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Anchovy Deviled Eggs
- 12 eggs; hard-boil, peel, halve
- ½ cup mayonnaise
- 2 tablespoon minced anchovies
- 1 tsp dijon mustard
- 1 tsp lemon juice
- 2 tablespoon minced parsley
- 1 salt and pepper
- 1 capers
Separate yolks from the eggs and mash in bowl.
Stir in mayonnaise, anchovies, mustard, lemon juice, 1 tablespoon parsley and salt and pepper to taste.
Place this filling in pastry bag.
Pipe filling into egg whites.
Garnish with capers and remaining parsley.
Cover and chill until serving time.
Makes 12 servings.
Anchovy-Garlic Dressing
- 1 clove garlic mashed (or 1 tsp garlic paste)
- 1 anchovy fillet chopped
- 2 tsp balsamic vinegar
- 1 ½ tbsp lemon juice
- ¾ tsp dijon mustard
- ⅓ cup olive oil
Blend the first 5 ingredients. Wisk olive oil in slowly.
Makes 1 serving.
This can be made in a blender or food processor, if desired.
It will have a different texture, though.
Anchovy Olive Dip
- 1 cup Dairy sour cream
- ½ cup Finely chopped stuffed green olives
- 1 ½ tbsp Anchovy paste
- ½ tsp Grated onion
Combine ingredients and mix well.
Chill
Makes 6 servings.
Anchovy Sandwich Butter
- ¼ lb Sweet Butter
- 3 Coarsely Chopped Anchovy Fillets
Combine ingredients and mix until smooth.
Makes 1 serving.
Anchovy Sauce
- 8 flat anchovy fillets
- 1 clove garlic
- ½ cup butter
Mash the anchovy fillets with a fork to make a paste.
Put the garlic through a press and mix it into the anchovies.
Melt the butter in a small skillet over low heat.
Add the anchovy, garlic mixture and stir until smooth, well blended and hot.
Anchovy Spread
- 2 oz Anchovy fillets, drained
- 1 tbsp Milk
- 2 tbsp Butter, softened
- 1 oz Bel Paese cheese
- 1 tsp Lemon juice
- 3 pn Cayenne pepper
- 3 pn Ground nutmeg
- 1/4 tsp Hot-pepper sauce
- 2 tsp Capers, drained, finely chopped
- Hot toast strips
- Radish slices
- Watercress sprigs
Put anchovies into a bowl with milk.
Let soak 30 minutes.
Drain well, then pat anchovies dry with paper towels.
Chop anchovies finely and put into a bowl with butter and cheese, mix well.
Add lemon juice, cayenne, nutmeg and hot-pepper sauce.
In a blender or food processor, process to a smooth puree scraping mixture from sides of bowl occasionally.
Add capers and mix well.
Spread thinly on toast.
Garnish with radish slices and watercress.
NOTE: This mixture will keep in refrigerator for up to 5 days.
Makes 6 servings.
Anchovy Stuffed Olives
- 7 ½ ozs pitted olives, canned
- ¾ oz anchovy fillets, canned and cut in small pieces
- 1 pimentos, canned and chopped
- 1 clove garlic, minced
- ⅓ cup wine vinegar
- 1 tbsp olive oil
- oil from anchovies
- ¼ cup parsley, minced
Drain olives and stuff with the anchovy fillets.
Combine the other ingredients, except parsley, pour over the olives and marinate over-night.
Mix in parsley half an hour before serving.
If the idea of stuffing the olives throws you, don't do it.
Simply add the anchovies to the marinade and pour over the olives.
These will keep for a week or more if parsley is added just before serving.
Makes 6 servings.
Anchovy Toast
- 14 anchovies (2 tins)
- 3 garlic cloves chopped
- ⅛ tsp mustard powder
- 1 tbsp chopped onions
- 2 tbsp capers
- 1 cup olive oil
- 3 tbsp parmesan cheese grated
- 1 loaf italian bread
- 1 sweet red pepper thinly sliced
With a mortar and pestle, mash anchovies, garlic, mustard, onions and capers.
Turn into a mixing bowl and vigorously beat in olive oil (or combine these ingredients in food processor or blender and blend until anchovies are mashed).
Slice loaf of Italian bread lengthwise.
Spread anchovy mixture on top of one slice of bread.
Lay slices of red pepper over anchovy mixture.
Sprinkle with parmesan cheese.
Top with second slice of bread.
Wrap in foil, place in preheated 400 oven for 10 minutes.
Slice and serve.
Makes 6 servings.
Anchovy Wine Cheese Spread
- 1 Can Anchovies (2 oz) Drained
- 16 oz Cream Cheese
- ¼ Cup Sherry
- 2 Tbsp Green Olives
Mash anchovies.
Soften cream cheese and blend into fish.
Beat in sherry until smooth.
Add finely chopped olives.
Cover and chill several hours to blend flavors.
Garnish w/strips of anchovy and pimento.
Makes 20 servings.
Anchovy Yogurt Dressing
- ½ cup plain low-fat yogurt
- 1 tbsp safflower or 1 tbsp corn oil
- 2 tbsp white vinegar
- 1 pn salt
- ⅛ tsp white pepper
- 1 clove garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp anchovy paste
- 1 dash red(cayenne)pepper
Excellent dressing for vegetables, pasta, fish or salads.
Place all ingedients in a blender and process until smooth.
Refrigerate to blend flavors, adjust seasoning before serving.
Makes about ¾ cup.
Anchovy Zuppetta, Rowboat Style
- 4 tbsp extra virgin olive oil
- 4 jalapenos, seeded and finely chopped
- 2 tbsp sliced almonds
- ½ med red onion, finely chopped
- 1 cup dry white wine
- 1 cup basic tomato sauce
- 1 lb anchovies or sardines, cleaned and gutted
- 2 scallions, thinly sliced
- 10 basil leaves, chiffonade
- 10 mint leaves, chiffonade
In a 12 to 14-inch saute pan, heat oil until smoking.
Add jalapenos, almonds and onions and cook until softened and lightly browned, about 2 to 3 minutes.
Add white wine and tomato sauce and bring to a boil.
Add anchovies and return to boil.
Lower heat to simmer and cook through, about 8 to 10 minutes.
Pour into warm bowl, sprinkle with scallions, basil and mint and serve with bread drizzled with good oil.
Makes 4 servings.
Avocado Anchovy Dressing
- 1 egg
- ½ teaspoon dry mustard
- ½ cup oil
- ¼ teaspoon liquid hot pepper sauce
- ¼ cup lemon juice
- 1 teaspoon Worcestershire Sauce
- ½ teaspoon salt
- ½ teaspoon white pepper
- 2 avocados, peeled
- 1 green onion
- 2 garlic cloves
- 1 fluid ounce anchovy
In a mixing bowl blend together egg, dry mustard and oil.
Stir in liquid hot pepper sauce, lemon juice, worcestershire sauce, salt and white pepper, mix well.
In a food processor, puree peeled avocados, green onion, garlic cloves and anchovies.
Add the mayonnaise mixture and mix well.
Chill.
Serving Size: 4
Aubergine And Anchovy Pasta
- 2 Aubergines, cut in 1cm cubes
- Olive Oil
- 1 Garlic Clove, peeled
- 1 Can Chopped Tomatoes
- Passata (optional)
- 1 Can Anchovies
- 1 Tablespoon Flour
- 1 Deciliter Milk
Sprinkle the cubed aubergines with salt and leave them to drain.
Meanwhile, heat some olive oil in a big saucepan, chuck in the whole peeled garlic clove and follow it a minute or so later with the tinned tomatoes and passata if you're using it.
Now open the tin of anchovies and chuck them and their oil into a small saucepan.
Heat them through and mash them with a fork.
Stir in the flour and heat for 1 minute.
Add the milk, stirring all the time.
Then pour this thick sauce into the tomatoes and aubergines, mixing it up.
Put the saucepan uncovered into the oven at gas mark 4 for 30 minutes.
Serve with industrial amounts of pasta.
Makes 1 serving.
Basil Anchovy Sauce
- 1 cup chablis
- ½ cup white wine vinegar
- 8 garlic cloves, chopped
- 2 shallots, chopped
- 6 anchovy fillets
- 1 bn basil
- 2 egg yolks
- 1 lemon, juiced
- ¼ cup extra virgin olive oil
- 1 salt (to taste)
- 1 pepper (to taste)
In a small saucepan place the Chablis, white wine vinegar, garlic, shallots and anchovies.
Heat the ingredients on medium low and simmer them for 8 to 10 minutes or until the liquid is reduced to ¼ cup.
Strain the liquid.
In a blender place the basil and the strained, reduced liquid.
Puree the ingredients until they are smooth.
Add the egg yolks and the lemon juice and puree them.
While the blender is running, slowly add the olive oil.
Season the sauce with the salt and pepper.
Makes 1 serving.
Chicken Liver and Anchovy Savory
- 4 tbsp Butter
- 6 Chicken livers
- ½ tsp Pepper
- 2 Anchovy fillets
- ½ cup Stock
- 3 slices Buttered toast (edged, trimmed and cut in ½)
- 2 tbsp Bread crumbs
- 2 tbsp Grated Parmesan cheese
Melt butter in skillet.
Saute chicken livers, chop the livers with pepper and anchovy fillets until well blended.
Return mixture to skillet and add stock.
Cook over medium heat 5 minutes, stirring frequently.
Place mixture on toast.
Sprinkle bread crumbs and cheese.
Place under broiler for 1 minute to brown.
Serves 3.
Italian Caponata
- 2 pounds fresh eggplant
- 1 Tablespoon salt
- Olive oil
- 2 cups coarsely chopped celery
- 1 cup chopped carrot
- ¾ cup yellow onion
- ⅓ cup wine vinegar
- 4 teaspoons sugar
- 3 cups canned tomatoes, mashed
- 2 Tablespoons tomato paste
- 6 green olives, chopped
- 2 Tablespoons capers
- 4 or 5 anchovies in oil
- Salt and pepper to taste
Cut eggplant into 1-inch cubes.
Dust with 1 tablespoon salt and allow to drain in a colander.
Meanwhile, in a little olive oil, saute celery, carrot and yellow onion for about 15 minutes.
Use a large frying pan for this.
Then saute the drained eggplant for 10 minutes in a little oil.
Place all of these in a heavy 2-quart kettle and add wine vinegar, sugar, canned tomatoes (mashed), tomato paste, green olives, capers, anchovies and let all of this simmer for 15-20 minutes.
Add salt and pepper.
Chill and serve.
Makes 6 servings
Nicomedes' Anchovy
- 1 medium Turnip
- Salt
- Poppy seed
- 1 tbsp Olive oil
Trim and peel the turnip, then slice it into thin pieces which are shaped like anchovy fillets.
Drop the pieces into rapidly boiling water and boil for 3-5 minutes until they are tender but not too soft.
Drain.
Arrange the turnip pieces neatly on a plate.
Pour the oil over them making sure all the surfaces of the turnips are covered.
Salt the turnips liberally then sprinkle on the poppy seeds carefully covering all the exposed surfaces, but keeping the poppy seeds on the "anchovy shaped turnip slices" only.
Makes 8 servings.
Olive And Anchovy Pizza
- 1 pk active dry yeast
- ⅔ cup warm water
- 2 tsp sugar
- ½ tsp salt
- 3 tbsp olive oil
- 2 cups flour, approximately
- 2 med onions; chopped fine
- 1 clove garlic minced
- 1 tsp oregano crushed
- 3 med tomatoes sliced ¼ thick
- 2 oz anchovy fillets drained
- ½ cup pimiento-stuffed olives sliced thin
- ¼ cup parmesan cheese grated
- 2 cups mozzarella cheese shredded
Sprinkle yeast over water in a large bowl.
Let stand 3 to 5 minutes.
Stir in sugar, salt and 1 Tbsp of the oil.
Add 1 ⅓ cups of the flour.
Mix to blend, beat until dough is elastic and pulls away from sides of bowl, about 3 minutes.
Stir in ½ cup more flour to make a soft dough.
Place on floured surface.
Knead until dough is smooth and develops small bubbles just under the surface, 8 to 10 minutes.
Place dough in greased bowl, turn to grease all over.
Cover, let rise in a warm place until doubled in size, 30 to 45 minutes.
Sautee onions until limp and golden in remaining 2 Tbsp oil mix in garlic and oregano.
Punch dough down, then roll or pat into a greased 12½ to 13 inch pizza pan.
Spread with onion mixture, cover with a layer of tomatoes.
Add anchovies and olives.
Sprinkle with cheeses.
Bake at 450F until crust is crisp and brown, 15 to 20 minutes.
Cut in wedges to serve.
Total time:78 minutes
Makes 4 servings.
Tomato-Anchovy Sauce
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 4 ripe olives, pitted and chopped
- 2 cups plum tomatoes, peeled, seeded and run through a food processor
- salt and pepper
- ¼ tsp dried oregano
- 4 anchovy fillets, chopped
Mix all ingredients together and serve.
Makes 4 servings.
Zesty Anchovy Appetizers
- 2 cups grated Swiss cheese
- 2 ounces chopped anchovies
- 1 tablespoon chopped parsley
- 1 tablespoon mayonnaise
- 1 tablespoon lemon juice
- ⅛ teaspoon ground black pepper
- 20 slices miniature rye bread
In a medium bowl combine grated Swiss cheese, chopped anchovies, chopped parsley, mayonnaise, lemon juice and pepper, mix well.
Divide over rye bread, spreading evenly.
Broil for 2 minutes or until hot.
Place on a serving dish.
Serving Size: 20
