Frozen Anchovy Cream Recipes

FROZEN ANCHOVY CREAM

Frozen Anchovy Cream image

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

Ingredients

1 cup whipping cream or 1 cup non-dairy coffee creamer
1 (4 1/2 ounce) can anchovy fillets (14-16 fillets)
2 tablespoons chopped chives
1/4 teaspoon ground black pepper

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

Anchovy Sauce With Cream and Oil image

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

Ingredients

1 cup tomatoes, and anchovy sauce
2 tablespoons chili oil
4 -5 tablespoons heavy cream
chopped parsley, if desired
12 ounces spaghetti or 12 ounces thin spaghetti, cooked
salt, if needed
black pepper, if desired

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

Pan-Fried Anchovies image

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

Ingredients

32 fresh anchovies or 16 sardines (about 1 1/4 pounds), cleaned
1 cup toasted unseasoned dry breadcrumbs
Coarse salt and freshly ground pepper
Extra-virgin olive oil, for frying
Fresh lemon wedges, for serving

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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