Anchovy Garlic Spread Recipes

ANCHOVY GARLIC SPREAD

Anchovy Garlic Spread image

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

Ingredients

1 can flat anchovy
2 tablespoons olive oil
10 -12 cloves garlic
mozzarella cheese (shredded)

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.

ANCHOVY DIP

Anchovy Dip image

Great with baguette slices, this dip is also wonderful spread on sandwiches or stirred into scrambled eggs.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 1 1/2 cups

Number Of Ingredients 7

Ingredients

2/3 cup extra-virgin olive oil
1/2 cup whole milk
12 garlic cloves, smashed and peeled
16 anchovy fillets
4 cups packed fresh parsley (from 2 bunches)
Ground pepper
2 to 3 teaspoons lemon juice

Steps:

In a small saucepan, bring olive oil, milk, garlic, and anchovy fillets to a simmer over medium; cook until garlic is tender, 8 minutes. Transfer to a food processor and add parsley. Pulse until smooth; season with pepper and lemon juice.

Nutrition Facts : Calories 282 g, Fat 26 g, Fiber 2 g, Protein 5 g, SaturatedFat 4 g

BAGNA CALDA (ITALIAN GARLIC-ANCHOVY-SARDINE APPETIZER)

Bagna Calda (Italian Garlic-Anchovy-Sardine Appetizer) image

This is an old Italian recipe passed down by many generations of my family. It's mainly used in small servings, and is great as an appetizer spread on bread or as a dip with vegetables.

Provided by crd5055

Categories Appetizers and Snacks Seafood

Time 35m

Yield 32

Number Of Ingredients 5

Ingredients

1 ½ cups vegetable oil
¾ cup minced garlic
4 (2 ounce) cans anchovy fillets packed in olive oil, drained
3 (4 ounce) cans sardines packed in olive oil, drained
1 cup butter

Steps:

Place the canola oil in a skillet and heat over medium heat. Stir in the garlic, and cook until golden brown, about 5 minutes. Add the butter, anchovies, and sardines. Cook and stir until well blended, 10 to 15 minutes. Serve warm.

Nutrition Facts : Calories 98.6 calories, Carbohydrate 1.1 g, Cholesterol 35.1 mg, Fat 8.6 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 4 g, Sodium 301.4 mg

SPICY PASTA WITH BROCCOLI, ANCHOVY, AND GARLIC

Spicy Pasta with Broccoli, Anchovy, and Garlic image

An Italian classic. Sweet, salty, and spicy flavors combine in this unique and tasty pasta and broccoli dish. This dish benefits from being richly coated in olive oil. Serve with a fresh, absorbent slice of focaccia to mop up the sauce.

Provided by Stephen Van Houten

Categories Fish Recipes

Time 35m

Yield 2

Number Of Ingredients 8

Ingredients

1 head broccoli, cut into florets
3 tablespoons olive oil, divided
2 pinches salt to taste
½ (16 ounce) package linguine pasta
6 anchovy fillets in olive oil, drained
3 cloves garlic, thinly sliced
½ teaspoon red pepper flakes, or more to taste
1 pinch ground black pepper to taste

Steps:

Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. Toss broccoli in a bowl with 1 tablespoon olive oil and salt; spread on a large baking sheet.
Broil in the preheated oven until broccoli is tender and beginning to brown, 5 to 10 minutes.
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
Heat 1 tablespoon olive oil in a large skillet over low heat. Add anchovies, garlic, and red pepper flakes; cook and stir until anchovies dissolve into the oil, 3 to 5 minutes. Season with pepper. Mix in roasted broccoli.
Drain pasta and return to the pot. Add broccoli-anchovy mixture and mix well. Drizzle remaining olive oil on top.

Nutrition Facts : Calories 666.9 calories, Carbohydrate 93.7 g, Cholesterol 10.2 mg, Fat 24.7 g, Fiber 8.1 g, Protein 23 g, SaturatedFat 3.7 g, Sodium 652.1 mg, Sugar 6.4 g

ANCHOVY AND GARLIC TOAST

Anchovy and Garlic Toast image

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

Ingredients

1 large baguette (12 inches), halved crosswise, then lengthwise
1 garlic clove
4 tablespoons extra-virgin olive oil
5 tablespoons high-quality, unsalted grass-fed butter, at room temperature
24 olive oil-packed anchovies, cut in half crosswise on a bias, preferably Cetara
Flaky sea salt, such as Maldon, for serving
2 tablespoons chopped Italian parsley

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.

ANCHOVY-GARLIC DRESSING

Anchovy-Garlic Dressing image

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

Ingredients

4 lemons, juiced and strained (about 3/4 cup)
20 oil-packed anchovy fillets (from one 3.5-ounce jar), drained and minced
9 fresh, sticky, assertive garlic cloves, finely grated using a Microplane
2 teaspoons kosher salt, plus more if desired
1 teaspoon red-pepper flakes
2 cups extra-virgin olive oil
Freshly ground black pepper

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

ROMAN GARLIC AND ANCHOVY SALAD DRESSING

Roman Garlic and Anchovy Salad Dressing image

Provided by Faith Willinger

Categories Condiment/Spread Food Processor Fish Garlic No-Cook Quick & Easy Salad Dressing Chill

Yield Makes about 1/2 cup

Number Of Ingredients 6

Ingredients

3 whole anchovies packed in salt or 6 bottled or canned flat anchovy fillets
1/4 cup plus 2 tablespoons red-wine vinegar
2 to 3 garlic cloves
1/2 cup extra-virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste

Steps:

In a bowl combine anchovies and 1/4 cup vinegar and let stand 6 hours if using salted anchovies, 2 hours if using bottled or canned. Drain anchovies (debone if using salted) and rinse well. Pat anchovies dry between paper towels and in small food processor blend with garlic until garlic is minced. Add oil, remaining 2 tablespoons vinegar, salt, and pepper and blend dressing until smooth and emulsified. Dressing keeps, covered and chilled, 1 week.

STEAK WITH ANCHOVY GARLIC BUTTER

Steak with Anchovy Garlic Butter image

Categories Beef Fish Garlic Sauté Quick & Easy Dinner Meat Steak Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

2 garlic cloves
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon anchovy paste
1 1/2 teaspoons fresh lemon juice
3/4 teaspoon black pepper
2 tablespoons finely chopped fresh flat-leaf parsley
2 (1-inch-thick) boneless beef top loin (strip) steaks (each about 1 pound)
1/2 teaspoon salt
3 tablespoons olive oil

Steps:

Mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Mash together butter, anchovy paste, lemon juice, garlic paste, and 1/4 teaspoon pepper until combined well. Stir in parsley.
Pat steaks dry and sprinkle with salt and remaining 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Sauté steaks 1 at a time, turning once, about 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand 5 minutes before serving.
Top steaks with a dollop of anchovy butter and slice.

BLACK OLIVE, ANCHOVY, & CAPER SPREAD (GARUM)

Black Olive, Anchovy, & Caper Spread (Garum) image

In ancient Rome, garum was a pungent all-purpose condiment made from fermented anchovies, not unlike present-day Asian fish sauce. In modern Catalonia, the name refers to a spread similar to the French tapenade made of olives, anchovies, capers, sometimes mashed egg yolks, and either olive oil or butter. This recipe, flavored with rum and a touch of mustard, is adapted from the one served at the Hotel Ampurdan in Figueres. The hotel is legendary for its robust Catalan cooking and credited with naming this spread 'garum'. Try to find olives that are pungent, but not vinegary and briny. The spread is delicious on toasted baguette rounds or slices of grilled country bread. It also makes a fine accompaniment to grilled meat, chicken or fish. Adapted from the cookbook, "The New Spanish Table"

Provided by TxGriffLover

Categories Low Protein

Time 1h10m

Yield 1 3/4 cups

Number Of Ingredients 9

Ingredients

2 cups pitted black olives, such as nicoise (see note)
4 anchovy fillets, chopped and mashed with a fork
2 tablespoons capers, drained
1 large garlic clove, crushed with a garlic press
1 large hard-cooked egg yolk, mashed with a fork
2 tablespoons dark rum (or brandy)
1/2 teaspoon Dijon mustard
4 tablespoons fragrant extra virgin olive oil
grilled bread, toast or breadstick, for serving

Steps:

Place the olives, anchovies, capers, garlic, egg yolk, rum and mustard in a food processor and process in quick pulses to a medium-fine paste, scraping down the side of the bowl as needed. Gradually add the olive oil, pulsing several times after each addition. Scrape the mixture into a bowl and let stand at room temperature for about 1 hour so that the flavors develop. Serve with grilled bread, toast or bread sticks. The spread can be refrigerated, covered, for up to 2 weeks.
Note: if the only pitted olives you can find are Kalamatas, soak them briefly in cold water and use fewer capers and anchovies. To pit olives, place them in a plastic bag. Lay the bag on a flat surface, and crush them lightly with the flat side of a large knife, mallet or heavy skillet. Then pick out and discard the pits. Cooking time includes standing time.

Nutrition Facts : Calories 542.9, Fat 50.9, SaturatedFat 7.6, Cholesterol 127.7, Sodium 1987.9, Carbohydrate 11.2, Fiber 5.3, Sugar 0.2, Protein 5.9

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