Anchovy Aioli Recipes

SPAGHETTI AIOLI WITH ANCHOVIES & GARLIC (SPAGHETTI AGLIO E O

Spaghetti Aioli With Anchovies & Garlic (Spaghetti Aglio E O image

Hearty & Rustic Italian Pasta Dish... Always reminds me of Christmas Eve as growing up we did the traditional Italian "Feast of the Seven Fishes" NO MEAT Family Holiday Dinner. This was always a staple at that meal at my Grandparents House. This is also a quick recipe for a Friday during Lent. It goes great served with a Ceasar Salad & Garlic Bread!

Provided by BlondieItaliana

Categories Spaghetti

Time 17m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2/3 lb spaghetti
1 (2 ounce) can anchovy fillets
2/3 cup extra virgin olive oil
2 garlic cloves, chopped
1 teaspoon garlic (refrigerated jar of chopped garlic)
1 dash salt
1 dash garlic powder

Steps:

Boil water for pasta.
Meanwhile, saute' garlic, oil, & garlic powder in saucepan over low-medium heat (must not burn the garlic or it is ruined as the taste goes bad & you have to start from scratch).
Set aside 4-5 anchovies and cut them into small pieces, reserve those for last step.
Take remaining anchovies in can & add them to garlic & oil saute' and break them into pieces as you stir them into pan. Stir frequently. Add dash of salt to taste.
Cook pasta as directed. Drain. Put into large pasta bowl. Add oil/garlic/anchovy mix as well as reserved anchovy pieces. Toss together & serve immediately.

Nutrition Facts : Calories 634.2, Fat 38.6, SaturatedFat 5.5, Cholesterol 12.1, Sodium 565.4, Carbohydrate 57.6, Fiber 2.5, Sugar 2.1, Protein 14.2

CRISP FRIED OYSTERS WITH ASIAN VEGETABLE SLAW AND GARLIC-ANCHOVY AIOLI

Crisp Fried Oysters with Asian Vegetable Slaw and Garlic-Anchovy Aioli image

Provided by Food Network

Categories appetizer

Time 5h30m

Yield 6 servings

Number Of Ingredients 34

Ingredients

30 fresh oysters, shucked, with the shells reserved
2 large eggs
2 tablespoons milk
1 cup quick mixing flour
2 cups Japanese panko bread crumbs
1/2 cup rock salt
1/2 cup black sesame seeds
6 fresh banana leaves, available at Asian markets
Asian Vegetable Slaw, recipe follows
6 cups vegetable oil, approximately
1 recipe Garlic-Anchovy Aioli, recipe follows
6 lime wedges
1/4 cup peanut oil
3 tablespoons rice wine vinegar
1 lime, juiced
1 lemon, juiced
2 tablespoons soy sauce
1 tablespoon mirin (Japanese rice wine)
1 tablespoon sake
1 tablespoon nam pla (Thai fish sauce)
1 teaspoon sriracha (smooth Thai chili paste)
2 tablespoons sugar
1 teaspoon minced garlic
1 carrot, trimmed, peeled, and julienned
1 leek, trimmed, well washed, and julienned
1 cup shredded bok choy or other cabbage
1 hothouse (seedless) cucumber, well washed, trimmed and julienned
2 large eggs, beaten*
2 tablespoons rice wine vinegar
3 anchovy fillets, well drained and minced
1/2 teaspoon minced garlic
1/2 teaspoon turmeric
1 1/2 cups peanut oil
Coarse salt and freshly ground pepper, to taste

Steps:

Line a cookie sheet with parchment paper. Set aside. Wash and drain the oysters. Pat them dry. Wash and dry the shells and set them aside. Whisk together the eggs and milk. Place the flour into a plastic bag and the panko bread crumbs onto a shallow dish. Working with a few at a time, place the oysters into the flour and shake to coat. Dip the oysters into the egg mixture and then into the bread crumbs. Place the coated oysters on the prepared cookie sheet and continue coating until you have prepared all of the oysters. (If not frying immediately, cover and refrigerate).
Combine the rock salt and sesame seeds in a small bowl. Lay a banana leaf out on each of 6 plates. Place an equal portion of the salt mixture in the center of each leaf. Arrange 5 oyster shells around the banana leaf and fill each one with Asian Vegetable Slaw.
Heat the oil to 365 degrees on a candy thermometer in a deep-fat fryer. Working with a few at a time, drop the breaded oysters into the hot fat and fry for about 1 minute or until golden. Using a slotted spoon, lift the oysters from the fat and drain on paper towels. Continue frying until all of the oysters are cooked.
Place a fried oyster on top of each slaw-filled shell. Spoon a small dot of Garlic-Anchovy Aioli on the top of each oyster. Place a lime wedge next to each oyster and serve.
In a medium bowl, whisk together the peanut oil and rice wine vinegar. Add the lime and lemon juices and whisk to combine. Whisk in the soy sauce, mirin, sake, nam pla, and sriracha. When well combined, stir in the sugar and garlic. Set aside.
Place the carrot and the leek in boiling salted water for 30 seconds to set the color. Immediately drain and refresh under cold running water until well chilled. Pat dry.
Place the blanched carrot and leek in a mixing bowl along with the bok choy and cucumber. Add the reserved sauce and toss to combine. Cover and refrigerate for 2 hours before serving.
Place the eggs and vinegar in a mixing bowl and whisk vigorously to combine. (If you are concerned about the safety of eating uncooked eggs, replace the above ingredients and the peanut oil with 1 1/2 cups fine-quality mayonnaise, which can be seasoned with the anchovies, garlic, and turmeric.) Add the anchovies, garlic, and turmeric and whisk to blend. Slowly whisk in the oil, beating until the mixture is the consistency of mayonnaise. Taste and adjust the seasoning with salt and pepper. Store, covered and refrigerated, for up to 3 days.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

ANCHOVY & SCALLION AIOLI

Anchovy & Scallion Aioli image

Provided by Martha Stewart

Categories Seafood Recipes

Time 5m

Yield Makes 3/4 cup

Number Of Ingredients 4

Ingredients

1/2 cup mayonnaise
2 minced scallions
1 1/2 teaspoons anchovy paste
Roasted potatoes and white fish; a burger; or grilled or roasted vegetables (for serving)

Steps:

Stir together mayonnaise, scallions, and anchovy paste. Serve aioli with roasted potatoes and white fish, such as sea bass; on a burger; or as a dip for grilled or roasted vegetables.

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