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Anchovy recipes - 9 recipes

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By á-174535

Rate this recipe 4.8/5 (5 Votes)
Egg Salad Crostini with White Anchovies 1 Picture
Details

Servings 48
Cooking time 80

  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 large onion, thinly sliced
  • Kosher salt and freshly ground pepper
  • 1 thin baguette, sliced 1/4-inch thick
  • 1 large garlic clove, halved
  • 6 large eggs, room temperature
  • 1 tablespoon chives, finely chopped
  • 1 teaspoon white wine vinegar
  • 24 white anchovy fillets or pickled herring pieces, drained, patted dry and halved crosswise

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Crostini slices are topped with a thin slice of onion, egg salad and piece of white Anchovy

Top rated Anchovy recipes

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"For me there is no better tapa than a really good stuffed olive

  • 36 large Sicilian olives (about 1 pound)
  • 36 whole almonds, salted & roasted
  • 9 oil-packed anchovy fillets, each cut lengthwise into 4 thin strips
  • 4 large piquillo peppers from a jar, drained, each cut lengthwise into 9 thin strips
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1 garlic clove, minced
  • 1 1/2 teaspoons finely grated orange zest
4.2/5 (5 Votes)

By

A lighter, brighter option for all you Caesar salad lovers

  • 2 lemons
  • 4 anchovy fillets packed in oil, drained, finely chopped
  • 1/2 cup olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
4.6/5 (5 Votes)

By

Based on the classic French caramelized-onion tart with olives and anchovies, these little two-bite hors d'oeuvres ...

  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons fresh thyme, minced
  • 2 large red onions, halved length-wise and thinly sliced
  • 2 teaspoons sugar
  • 1 teaspoons red wine vinegar
  • kosher salt and freshly ground black pepper, to taste
  • 10 salt-cured black olives, pitted and minced
  • 2 (9" x 11") sheets frozen puff pastry, thawed
  • 8 oil-packed anchovy filets, drained, cut into 4 slivers each
  • Minced chives or flat-leaf parsley, for garnish
4.5/5 (6 Votes)

By

Swiss chard stems have the same mineral flavor as the leaves, but lack their gloss and buoyant texture

  • ANCHOVY VINAIGRETTE:
  • 2 ounces anchovies (preferably salt-packed, cleaned, rinsed, and soaked in a few changes of milk -- see note)
  • 1/2 ounce garlic, minced (about 3 small cloves)
  • 3/4 cup + 4 teaspoons extra virgin olive oil
  • 1/2 teaspoon red chile flakes, or more to taste
  • GRILLED CHARD STEMS:
  • Stems from 1 large bunch Swiss chard (save greens for another use)
  • Extra virgin olive oil
  • Salt and freshly ground pepper
  • Anchovy Vinaigrette (above)
  • Splash sherry vinegar
5/5 (1 Votes)

By

Directions for the tuna: Place the tuna steaks in a 9 x 12-inch ceramic or glass baking pan and add the olive oil,...

  • This is an old Venetian recipe for grilled tuna.
  • Tuna Ingredients
  • 6 slices fresh tuna steaks, about 3/8 inch thick (about 2 pounds total)
  • 3/4 cup extra-virgin olive oil, plus additional for basting
  • 2 cups dry white wine
  • 1 onion, very thinly sliced
  • 3 tablespoons finely chopped fresh parsley
  • 1 teaspoon dried thyme
  • 1 bay leaf, crumbled
  • Salt and freshly ground black pepper to taste
  • Lemon wedges
  • Anchovy Sauce Ingredients - Makes 1/4 cup
  • 4 salted anchovy fillets, rinsed
  • 2 large garlic cloves
  • 2 tablespoons finely chopped fresh parsley
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon freshly squeezed lemon juice
4.4/5 (8 Votes)

By

Heat a large frying pan with 2-3 tablespoons olive oil

  • 1 lb of fresh baby spinach
  • 4 cloves garlic - chopped
  • 2 vine ripe tomatoes - diced
  • 1 bell pepper – any color - sliced
  • 2 oz. can of anchovy filets in olive oil
  • 3 tbs. olive oil
  • 3 tbs. red wine
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • Fresh Romano or Parmesan cheese for grating
  • 1 lb. of your favorite spaghetti
  • Olive oil for drizzling
4.5/5 (4 Votes)

By

Rustic Italian Bread thanks to Emeril L

  • 1 package active dry yeast
  • 1 teaspoon sugar
  • 1 1/2 cups warm water
  • 1 teaspoon salt
  • 1 tablespoon finely chopped garlic
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon crushed red pepper
  • 4 to 4 1/2 cups all-purpose flour
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup grated Romano cheese
  • 5 tablespoons extra-virgin olive oil
  • 1 (2-ounce) tin anchovy fillets packed in olive oil
4/5 (35 Votes)

By

Serve with Crusty bread and roasted veggies

  • 3/4 cup olive oil
  • 6 tablespoons butter, room temperature
  • 12 anchovy fillets
  • 6 large garlic cloves, crushed and minced
  • fresh vegetables, cut into bite-size pieces
  • 1 large loaf crusty Italian or French bread, cut into 2" slices
3.3/5 (3 Votes)

By

Finely grate garlic into bowl

  • In a large pot:
  • 2 1/2 c. dry white wine
  • 2 tb. butter 1 tb. crushed red pepper flakes 1 tb. sugar 1 by leaf 8 c. water
  • bring to boil and add one head of cauliflower with leaves removed and base trimmed. Simmer turning occasionally until knife pierces easily about 15-20 min.
  • Transfer to buttered baking sheet until browned about 25-30 min. at 425
  • Anchovy Aioli:
  • 1 or 2 garlic cloves
  • 1/2 tsp. water
  • 1 large egg yolk
  • 1/2 c. olive oil
  • 1 2oz. can of chopped anchovies in olive oil
  • 1-2 tbs. of lemon juice
0/5 (0 Votes)

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ROASTED CAULIFLOWER WITH ANCHOVY AIOLI Egg Salad Crostini with White Anchovies