1 to 2 minutes.
- Add smashed garlic, capers and anchovies. Let cook until everything is golden, the capers look crisp around the edges and the anchovies have dissolved into the oil, about 3 to 4 minutes. (You can help anchovies dissolve by mashing them with a wooden spoon as they cook.) Add kale and 2 tablespoons water and sauté until kale wilts and cooks in the pan and is well coated with oil, about 5 minutes. You might have to add more water if the water evaporates before the kale finishes cooking.
- Add drained pasta and toss well. Add more salt if necessary and plenty of black pepper, and serve drizzled with more oil and a squeeze of lemon if the dish needs a lift. Cheese isn't necessary but if you like pecorino and have some on hand, feel free to shower it on top.
Nutrition Facts : @context http, Calories 488, UnsaturatedFat 2 grams, Carbohydrate 94 grams, Fat 3 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 532 milligrams, Sugar 5 grams
MIXED VEGETABLES WITH ANCHOVIES AND OLIVES
This gorgeous dish is similar to ratatouille.
Yield Makes 4 main-course or 8 side-dish servings
Number Of Ingredients 16
Steps:
- Place eggplant pieces in large colander set over bowl. Sprinkle with 1 tablespoon salt. Let stand 1 hour. Pat eggplant dry with paper towels; set aside. Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers; cut into 1/2-inch-wide strips and set aside.
- Heat 6 tablespoons oil in heavy large pot over medium heat. Add onions and sauté until light golden, about 10 minutes. Mix in garlic. Add eggplant, zucchini, tomatoes, half of parsley, bay leaves, 1 teaspoon pepper, honey, and cumin. Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 30 minutes. Add bell peppers; cook uncovered 10 minutes longer, stirring occasionally. (Can be made 6 hours ahead. Chill. Rewarm before continuing.)
- Heat remaining 2 tablespoons oil in small saucepan over low heat. Add anchovies, oregano, and remaining parsley; stir 1 minute. Add to vegetable mixture. Stir in olives. Season with salt and pepper. Serve warm or at room temperature.
BROCCOLI WITH ANCHOVIES AND GARLIC
Admit it. Broccoli, that ubiquitous vegetable side dish, gets old. This take, which Pierre Franey brought to The Times in 1987 as part of his 60-Minute Gourmet column, will not. It is not much different - and no more difficult - than your standard broccoli sauté except for the addition of anchovies. If that word normally frightens you, fear not. Here, they are barely detectable as such, but provide a complex salinity that salt alone cannot. You'll never eat boring broccoli again.
Provided by Pierre Franey
Categories side dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut off the broccoli tops into individual florets. Cut the stems crosswise into 2-inch lengths. Trim off the outside of the stems and cut the trimmed pieces diagonally into 1/4-inch slices. There should be about 6 cups in all.
- Bring enough water to a boil to cover the broccoli when it is added. Add salt and the broccoli pieces and cook 3 minutes. Drain.
- Heat the oil in a skillet and add the broccoli pieces. Cook, stirring, over relatively high heat, and add the garlic, pepper flakes and anchovy paste. Cook, tossing and stirring the ingredients together, about 1 minute. Serve.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 381 milligrams, Sugar 3 grams
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