Puntarella With Green Anchoïade Recipes

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PUNTARELLA WITH GREEN ANCHOïADE



Puntarella With Green Anchoïade image

Provided by Ken Gross

Categories     salads and dressings

Time 1h10m

Yield Serves 4

Number Of Ingredients 9

1 1/2 pounds puntarella (Italian chicory) or dandelion greens
16 anchovy fillets in oil, rinsed and patted dry
2 small cloves garlic
15 green olives, pitted
4 teaspoons extra vinegar
1/2 cup extra-virgin olive oil
Sea salt
Freshly ground black pepper
4 slices toasted bread

Steps:

  • Remove the tender inner leaves of the puntarella and cut the larger green leaves in thirds. Using a mandoline, finely slice the remaining core. (If using dandelion greens, remove and discard the stems and cut the leaves into thirds.) Rinse in cold water, drain, wrap in paper towels and refrigerate for 1 hour.
  • Prepare the anchoïade (anchovy sauce) by combining the anchovies, garlic, olives and vinegar in a food processor. With the motor running, pour in the olive oil in a thin, steady stream. Season to taste with salt and pepper and mix again.
  • Place 3 tablespoons of the anchoïade in the bottom of a salad bowl. Add the chilled leaves and mix well. Serve with toasted bread.

Nutrition Facts : @context http, Calories 445, UnsaturatedFat 26 grams, Carbohydrate 31 grams, Fat 32 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 1022 milligrams, Sugar 3 grams, TransFat 0 grams

ANCHOIADE



Anchoiade image

Categories     Condiment/Spread     Fish     Garlic     Herb     Tomato     Quick & Easy     Almond     Bell Pepper     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 11

1/3 cup blanched whole almonds
a 2-ounce can flat anchovies, rinsed and patted dry
3 garlic cloves
1 shallot, quartered
3 tablespoons olive oil
1 tablespoon red-wine vinegar
1/4 teaspoon herbes de Provence or dried Italian seasoning, crumbled
1 tomato, seeded and chopped fine (about 3/4 cup)
1 red bell pepper, chopped fine (about 3/4 cup)
3 tablespoons finely chopped fresh parsley leaves
French bread toasts as an accompaniment

Steps:

  • In a food processor grind fine almonds with anchovies and garlic. With motor running add shallot, oil, vinegar, and herbes de Provence and blend well. Add tomato, bell pepper, and parsley and pulse motor until just combined, being careful not to purée smooth. Anchoïade may be made 1 day in advance and kept covered and chilled.
  • Serve anchoïade at room temperature on toasts.

ANCHOIADE TARTINE



Anchoiade Tartine image

Assemble a quick holiday appetizer with anchovies, butter, and briny caper berries atop ciabatta toast. This recipe is from chef Jody Williams. Also try: Pesto di Parma Tartine, Pesto di Noci Tartine

Provided by Martha Stewart

Yield Makes 12

Number Of Ingredients 5

1/2 cup unsalted whipped butter, room temperature
1 loaf ciabatta, halved lengthwise and sliced crosswise into twelve 1-inch-thick pieces, toasted
Salted anchovies, rinsed and patted dry
Flaky sea salt, such as Maldon
Caper berries

Steps:

  • Spread butter on toasts. Top with anchovies and season with salt; garnish with caper berries.

ANCHOIADE



Anchoiade image

Not for the faint of heart-or tender of taste bud-this easy appetizer is an anchovy lover's dream. Try with any grilled food or as a dip.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 10m

Yield Makes 1/3 cup

Number Of Ingredients 6

16 anchovy fillets
2 garlic cloves, minced (about 1 teaspoon)
2 tablespoons extra-virgin olive oil
4 teaspoons fresh lemon juice
2 tablespoons finely chopped fresh flat-leaf parsley
Freshly ground pepper or red-chile flakes (optional)

Steps:

  • Coarsely chop anchovies; combine with garlic and oil in a small skillet. Cook over medium-low heat until anchovies melt, stirring while cooking to crush anchovies into a paste.
  • Remove from heat. Stir in lemon juice, parsley, and pepper. Serve warm or at room temperature.

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