Anchovy Deviled Eggs


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


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


Combine ingredients and mix well.


Makes 6 servings.


Anchovy Sandwich Butter


Combine ingredients and mix until smooth.

Makes 1 serving.


Anchovy Sauce


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


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


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


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


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


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


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


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.


Serving Size: 4


Aubergine And Anchovy Pasta


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


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


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


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


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.


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


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


Mix all ingredients together and serve.

Makes 4 servings.


Zesty Anchovy Appetizers


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