Frozen Anchovy Cream Recipes
FROZEN ANCHOVY CREAM
Make and share this Frozen Anchovy Cream recipe from Food.com.
Provided by Chef Dudo
Categories Very Low Carbs
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Line a round 8-inch pie pan or an oblong loaf pan with clingfilm.
- Drain anchovies and set a few aside for garnishing.
- Mash 10-12 fillets with a fork.
- Whip cream.
- Mix cream with mashed anchovies and one tablespoon chopped chives.
- Season with the pepper.
- Pour into prepared pan, cover with cling film and freeze for 12-14 hours (can be kept in freezer for up to one week).
- Remove from freezer 1 hour before serving.
- Unmold.
- Garnish with remaining chives and anchovy fillets, split lenghtwise.
- Keep in refridgerator until serving, should be eaten half frozen.
- Serve with baked potatoes or dark bread.
Nutrition Facts : Calories 273, Fat 25.1, SaturatedFat 14.4, Cholesterol 108.6, Sodium 1192.6, Carbohydrate 1.8, Fiber 0.1, Sugar 0.1, Protein 10.5
ANCHOVY SAUCE WITH CREAM AND OIL
The description available will not allow me to write Tomato and Anchovy Sauce, but that is what it entails.
Provided by Tuck Burnette
Categories European
Time 7m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Put the sauce, oil and cream into a broad skillet or sauté pan.
- Cook the spaghetti in salted boiling water till al dente, drain, reserve a little of the pasta water.
- When the spaghetti is almost cooked, warm the sauce to a simmer, reduce it just barely, tossing in the spaghetti when it comes to a boil. Turn off the heat and toss thoroughly to coat. Add chopped parsley if desired. Taste and correct for salt and pepper.
Nutrition Facts : Calories 502.7, Fat 9.2, SaturatedFat 4.9, Cholesterol 27.4, Sodium 17.4, Carbohydrate 88, Fiber 4.4, Sugar 4.6, Protein 15.8
PAN-FRIED ANCHOVIES
Fresh anchovies and sardines are widely available throughout southern Europe and make a quick, inexpensive appetizer or lunch. In the United States, they can be bought filleted or simply cleaned and left whole.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 25m
Number Of Ingredients 5
Steps:
- Rinse fish and shake lightly to dry slightly, leaving some water on to help breadcrumbs adhere. Spread breadcrumbs in a shallow bowl or pie dish; season with salt and pepper.
- In a large cast-iron or other heavy skillet, heat 1/4 inch oil over high until shimmering. (Test by dropping a breadcrumb; if it sizzles and floats instantly, the oil is hot enough for frying.) Working in batches so as not to crowd, dredge fish in breadcrumbs and lay flat in skillet. Reduce heat to medium and cook until fish are golden brown on bottom, about 3 minutes. Flip fish, one at a time, and continue to cook until tender when pressed in center and flesh is opaque, 2 to 3 minutes more. Using a slotted spatula, transfer fish to prepared baking sheet; sprinkle with salt. Between batches, increase heat and strain out browned crumbs, or wipe out pan as needed.
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