Anchovies are small, common salt-water forage fish. They are found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as an oily fish. When preserved by being gutted and salted in brine, matured, then packed in oil or salt, anchovies acquire a characteristic strong flavor. In Roman times, they were the base for the fermented fish sauce called garum that was a staple of cuisine and an item of long-distance commerce produced in industrial quantities, and were also consumed raw as an aphrodisiac. In Southeast Asian countries, anchovies are commonly dried, used to mak..
Source: Adapted from juliemorris.net
By Pot Scrubber
Ingredients:
2 tablespoons fresh lemon juice
5 tablespoons extra virgin olive oil
1 teaspoon fresh ground black pepper
6 anchovy fillets, chopped
1 tablespoon small caper
Prep Time: 5 mins
Cook Time: 0 mins
Total Time: 5 mins
Directions:
Mix together all ingredients in a bowl. No salt needed because of the capers and anchovies.
Servings: 4
Source: Adapted from Food.com
By Geema
Ingredients:
1 (16 ounce) package linguine
4 cloves garlic, minced
6 tablespoons olive oil
4 tablespoons chopped fresh parsley
3 (2 ounce) cans anchovy fillets, drained and chopped
1 cup water, white wine or 1 cup broth
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Directions:
1. Lightly brown sliced garlic in olive oil.
2. Stir in parsley and chopped anchovies.
3. Add water to cover, and simmer for a few minutes.
4. Meanwhile, cook pasta in boiling salted water until al dente.
5. Drain pasta.
6. Toss with anchovy sauce.
Servings: 4
Source: Adapted from Food.com
By Sarah!
Ingredients:
300 g pitted black olives
2 tablespoons capers, rinsed and drained
1 garlic clove, peeled and quartered
2 tablespoons lemon juice
1 tablespoon fresh flat-leaf parsley
1/3 cup olive oil
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Directions:
1. Add all ingredients to blender or food processor.
2. Puree until smooth.
Yield: 1.5 cups
Source: Adapted from Food.com
By Bergy
Ingredients:
3 tablespoons olive oil (I use lite)
3 anchovies, minced
2 teaspoons garlic, minced (or less)
1 1/2 lbs broccoli, stems separated and cut into 1 inch pieces
1 cup dry white wine
salt & pepper
Prep Time: 10 mins
Cook Time: 16 mins
Total Time: 26 mins
Directions:
1. Put oil into a skillet that has a lid, turn heat to medium and saute the garlic& anchovies, stir occasionally 3-5 minutes or until the anchovies begin to break up and the garlic begins to color Add broccoli, stirring for 3-4 minutes, add wine and let it simmer for about a minute Cover, turn heat to medium low and cook for 2-3 minutes.
2. Uncover turn heat to medium and continue cooking until the wine has evaporated apprx 5 minutes Season.
3. Serve hot or at room temperature.
Servings: 4
Source: Adapted from Food.com
By tigerduck
Ingredients:
1 kg potato, for potato salad
60 ml white wine (1/4 cup)
1 tablespoon cider vinegar
60 ml native olive oil (1/4 cup)
4 green onions, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
50 g anchovies packed in oil, drained (reserve the oil)
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Directions:
1. Cook potatoes in lightly salted water until done (ca 20 minutes). Cool slightly, but peel while still warm. Slice into 1 cm / 1/2 inch pieces.
2. Mix wine, apple vinegar, olive oil and chopped green onions and heat in large skillet or wok at medium-low temperature. Add sliced potatoes and shake skillet, so that the liquid covers the potatoes or mix potatoes carefully to cover them. Season with salt and pepper. Turn the temperature up and cook until potatoes have absorbed most of the dressing.
3. Slice the anchovies and mix with the chopped parsley and chives in a small boil. Add the reserved oil from the anchovies and stir. Mix carefully with the potatoes and remove them from the heat.
4. Put on individual plates or in a bowl. Serve while still warm or at room temperature.
Servings: 4-6
