Italian Anchovy And Ricotta Dip Recipes

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GARLIC AND ANCHOVY DIP WITH VEGETABLES



Garlic and Anchovy Dip with Vegetables image

Categories     Dairy     Fish     Garlic     Vegetable     Quick & Easy     Low/No Sugar     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1 cup extra-virgin olive oil
1/2 cup (1 stick) unsalted butter
8 canned anchovy fillets, chopped
3 garlic cloves, finely chopped
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
10 celery stalks, cut in half crosswise
6 green onions

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



Italian Anchovy and Ricotta Dip image

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

1 (2 ounce) can anchovy fillets with oil
1 tablespoon capers
5 ½ ounces ricotta cheese
5 ½ ounces cream cheese, softened
1 tablespoon sour cream
½ lemon, juiced and zested
¼ cup chopped fresh parsley, or more to taste
¼ cup chopped pecans
1 tablespoon whole pecans

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



Anchovy Dip image

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

1 tablespoon lemon juice
1 tablespoon tarragon vinegar
2 tablespoons anchovy paste or 2 tablespoons finely chopped anchovies
1/4 cup finely minced onion
1/2 cup finely chopped parsley
1/2 cup sour cream
1 cup mayonnaise

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)



Bagna Calda (Italian Garlic-Anchovy-Sardine Appetizer) image

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

1 ½ cups vegetable oil
¾ cup minced garlic
4 (2 ounce) cans anchovy fillets packed in olive oil, drained
3 (4 ounce) cans sardines packed in olive oil, drained
1 cup butter

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



Rigatoni With White Anchovies & Ricotta image

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

3 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
12 marinated white anchovies, coarsely chopped (1 1/2 oz)
1 pinch red pepper flakes
2 1/4 cups canned tomato sauce
1/4 cup fresh ricotta cheese
1 tablespoon unsalted butter
kosher salt, to taste
fresh ground black pepper, to taste
1 lb rigatoni pasta

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



Pasta With Caramelized Peppers, Anchovies and Ricotta image

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

Kosher salt
12 ounces short pasta, such as radiatori, fusilli or campanelle
3 tablespoons extra-virgin olive oil, plus more for drizzling
8 to 10 anchovy fillets, chopped, or use a dash or two of soy sauce
2 large rosemary sprigs
6 garlic cloves, smashed and peeled
Large pinch of red-pepper flakes
2 sweet bell peppers (red, orange or yellow), thinly sliced
2 tablespoons dry red, white or rosé wine, or use dry vermouth or water
1 tablespoon unsalted butter
Fresh lemon juice
1/2 cup fresh ricotta
2 scallions, thinly sliced, or 1/4 cup sliced red onion
Freshly ground black pepper
1/4 cup finely chopped fresh mint, basil or thyme, plus torn mint or basil leaves and tender sprigs, for garnish
Freshly grated Parmesan (optional)

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



Anchovy Dip image

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

2/3 cup extra-virgin olive oil
1/2 cup whole milk
12 garlic cloves, smashed and peeled
16 anchovy fillets
4 cups packed fresh parsley (from 2 bunches)
Ground pepper
2 to 3 teaspoons lemon juice

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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