Anchovy recipes

[Kitchen Witch]

Anchovy Mashed Potatoes


6 large (about 3-1/2 pounds) Russet (baking) potatoes
1 onion, chopped fine
3/4 stick (6 tablespoons) unsalted butter
8 flat anchovies, rinsed, patted dry, and minced
3/4 cup milk
1/4 cup heavy cream
1/4 cup thinly sliced fresh chives or scallion greens


Peel potatoes and cut into 1-inch pieces.

In a steamer set over boiling water steam potatoes, covered, until very tender, 15 to 20 minutes.

In a large heavy saucepan cook onion in 4 tablespoons butter over moderately low heat, stirring, until softened. Add anchovies and cook, mashing them, until they dissolve, about 1 minute. Stir in milk, cream, and remaining 2 tablespoons butter and heat until hot but not boiling.

Force potatoes through a ricer or food mill into pan and stir until smooth. Stir in chives and salt and pepper to taste.

Yield: 6 servings

[Kitchen Witch]

Anchovy Twists

These baked wonton anchovy twists are sure to be a hit at your next party. Anchovies give flavor without a heavy fishy taste. Don't say a word and your guests will never guess these tasty appetizers were made with anchovies.


* 1 egg white, lightly beaten
* 20 square wonton wrappers (about)
* 20 anchovy fillets, drained and mashed
* 3 ounces cream cheese, at room temperature
* 2 Tbsp minced chives
* 1/4 cup melted butter


Mix anchovies, cream cheese, and chives until evenly combined.

Brush the edge of each wonton with egg white.

Spread about 1 teaspoon of anchovy mix in a line 1/2 inch from the edge lengthwise and up to 1/2 inch from the edge width. Roll into a log. Gently press and twist each end slightly. (At this point, you may cover tightly with plastic wrap and refrigerate up to 2 days before cooking.)

Brush lightly with melted butter and place on a cookie sheet. Bake at 350 F. for 12 to 15 minutes until lightly browned and crispy. Serve anchovy twists warm.

Yield: 4 to 6 servings

[Kitchen Witch]

Sweet Peppers with Tomato Anchovy Sauce

6 sweet bell peppers
Olive oil
Salt
Pepper
4 large ripe tomatoes
Sliced garlic
Fresh basil
1/2 can anchovies with capers
Hot pepper flakes (optional)


Wash and slice 6 sweet bell peppers and put on a foil lined cookie sheet (with an edge). Drizzle with olive oil, salt and pepper and bake 20 minutes in a 350-degree F. oven. Stir peppers and bake an additional 20 minutes.

While peppers are baking, cut up four large ripe tomatoes. In a frying pan, saute sliced garlic in olive oil, add tomatoes, torn basil, salt, pepper and simmer for 15 minutes. Add approximately four anchovies with caper, (about 1/2 can) to tomato mixture the last 5 minutes of simmering. The anchovies will dissolve into the sauce.

When peppers are baked, put in dish and layer the tomato mixture over the peppers. Hot pepper flakes are optional.

Yield: 4 servings

[Kitchen Witch]

Brill Steak with Lemon, Anchovies, Capers and Rosemary Recipe


1 handful fresh rosemary, leaves picked
6 Tbsp (90ml) extra-virgin olive oil
4 (200g / 7ounces each) brill, turbot or halibut steaks
Sea salt and freshly ground black pepper
2 large unwaxed lemons, finely sliced
1 large handful salted capers, soaked
8 good anchovy fillets
A splash of white wine or Prosecco


Preheat the oven to 400 degrees F (200C / Gas 6). Bruise your rosemary in a pestle and mortar to bring out the flavour. Add 6 Tbsp (90ml) of extra virgin olive oil and scrunch together.

Pat half of this flavoured oil round the fish, season well and put into an earthenware dish or roasting tray. Lay four or five thin slices of lemon over each steak (slice these on a mandolin or use a very sharp knife). Sprinkle over your capers and drape over your anchovies. Drizzle with the remaining flavoured oil and bake in the preheated oven for around 15 minutes off the bone or 25 minutes on the bone.

Now you could splash a little wine in if you like. Remove from the oven and allow to rest, just like a steak, for 5 minutes. Sometimes I like to squeeze a little extra lemon juice over the fish so it can mix with the white creamy cooking juice and olive oil, making an amazing natural sauce. Great served with any steamed greens or a good crispy salad.

Yield: 4 servings

[Kitchen Witch]

Christmas Eve Anchovy Crullers

1 small potato
Pinch sugar
1 envelope yeast (not rapid-rise)
One 2-ounce can anchovy fillets, drained and dried (reserve 1 Tbsp of the oil) or 6 to 10 salted anchovies, rinsed well, filleted, and dried
2 to 3 cups all-purpose or bread flour, or a bit more
Vegetable oil for deep-frying


Peel the potato and boil it in salted water until tender. Reserve 1 cup of the cooking water and mash the potato. When the water has cooled to lukewarm, mix it with the sugar and yeast; let sit for 10 minutes. Add the potato, the reserved oil from the anchovies (or 1 Tablespoon of olive oil if you've used dried anchovies), and 1 cup of the flour. Stir well (you can use an electric mixer or food processor for this) and let sit for 10 minutes.

Gradually add enough flour to the mixture to make a soft but not sticky dough, mixing after each addition. Knead for a couple of minutes, then place in a greased bowl, turning the dough ball over in the grease to coat it all over. Cover with a clean kitchen towel, or use plastic wrap, and let rise in a warm place for 30 to 60 minutes. The dough will not double, but will swell slightly.

Pinch off small pieces of dough and roll into fingers about 4 or 5 inches long by thumb width. Flatten a section, place an anchovy fillet on top, then pinch the dough around the anchovy to enclose. Cover and allow to rise again, covered, for 15 to 30 minutes. Heat 3 to 4 inches of oil in a deep-fryer or deep kettle to 350 to 375 degrees F. (use a frying thermometer to measure temperature or put a pinch of dough in the oil; when it sinks to the bottom and quickly rises to the top, the oil is ready). Fry the "doughnuts" in the hot oil, a few at a time; drain on paper towels and serve hot or warm.

Yield: 6 to 12 servings

[Kitchen Witch]

Tomatoes Provencal with Anchovy Recipe


6 vine ripened red tomatoes
3 cloves garlic, minced
1/2 cup minced fresh parsley
6 anchovy fillets, rinsed and finely chopped
3 slices day-old bread, processed to make fine crumbs
Salt and freshly ground pepper to taste
3 tablespoons olive oil


Heat the oven to 350 degrees F. Cut the tops off the tomatoes, turn them upside down, and remove the seeds and pulp with your fingers. Lightly salt the insides and place them, cut side down, on a wire rack for about 20 minutes to drain the juices. In a medium bowl, mix together the garlic, parsley, chopped anchovies, bread crumbs, salt, and pepper. Moisten with 1 tablespoon of the olive oil. Arrange the tomatoes in a shallow baking dish and gently press the mixture into the tomatoes, drizzle with the remaining oil, and bake for 30 minutes. Serve warm, or cold.

Yield: 4 servings

[Kitchen Witch]

Anchovy Dressing Recipe


1-1/2 Tbsp chopped garlic
1-1/2 Tbsp chopped shallots
1/4 cup balsamic vinegar
2 Tbsp Dijon mustard
1 tsp fresh lemon juice
2 salt-packed anchovy fillets, de-boned, soaked in milk to cover for 30 minutes, drained, and patted dry
1 large egg yolk
1 cup extra virgin olive oil
1 cup canola oil - I use all olive oil - sometimes a mix of veggie oil and olive oil
Freshly ground white pepper


Puree the garlic, shallots, vinegar, mustard, lemon juice, and anchovies in a blender until smooth. Transfer to a mixer with the paddle attachment and beat in the egg yolk. With the machine running, slowly drizzle in the oils. Season with white pepper. Cover and refrigerate. Can be stored in the refrigerator for up to 3 days.

Yield: about 2-1/2 cups

[Kitchen Witch]

Cheesy Meatballs with Caper Sauce

Ground chicken can be pretty bland, but not in this recipe. Fresh pork sausage, Parmesan cheese, anchovies (you won't taste them at all!), and Dijon mustard really kick up the flavor. The tangy caper sauce is the perfect complement. Although this recipe is great as an entree, you can serve them as a party appetizer. Omit the sauce, and it's also low-carb.


* 1 pound fresh bulk pork sausage, sage-flavored (see Notes)
* 1 pound ground chicken
* 3/4 cup grated Parmesan cheese (not the canned stuff)
* 1 small sweet onion, finely minced (about 1 cup)
* 4 medium cloves garlic, finely minced
* 2 teaspoons anchovy paste (or 2 anchovy filets, finely minced) (see Notes)
* 1 Tablespoon Dijon mustard
* 1/4 teaspoon grated lemon zest
* 1/8 cup chopped fresh parsley
* 1 egg, slightly beaten
* 1/4 cup heavy cream
* Salt and freshly ground black pepper to taste
* 3 cups chicken, veal, or beef stock (or a combination)
* 2 Tablespoons butter
* 2 Tablespoons flour
* 1/4 cup dry white wine
* 1 Tablespoon lemon juice
* 1 Tablespoon chopped capers


In a large bowl, combine pork sausage, ground chicken, Parmesan cheese, sweet onion, garlic, anchovy paste, Dijon mustard, lemon zest, parsley, egg, heavy cream, salt, and pepper.

Mix gently with your hands being careful not to overwork the meat. Form into 1-inch meatballs.

Bring stock to a simmer in a large pot. Place the meatballs into the stock in one layer, cover, and gently simmer for 15 minutes. (You may need to do this in batches.) Remove meatballs and keep warm. Strain and reserve 2 cups of the cooking broth.

Melt butter in a medium saucepan over medium-high heat. Whisk in flour and cook for two minutes, stirring often. While stirring, add wine and cook 1 minute, then add 2 cups of reserved broth along with lemon juice. Whisk until smooth and thickened. Add capers and simmer for 5 minutes. Return meatballs to the pot, tossing to coat.

Serve over noodles, rice, or potatoes. May also be used as an appetizer. Keep warm in a crockpot on low setting.

Yield: 4 entree servings or 8 to 10 appetizer servings

Notes: If you cannot find sage-seasoned pork sausage at your market, simply use regular fresh pork sausage and add 1/2 teaspoon dried or rubbed sage to the recipe. Please do not omit the anchovies. Although you will not be able to single out the taste, they are an essential seasoning for these meatballs.

[Kitchen Witch]

Veal Chops with Anchovy and Caper Sauce

1/2 cup vegetable oil
6 veal loin chops, 3/4-inch thick
1/2 cup all-purpose flour
6 Tbsp butter
2 ounces boiled ham, finely minced
4 flat anchovy fillets
2 Tbsp capers, rinsed and drained
1/4 cup brandy
6 Tbsp whipping cream
2 Tbsp chopped fresh parsley for garnish

Heat oil in a heavy skillet large enough to accommodate chops. Pat chops dry and coat with flour, shaking off excess. Saute' chops in very hot oil, turning once.

Meanwhile, melt butter in a small skillet and saute ham over medium heat 1 minute. Add anchovies and capers, mashing ingredients down with fork to make a paste.

When chops are done, about 8 to 10 minutes, remove to a heated ovenproof platter and keep warm in a 200-degree F. oven with a piece of aluminum foil placed loosely over the top.

Pour off excess oil from skillet in which chops were cooked. Add brandy, scraping up browned bits. Boil to reduce liquid by half, then pour into ham and anchovy mixture. Add cream, heating and stirring while it blends.

Pour sauce over chops and garnish with parsley.

Yield: 6 servings

[Kitchen Witch]

Stuffed Bell Peppers (Peperoni Ripieni)

4 bell peppers of different colors
4 plus 2 Tbsp extra-virgin olive oil
1 medium white onion, finely diced
2 garlic cloves, finely chopped
1 Tbsp Italian parsley, finely chopped
4 anchovies, finely chopped
1 Tbsp raisins
1 Tbsp pine nuts
2 ounces olives, pitted, drained, and finely ground
6 Tbsp bread crumbs
Salt and pepper


Preheat oven to 350 degrees F (175 C).

Wash the bell peppers, cut them in half, and remove the seeds. In a skillet, pour 4 tablespoons of the extra-virgin olive oil and turn heat to medium.

Saute the onion and garlic, until onion is soft and translucent. Remove the skillet from the heat. Stir in the parsley, anchovies, raisins, pine nuts, ground olives, bread crumbs, salt, and pepper. Drizzle with 2 tablespoons of extra-virgin olive oil. Mix all the ingredients thoroughly.

Fill the bell peppers with the mixture. Place the filled bell peppers side by side in an oiled oven pan. Bake for about 40 minutes, or until the surface is golden. Remove pan from the oven and let the stuffed peppers cool at room temperature. Serve lukewarm.

Yield: 4 servings