Anchovycreamcheese Recipes

ANCHOVY CREAM CHEESE

Anchovy Cream Cheese image

Ahhh, back to the past with this recipe. There was a period in my life when my husband and I entertained alot. This was always a hit.

Provided by Happy Harry 2

Categories Spreads

Time 15m

Yield 24-30 crackers

Number Of Ingredients 5

Ingredients

8 ounces cream cheese, soften
2 tablespoons anchovy paste
1 teaspoon lemon juice, fresh
1 teaspoon onion, finely grated
2 tablespoons chives, finely chopped

Steps:

In a small bowl, beat cream cheese with a large spoon until smooth.
Beat in anchovy past, lemon juice, and onion.
Adjust for seasoning. Add more lemon juice to cut saltiness as needed.
Serve on plain crackers or cocktail rye bread.

Nutrition Facts : Calories 37.4, Fat 3.5, SaturatedFat 2.1, Cholesterol 12.1, Sodium 101, Carbohydrate 0.3, Protein 1.3

ANCHOVY SAUCE

Anchovy Sauce image

Obviously not a sauce for everyone. But in Liguria, where it seems people eat anchovies daily, it's popular. An incredibly easy sauce to spice up grilled chicken or fish-swordfish, for example-whether hot or cold.

Yield makes about 1/2 cup

Number Of Ingredients 6

Ingredients

1 tablespoon minced garlic
1 tablespoon extra virgin olive oil, or more if you're using salt-cured anchovies
6 or 8 anchovy fillets, minced, oil reserved
1/4 cup mild vinegar, such as white wine or rice
1 tomato (drained canned is fine), chopped
Salt and freshly ground black pepper to taste

Steps:

Put the garlic in a small saucepan with the oil and/or anchovy oil; turn the heat to medium-low and cook just until the garlic begins to color. Add the anchovies and stir; cook for a minute over low heat.
Add the vinegar, raise the heat to medium, and cook until the liquid is reduced by half. Add the tomato and cook until the sauce separates, about 10 minutes. Season, place in a bowl, and whisk with a fork for a minute or so. Serve hot or at room temperature or cover and refrigerate for up to a couple of days; rewarm before serving.

QUICK ANCHOVY AND GARLIC SAUCE

Quick Anchovy and Garlic Sauce image

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

Ingredients

5 tablespoons butter
1 (2 ounce) can flat anchovies packed in oil
4 teaspoons minced garlic (about 5-7 cloves)
3 tablespoons olive oil
1/3 cup light cream
grated parmesan cheese

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.

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