Zucchini With Anchovies Capers Recipes

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ZUCCHINI WITH ANCHOVIES AND CAPERS



Zucchini with Anchovies and Capers image

Fresh anchovy fillets and capers give this zucchini side dish a classic Italian flavor. Also Try:Steamed Swordfish Bagnara-Style, Raw and Cooked Salad

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 6

6 tablespoons extra-virgin olive oil
4 large cloves garlic, crushed
6 anchovy fillets, finely chopped
2 1/2 pounds small zucchini, trimmed and sliced into 1/4-inch-thick rounds
1 teaspoon coarse salt
1/4 cup drained small capers

Steps:

  • Heat olive oil in a large, heavy-bottomed skillet over medium heat. Add garlic and cook until it begins to sizzle, about 1 minute. Add chopped anchovies and cook, stirring, until anchovies melt into oil, about 2 minutes.
  • Add zucchini and cook, stirring, to coat. Season with salt and cook until zucchini are softened and lightly caramelized, about 15 minutes. Add capers and cook, stirring, about 2 minutes. Remove from heat; serve hot or at room temperature.

PAN-FRIED ZUCCHINI WITH ANCHOVY VINAIGRETTE



Pan-Fried Zucchini with Anchovy Vinaigrette image

Provided by Giada De Laurentiis

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

1/4 cup olive oil
3 zucchini, sliced into 1/3-inch-thick rounds
1/2 teaspoon kosher salt, divided
1/4 cup freshly grated Parmesan
2 teaspoons anchovy paste
2 tablespoons capers, drained
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 vine-ripened tomato, seeded and diced
1 tablespoon lemon juice
2 tablespoons chopped fresh Italian parsley

Steps:

  • Heat a large skillet over medium-high heat. Add half of the olive oil and heat until it shimmers. Add half of the zucchini slices so they lay in one single layer. Cook until deep golden brown, about 4 minutes. Sprinkle with 1/4 teaspoon salt. Flip each slice and cook an additional 4 minutes to brown the other side. Remove to a paper towel-lined plate and continue with the remaining oil, zucchini and salt. Place drained zucchini on a platter and sprinkle with the Parmesan.
  • When all the zucchini has been removed, turn off the heat and pour off all but 1 tablespoon of oil from the skillet. Add the anchovy paste and break apart with a wooden spoon until it dissolves and smells toasted. Add the capers, oregano, red pepper flakes and tomato. Squeeze in the lemon juice and stir. Spoon the tomato mixture over the zucchini and sprinkle with the chopped parsley.

ZUCCHINI WITH ANCHOVIES & CAPERS



Zucchini with Anchovies & Capers image

Categories     Sauce     Appetizer     Side     Buffet     Zucchini     Anchovy

Yield serves 6 as a side dish

Number Of Ingredients 8

2 1/2 pounds small zucchini
6 tablespoons extra-virgin olive oil
4 plump garlic cloves, crushed and peeled
6 anchovy fillets, finely chopped
1 teaspoon kosher salt
1/4 cup drained small capers
RECOMMENDED EQUIPMENT
A heavy-bottomed skillet or sauté pan, 12-inch diameter or larger

Steps:

  • Trim the ends of the zucchini, and slice them into 1/4-inch-thick sticks, 2 to 3 inches long.
  • Pour the olive oil into the big skillet, and set it over medium heat. Toss in the garlic cloves, cook for a minute or so, until sizzling, then drop the chopped anchovy into the pan. Cook, stirring, another minute or two, until the anchovy melts in the oil.
  • Scatter the zucchini sticks in the skillet, and toss and stir to coat them in oil. Season with salt, and cook about 15 minutes, stirring occasionally, until the zucchini are cooked through, limp, and lightly caramelized. Finally, toss in the capers and cook another minute or two to blend the flavors. Serve hot or at room temperature.

BUCATINI PASTA WITH SHRIMP AND ANCHOVIES



Bucatini Pasta with Shrimp and Anchovies image

This pasta dish is both fresh and hearty! The fresh taste of summer from the zucchini and tomatoes contrasts nicely with the earthy saltiness of the anchovies.

Provided by CWYC

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 9

1 pound bucatini pasta
1 (2 ounce) can anchovy fillets, oil reserved
1 teaspoon red pepper flakes, or to taste
3 cloves garlic, minced
2 zucchini, halved lengthwise and cut in 1/4 inch slices
1 pint grape tomatoes
2 teaspoons dried oregano
2 teaspoons dried basil
1 pound peeled and deveined medium shrimp

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Meanwhile, stir together the anchovies and their oil with the red pepper flakes and garlic in a large skillet over medium heat, breaking up the anchovies as you stir. Once the garlic begins to sizzle, add the sliced zucchini, and cook until it begins to soften, about 3 minutes. Stir in the grape tomatoes, and continue cooking until the zucchini is tender, and the skins of the tomatoes begin to pop, 5 minutes more.
  • Sprinkle the vegetable mixture with oregano and basil, then stir in shrimp. Cook until the shrimp turn pink and are no longer translucent. Pour over bucatini to serve.

Nutrition Facts : Calories 567 calories, Carbohydrate 92.1 g, Cholesterol 182.4 mg, Fat 4.4 g, Fiber 4.9 g, Protein 38.1 g, SaturatedFat 0.9 g, Sodium 632.7 mg, Sugar 1.2 g

MIDNIGHT PASTA WITH GARLIC, ANCHOVY, CAPERS AND RED PEPPER



Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper image

There's something about pasta, cooked properly, that trumps all the other possibilities. And the smell of pasta boiling is a heady cheap thrill. With a few basic staple pantry items, a true feast can be ready in minutes. Good spaghetti, good olive oil, garlic and a little red pepper are all you need, plus some anchovy and capers if you have them.

Provided by David Tanis

Categories     dinner, easy, quick, weeknight, pastas, appetizer, main course

Time 20m

Yield 2 servings.

Number Of Ingredients 9

1/2 pound spaghetti
Salt
3 tablespoons extra virgin olive oil
4 garlic cloves, peeled and roughly chopped
4 anchovy filets, rinsed and roughly chopped
1 tablespoon capers, rinsed and roughly chopped
1/2 teaspoon red pepper flakes, or to taste
2 tablespoons chopped parsley, optional
Parmesan for grating, optional

Steps:

  • Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente. (Depending on the brand of pasta, this will be 8 to 10 minutes, but check frequently to see. )
  • While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers and red pepper and cook for a half-minute more, then turn off the heat.
  • Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.

Nutrition Facts : @context http, Calories 627, UnsaturatedFat 18 grams, Carbohydrate 87 grams, Fat 23 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 403 milligrams, Sugar 3 grams

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