GARLIC AND ANCHOVY DIP WITH VEGETABLES
Categories Dairy Fish Garlic Vegetable Quick & Easy Low/No Sugar Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Heat first 4 ingredients in heavy medium skillet over low heat until butter melts and mixture simmers, about 3 minutes. Season with salt and pepper. Transfer to flameproof bowl. Place over candle or canned heat burner. Serve with vegetables.
ITALIAN ANCHOVY AND RICOTTA DIP
I love to make this dip for parties - you can serve it with crackers or sliced baguette or make little open sandwiches.
Provided by Alemarsi
Categories Cheese Dips and Spreads
Time 1h15m
Yield 10
Number Of Ingredients 9
Steps:
- Combine anchovies and capers in a blender; blend into a paste. Add ricotta cheese, cream cheese, sour cream, lemon juice, and parsley; mix well. Spoon into a serving dish and refrigerate for 1 hour.
- Fold in lemon zest and pecan nuts before serving. Garnish with more parsley, if desired, and whole pecans.
Nutrition Facts : Calories 115.6 calories, Carbohydrate 2.5 g, Cholesterol 26.4 mg, Fat 10.1 g, Fiber 0.7 g, Protein 4.8 g, SaturatedFat 4.7 g, Sodium 258 mg, Sugar 0.2 g
ANCHOVY DIP
I've had this recipe for ages- it's really good! The anchovy taste is subtle. My aunt sent me a publication called Party Time Ideas from Safeway, and this was one of the recipes.
Provided by BecR2400
Categories Brunch
Time 15m
Yield 1 3/4 cups of dip
Number Of Ingredients 7
Steps:
- Combine all of the ingredients in order given.
- Makes about 1 3/4 cups.
- Tips: Looking for an unusual container for your dip? Try a sea shell, coconut shell, green or red bell pepper case, half grapefruit, or scooped out tomato.
- Dip accompaniments may be selected from assorted crisp crackers and waferettes, corn or potato chips, pretzels, or raw vegetables.
Nutrition Facts : Calories 739.6, Fat 61.4, SaturatedFat 15.8, Cholesterol 87, Sodium 2001.1, Carbohydrate 39, Fiber 0.9, Sugar 10, Protein 11.9
BAGNA CALDA (ITALIAN GARLIC-ANCHOVY-SARDINE APPETIZER)
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
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
RIGATONI WITH WHITE ANCHOVIES & RICOTTA
David Pasternak, "The Young Man & The Sea", chef at the seafood-centric Italian restaurant Esca in NYC, c-oowned with Chefs Mario Batali and Jpseph Bastianich, doesn't just cook fish: He catches it, cleans it, fillets it, and debones it. An obsessed fisherman, Pasternak has a deep knowledge of seafood that comes through clearly in his recipes..This full-flavored pasta is perfect for anchovy lovers -the rich, tangy flavor of the fish dominates. White anchovies marinated in oil and vinegar, a Spanish tapa called boquerones, have a brighter taste and more tender texture than salt cured anchovies preserved in oil. Boqueneros are available at some specialty stores, good deli counter and tienda.com
Provided by Manami
Categories Cheese
Time 40m
Yield 1 Large bowl or platter
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, in a large deep skillet, heat 2 T of the olive oil.
- Add the onion and garlic and cook over moderate heat until the onion is translucent, about 8 minutes.
- Stir in the anchovies and crushed red pepper flakes and cook until the anchovies begin to break apart, about 1 minute.
- Add the tomato sauce and simmer over moderately high heat until thickened, about 5 minutes.
- Stir in the ricotta and butter and season the sauce with salt and pepper.
- Cook the rigatoni until al dente, drain.
- Add the rigatoni to the sauce and cook over low heat tossing until coated, about 1 minute.
- Drizzle the rigatoni with the remaining 1 T of olive oil, transfer t largeo bowl or platter and serve.
- E N J O Y!
Nutrition Facts : Calories 2634.9, Fat 86.4, SaturatedFat 24.6, Cholesterol 485.7, Sodium 4802.2, Carbohydrate 376.8, Fiber 24.6, Sugar 35.3, Protein 93.8
PASTA WITH CARAMELIZED PEPPERS, ANCHOVIES AND RICOTTA
Caramelized slivers of soft bell peppers and whole cloves of garlic serve as the sweet vegetable-based sauce for this summery pasta. The ricotta gives everything creaminess and body, while herbs and scallions lend freshness, and anchovies depth. If you have an open bottle of wine on hand, you can add a splash to deglaze the tasty browned bits on the bottom of the pan. But don't bother opening something new: A little water or dry vermouth does the trick nearly as well.
Provided by Melissa Clark
Categories weekday, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook, according to package instructions, until the pasta is just al dente.
- As pasta cooks, heat a large sauté pan over medium-high, and add 3 tablespoons olive oil. When the oil is hot, add the anchovies and rosemary, and sauté until the anchovies start to dissolve, about 1 minute. Add the garlic and red-pepper flakes, and sauté until the garlic turns pale golden in spots, about 1 to 2 minutes.
- Add the bell peppers and a large pinch of salt to the pan, and sauté until the bell peppers are very soft and well caramelized, 10 to 15 minutes, lowering the heat if the peppers start becoming too dark. Add the wine (or water) and the butter, and sauté, scraping up the browned bits on the bottom of the pan. Taste and season with lemon juice and more salt as needed.
- Put 1/4 cup ricotta and the scallions in a large serving bowl, and season aggressively with black pepper.
- Use a coffee mug or measuring cup to scoop about 1/2 cup pasta water from the pot. Drain the pasta, then add it to the bowl with the ricotta and scallions, tossing well. Add the bell pepper mixture and the herbs, and toss well, adding a splash or two of pasta water if the mixture looks dry. Taste and season with more salt if needed.
- Spoon pasta into bowls, and top with dollops of the remaining 1/4 cup ricotta, a drizzle of oil and a little Parmesan, if you like. Shower torn herb leaves over all.
ANCHOVY DIP
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
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
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