Anchovygarlicspread Recipes

GARLIC ANCHOVY LINGUINE

Steps:

• Heat 6 tablespoons olive oil in a large skillet over medium heat, then stir in garlic, broccoli, and mushrooms; cook until lightly browned. Add anchovies and water, cover, and simmer for 4 to 5 minutes. Stir in green onions, tomatoes, and parsley, cover again, simmering until vegetables are soft, about 3 to 4 minutes.
• While the vegetables are cooking, bring a large pot of water and one teaspoon of olive oil to a boil. Add linguine and cook until al dente, about 7 to 8 minutes; drain. Toss with anchovy mixture and crushed red pepper flakes. If desired, season with black pepper. Serve immediately.

ANCHOVY AND GARLIC TOAST

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.

ANCHOïADE RECIPE

Steps:

• Fit the food processor with a blade, and set it to whirl. Drop in the garlic, so it smashes to smithereens. Drop in all the anchovies at once. Add the olive oil and vinegar. Then stop the machine, scrape down the sides, and whiz until pretty smooth.
• Spoon into a small bowl and serve with a few handfuls of fresh sugar snaps, or spoon it over roasted red and yellow peppers, or serve it as a dip for olive bread.

ANCHOVY GARLIC SPREAD

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.

WARM GARLIC ANCHOVY DIP

Steps:

• In a mortar and pestle or mini-chopper, mash the garlic cloves and 1 tablespoon olive oil into a smooth paste, and transfer to a small bowl. Mash (or chop) the anchovy fillets into a smooth paste. (Alternatively, chop or slice the garlic and anchovy by hand, separately.)
• Put the garlic (crushed, chopped, or sliced) in the saucepan with the butter, and set over medium-low heat or a tabletop heat source. Cook slowly until the garlic is thoroughly softened and melted in the butter. Stir in the anchovies and the remaining olive oil, and heat over a low flame, mashing the anchovies with the back of a spoon until thoroughly disintegrated.
• When the bagna cauda is piping hot, whisk the sauce briefly to blend and emulsify, and serve with cut vegetables alongside (see box on following page).

STEAK WITH ANCHOVY GARLIC BUTTER

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.

QUICK ANCHOVY AND GARLIC SAUCE

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.

ANCHOVY-GARLIC DRESSING

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.

GARLIC ANCHOVY SALAD DRESSING

Steps:

• Place the first nine ingredients in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Transfer to a small bowl or jar; cover and store in the refrigerator.