Olive Oil With Anchovies And Chili Peppers Recipes

ROASTED RED PEPPERS WITH ANCHOVIES AND OLIVE OIL

Steps:

• Place bell peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.)
• Transfer peppers to a large bowl, and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel peppers; discard skins. Remove stems, seeds, and ribs, and cut each pepper lengthwise into 8 strips. Transfer to a small non-reactive bowl.
• Toss peppers with garlic and 1 tablespoon oil; set aside to marinate, at least 1 hour or up to 2 days in the refrigerator.
• Arrange peppers on a serving plate, and top with anchovy strips. Sprinkle with red pepper flakes, if desired, and drizzle with remaining teaspoon oil. Serve immediately.

OLIVE OIL WITH ANCHOVIES AND CHILI PEPPERS

Steps:

• Drain the anchovies and pat dry with paper towels.
• Chop 1 of the anchovies and place in a clean and absolutely dry 2-cup bottle.
• Add the whole anchovies and the chili pepper.
• Fill the bottle with olive oil, cover, and let stand in a dark place for a week, shaking from time to time, before using.
• This oil will keep for 3-6 months, stored in a cool, dark place.

MIXED VEGETABLES WITH ANCHOVIES AND OLIVES

Steps:

• Place eggplant pieces in large colander set over bowl. Sprinkle with 1 tablespoon salt. Let stand 1 hour. Pat eggplant dry with paper towels; set aside. Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers; cut into 1/2-inch-wide strips and set aside.
• Heat 6 tablespoons oil in heavy large pot over medium heat. Add onions and sauté until light golden, about 10 minutes. Mix in garlic. Add eggplant, zucchini, tomatoes, half of parsley, bay leaves, 1 teaspoon pepper, honey, and cumin. Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 30 minutes. Add bell peppers; cook uncovered 10 minutes longer, stirring occasionally. (Can be made 6 hours ahead. Chill. Rewarm before continuing.)
• Heat remaining 2 tablespoons oil in small saucepan over low heat. Add anchovies, oregano, and remaining parsley; stir 1 minute. Add to vegetable mixture. Stir in olives. Season with salt and pepper. Serve warm or at room temperature.

PEPPERS AND ANCHOVIES

Steps:

• Cut peppers in large strips, and sprinkle with salt and pepper. Top each with an anchovy fillet. Drizzle with olive oil and optional lemon juice or vinegar. Serve on rounds of bread with capers, if you like.

ROASTED PEPPERS WITH TOMATOES & ANCHOVIES

Steps:

• Heat oven to 160C/140C fan/gas 3. Put the peppers into a large baking dish, toss with a little of the oil from the anchovy can, then turn cut-side up. Roast for 40 mins, until soft but not collapsed.
• Slice 8 of the anchovies along their length. Put 2 halves of tomato, several garlic slices, a few little rosemary sprigs and two pieces of anchovy into the hollow of each pepper. Drizzle over the olive oil, then roast again for 30 mins until the tomatoes are soft and the peppers are filled with pools of tasty juice. Leave to cool and serve warm or at room temperature.

ROASTED PEPPERS WITH CAPERS, OLIVES AND ANCHOVY

Steps:

• Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames, and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time.
• Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse - a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes.
• Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.

SPAGHETTI WITH ANCHOVY OLIVE SAUCE

Steps:

• In a large heavy skillet (measuring at least 12 inches across top) cook garlic in oil over moderate heat, stirring, until pale golden. Add anchovies and cook, mashing them, until they dissolve into oil, about 1 minute. Stir in olives and parsley and remove skillet from heat.
• In a kettle of salted boiling water cook spaghetti until al dente. Reserve 1 cup pasta cooking liquid and drain spaghetti in a colander. Add spaghetti and 1/2 cup reserved liquid to sauce. Heat pasta over moderate heat, stirring and tossing it and adding more reserved liquid as necessary, until it is coated well with sauce.

PASTA WITH OLIVE OIL, ANCHOVIES AND FENNEL

Steps:

• Fill a large pot with water and bring to a boil.
• Add the sliced fennel bulb and the bucatini and cook until the pasta is al dente, approximately 10 minutes.
• Meanwhile, place the 2 tblsps olive oil in a large skillet.
• Add the chopped fennel bulb and saute over medium heat for about 3 minutes.
• Add the garlic, half the wild fennel, the chopped anchovies and the red pepper flakes.
• Cook, stirring, for 6-8 minutes, or until the greens are tender.
• Drain the pasta, reserving a little of the cooking liquid.
• Chop the boiled fennel and add it to the sauce along with ¼ cup of the cooking liquid and the drained pasta.
• Drizzle with the Olive Oil with Anchovies and Chili Peppers.
• Add the remaining chopped fennel and toss well.
• Taste, adjust the seasonings to your liking, and serve immediately.