Spinach With Anchovy Les Epinards Aux Anchois Recipes

SPINACH AND MUSHROOMS WITH ANCHOVIES

Steps:

• If bulk spinach is used, tear off and discard any tough stems and blemished leaves. If necessary, rinse and drain the spinach. There should be about 18 to 20 cups, loosely packed.
• Thinly slice the mushrooms. There should be about 3 cups.
• Finely chop the anchovies. There should be about 3 tablespoons.
• Heat the butter in a large, deep skillet and add the shallots. Cook about 30 seconds, stirring, and add the mushrooms. Cook until wilted. Add the anchovies, and stir to blend. Add the spinach, salt and pepper, and cook, stirring and turning the spinach leaves until they are wilted, about 1 or 2 minutes.

SPINACH WITH ANCHOVY (LES EPINARDS AUX ANCHOIS)

Steps:

• If the spinach is in bulk, trim off and discard all tough stems and blemished leaves. Whatever spinach is used, rinse and drain well.
• Chop the anchovy fillets and set aside.
• Heat the oil in a heavy-bottom skillet and add the garlic. Cook briefly while stirring and add the spinach. Cook, stirring, until wilted. Add the chopped anchovies and stir. Let the spinach cook, stirring, until most of the liquid is reduced. Serve the spinach while hot.

SPICY GARLIC AND ANCHOVY FARFALLE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
• In a 12-inch nonstick skillet, heat 1/4 cup of the extra-virgin oil over medium heat. Add the anchovy paste, red pepper flakes and garlic. Cook until aromatic, 2 minutes. Add the spinach and 3/4 teaspoon salt, and cook until wilted, about 3 minutes. Add the breadcrumbs and cook until lightly toasted, 2 to 3 minutes.
• In a large serving bowl, toss together the breadcrumb mixture, cooked pasta and half of the cheese. Add in the reserved pasta water, if needed, to loosen the pasta. Drizzle with the remaining 1/4 cup of olive oil and sprinkle with the remaining cheese, and serve.

FRESH SPINACH & ANCHOVY TART

Steps:

• Preheat the oven to fan 160C/ conventional180C/gas 4. Boil the potatoes in salted water for 6 minutes, drain and cool under the cold tap and thinly slice. Pierce the bag of spinach and microwave for 21⁄2 minutes (or wilt in a pan with 2 tbsp water). When cool enough to handle, squeeze out the excess moisture and finely chop.
• Beat the cream, eggs and 50g/2oz cheese together in a large bowl. Chop half the anchovies and add to the bowl with the potatoes, spinach and plenty of black pepper. Pour into the pastry case (don't worry if it looks quite rough as this will add to the appearance later) and top with the whole anchovies and the remaining 2 tbsp of parmesan.
• Bake for 35-40 minutes until the mixture is set and the filling is just starting to turn golden. Allow to cool for a few minutes before removing from the tin. Serve warm or cold with a tomato and basil salad, or on its own as a starter.

MOM'S SPINACH SOUP WITH ANCHOVIES

Steps:

• Lightly smash the peeled garlic to let out the flavour when frying.
• Heat oil & sautéed garlic till fragrant. Drain & throw the garlic into a pot of boiling water.
• Rinse anchovies. Using the oil from garlic, fry the anchovies till you can smell the aroma. Be careful not to burn it. Add into pot, together with the scented oil. Cover & simmer for 30 minutes
• Cut off spinach roots. Separate stalks & leaves, & rinse thoroughly to remove any sand residue. Add stalk to soup & continue to simmer for 20 minutes
• Finally, throw in the leaves & simmer for another 5 minutes Add seasonings & serve piping hot. * Don't worry about the veg turning brown as it's important for the stalk to be really soft so it melts in your mouth :).

PASTA WITH A ANCHOVY, SPINACH AND PINE NUT SAUCE

Steps:

• Spinach -- Just thaw and squeeze dry and set to the side. It will take only a couple of minutes to heat up in the sauce.
• Pasta -- Again, takes just minutes for Angel Hair pasta to cook so make sure you sauce is done or at least started. This dish only takes minutes.
• For the pasta cook according to directions - a large pot of salted water. when done, drain and set to the side to keep warm.
• Sauce -- In a large saute pan, add the oil and and bring to a medium high heat. Add the pine nuts and toast until golden brown. They will only take a minute and stir often. Remove to a paper towel to let them drain. Then add the garlic and shallot and cook two minutes until they start to get golden brown, add the anchovies and cook another minute. Add the spinach breaking it up as you add it to the pan along with the butter and cook 2-3 minutes.
• Pine Nuts -- I take about 1/2 or a little less and break them up a bit. You can just use the back of a fork or you can put them in a baggie and just hit them with the bottom of a pan or bowl to slightly crush them. You just want to break them up a bit.
• Finishing -- Pasta should be done and drained. Simply add the pasta to the sauce pan along with the pine nuts, lemon juice and zest and toss well.
• Garnish with fresh grated parmesan. Literally a 20 minute dish and absolutely delish! And if you think you didn't like anchovies, you will.