- 1 4-pound bone-in leg of lamb
- 4 large garlic cloves, peeled and sliced lengthwise into thirds
- 20 anchovy fillets in oil, drained
- 1 bunch rosemary
- 6 tablespoons butter, softened
- Freshly ground black pepper
- 1 2/3 cups white wine
- Juice of 1 lemon
- Salt, as needed
- 1 small bunch of watercress, to garnish (optional)
Roast Leg Of Lamb With Anchovy, Garlic And Rosemary
Author: Aleksandra Crapanzano
Yield: Serves 4
Number Of Ingredients: 10Steps:
- Preheat the oven to 425 degrees. With a small, sharp knife, make 12 incisions 2 inches deep into the fleshy side of the leg. Insert a piece of garlic, half an anchovy and a small sprig of rosemary into each incision. Push them in with your little finger.
- Cream the butter with the remaining anchovies and smear it all over the meat. Sprinkle the meat generously with black pepper, place in a roasting pan and pour the wine around it. Tuck in any leftover sprigs of rosemary and pour the lemon juice over the meat.
- Roast in the oven for 15 minutes; lower the oven temperature to 350 degrees and roast for 1 hour more, basting from time to time with the juices. (Cook slightly longer, depending on how well done you like your meat.) Let rest in a warm place for at least 15 minutes before carving.
- Meanwhile, taste the juices, adding salt as needed. (It should not need much because of the anchovies.) If the gravy is too thin, simmer it in a skillet to thicken. If you choose, garnish the slices of lamb with sprigs of watercress. Serve with gravy and mashed potatoes or creamed eggplant.
@context http, Calories 1033, UnsaturatedFat 32 grams, Carbohydrate 7 grams, Fat 71 grams, Fiber 2 grams, Protein 72 grams, SaturatedFat 33 grams, Sodium 1428 milligrams, Sugar 1 gram, TransFat 1 gram
- 4 (8-ounce) swordfish steaks, cut ¾-inch thick
- Salt and pepper
- Extra-virgin olive oil
- 3 tablespoons red-wine vinegar, or to taste
- 1 teaspoon smoked Spanish paprika (Pimentón de la Vera)
- 1 teaspoon tomato paste
- 2 small garlic cloves, smashed to a paste
- 1 medium red onion, diced small (about 1 cup)
- 1 sweet red pepper, diced (about 1 cup)
- 2 Fresno chiles, seeds removed and finely diced
- 4 anchovy fillets, chopped, plus 4 whole fillets for garnish
- 2 cups halved cherry tomatoes in different colors
- Pinch of dried oregano
- Arugula leaves, for garnish
Grilled Swordfish With Smoky Tomato-anchovy Salsa
Author: David Tanis
This Is A Simple Summer Fish Dish With Robust Flavors. Swordfish Would Be The First Choice, For Its Meatiness And Ease Of Grilling, But Any Firm-fleshed White Fish, Such As Halibut, Monkfish, Corvina Or Snapper, Is A Suitable Option. Tuna Would Also Work, But For That Matter, So Would Chicken Breast, For Those At Your Gathering Who Don't Eat Fish. Topped With An Easily Made Salsa Of Cherry Tomatoes, Anchovy, Hot Pepper And Smoky Pimentón, The Whole Affair Is Rather Salad-like, Best Accompanied By Arugula Or Lettuce Leaves. Serve With Roasted Potatoes Or Garlic Toast For A Casual Picnic-style Summer Supper.
Yield: 4 to 6 servings
Number Of Ingredients: 14Steps:
- Prepare a charcoal grill or heat a gas grill. (Alternatively, use a cast-iron skillet or stovetop grill pan over medium-high heat.) Place swordfish steaks on a baking sheet and season on both sides with salt and pepper. Drizzle each with 1 teaspoon olive oil and rub with fingers to coat. Leave at room temperature.
- In a mixing bowl, put vinegar, smoked paprika, tomato paste and garlic. Stir to dissolve tomato paste. Add onion, sweet pepper, chiles and 4 chopped anchovy fillets, and stir everything together. Add pinch of salt and ½ to ¾ cup olive oil and stir again.
- Add cherry tomatoes, lightly season with salt and pepper, then gently fold them into the mixture. Leave to marinate about 10 minutes.
- Grill the swordfish steaks over medium-hot coals for about 4 minutes per side. Remove when you see juices begin to rise on second side.
- Transfer to plates or a large platter. Stir salsa and spoon generously over fish. Sprinkle with oregano. Garnish with whole anchovy fillets. Surround with a generous amount of arugula and serve.
- 2 -3 large onions, sliced
- 3 tablespoons unsalted butter
- 6 russet baking potatoes, peeled and sliced thin lengthwise
- 1 (2 ounce) can anchovy fillets, drained, reserving the oil and chopped
- 1 1/2 cups heavy cream
- salt and pepper
Jansson's Temptation (swedish Potato And Anchovy Casserole)
I Found This On Another Website Researching Swedish Recipes. I Love To Make It And Not Tell People It Has Anchovies In It Until After They Rave About How Good It Is. The Anchovies Melt Into It To Make A Sauce. It Has Such A Yummy Flavor! Here Is A Quote From The Recipe: "jansson's Temptation Is A Classic Swedish Dish Traditionally Served Before Guests Leave To Ensure That During Their Cold Journey Home They Have Something Warm Inside Them."
Yield: 10 serving(s)
Number Of Ingredients: 6Steps:
- In a large skillet cook the onions in 2 tbsp of the butter over moderate heat, stirring occasionally, until they are golden.
- Preheat oven to 400.
- In a buttered 2 1/2- 3 quart shallow baking dish (13x9 works well), layer 1/3 of the potatoes, 1/2 of the onions, 1/2 of the chopped anchovies, salt and pepper to taste, 1/3 potatoes, 1/2 onions, 1/2 of the chopped anchovies, salt and pepper to taste, last third of potatoes.
- Drizzle the top of potatoes with the reserved oil from the anchovy can (about 2 tbsp.) and dot them with the remaining 1 tbsp of butter cut into bits.
- Bake the casserole on the middle rack for 10 minutes.
- Pour 3/4 cup of the cream over the potatoes and bake the casserole for 20 minutes more.
- Pour the remaining cream over the casserole, reduce heat to 300, and bake for 30 minutes more or until the potatoes are tender.
- Great served with anything that goes well with a potato side dish.
Calories 276.6, Fat 17.4, SaturatedFat 10.6, Cholesterol 62.9, Sodium 230.6, Carbohydrate 26.4, Fiber 3.2, Sugar 2.3, Protein 5.3
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ¼ cup cold unsalted butter, cut into 1/2-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons water, or as needed
- 3 tablespoons olive oil
- 2 ½ pounds onions, thinly sliced
- 3 cloves garlic, minced
- 1 small bay leaf
- 1 teaspoon chopped fresh thyme
- 1 tablespoon drained capers
- salt and ground black pepper to taste
- 20 large Niçoise olives, pitted and coarsely chopped
- 16 anchovies anchovy fillets
Pissaladiere (onion, Olive, And Anchovy Pizza)
Pissaladière Is A Pizza-like Dish Made In Southern France, Around The Nice, Marseilles, Toulon And The Var District, And In The Italian Region Of Liguria, Especially In The Province Of Imperia. It Can Be Considered A Type Of White Pizza, As No Tomatoes Are Used. The Dough Is Usually A Bread Dough Thicker Than That Of The Classic Italian Pizza Traditional Topping Consists Of Caramelized (almost Pureed) Onions, Olives, Garlic And Anchovies. No Cheese Is Used In France, However, In The Nearby Italian Town Of San Remo, Mozzarella Is Added.
Number Of Ingredients: 14Steps:
- Mix flour and salt together in the bowl of a food processor. Add butter and 2 tablespoons oil. Pulse until mixture resembles coarse meal. Pulse in enough water, 1 tablespoon at a time, to form moist clumps. Gather dough into a ball; flatten into a disk. Wrap in plastic and chill, at least 2 hours.
- Heat 3 tablespoons oil in a heavy, large skillet over medium-low heat. Add onions, garlic, bay leaf, and thyme; stir to blend. Cover and cook until onions are very tender, stirring occasionally, about 45 minutes. Uncover and sauté until most liquid evaporates and onions are golden, about 10 minutes longer. Stir in capers. Season mixture with salt and pepper. Cool completely; discard bay leaf.
- Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large baking sheet.
- Roll out dough on a floured surface to an 11-inch round. Transfer dough to the prepared sheet. Crimp edges of dough to form a stand-up border. Spread filling evenly over dough. Arrange olives and anchovies decoratively atop filling.
- Bake in the preheated oven until crust is crisp and golden, about 30 minutes. Transfer to a platter and serve.
Calories 379.8 calories, Carbohydrate 39.1 g, Cholesterol 29.4 mg, Fat 22 g, Fiber 4.5 g, Protein 8.2 g, SaturatedFat 7 g, Sodium 765.2 mg, Sugar 8.1 g
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 (800 g) can peeled tomatoes or 800 g vine-ripened tomatoes, peeled and de-seeded
- 20 black olives, stoned and chopped
- 8 anchovy fillets, drained and chopped
- 2 tablespoons chopped flat leaf parsley
- 1 teaspoon capers, rinsed (optional)
- 6 veal cutlets
- 2 tablespoons olive oil
- 10 basil leaves, finely shredded
- 1 tablespoon chopped flat leaf parsley
Veal Cutlets With Olive, Tomato And Anchovy Sauce
This Was In This Mornings Age Weekend Magazine. We Can Get Lovely Veal Cutlets At The Supermarket Right Now, And We Love All The Other Flavours In This, So This Will Be Dinner Tomorrow Night! I'd Like To Add, I Made This And Found It To Be Excellent.
Yield: 6 serving(s)
Number Of Ingredients: 11Steps:
- Sauce: Heat the oil over a low to medium heat, and cook the garlic for 1 minute, stirring constantly.
- Add the tomatoes, increase the heat and cook until the mixture is reduced by half, about 5 minutes.
- Lower the heat, add the remaining sauce ingredients and cook for another 3 minutes.
- Set aside and keep warm.
- Cutlets: Heat the oil over a medium heat, and cook the cutlets for 3-4 minutes each side; cook for a further 2-3 minutes if you prefer the meat well done.
- Place the cooked cutlets onto warmed serving plates, stir the basil and and parsley through the sauce and spoon a little over and around each cutlet.
- Any remaining sauce can be frozen for later use.
Calories 134.9, Fat 11.4, SaturatedFat 1.6, Cholesterol 4.5, Sodium 331.7, Carbohydrate 6.8, Fiber 2.3, Sugar 3.5, Protein 3.1
- 10 oil-packed anchovy fillets, finely chopped
- 4 garlic cloves, finely grated
- 1 1/2 cups green olives (such as Castelvetrano), plus 1/2 cup brine reserved
- 1/2 cup olive oil
- 1 tablespoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- Kosher salt, freshly ground pepper
- 1 small onion, thinly sliced
- 1/2 cup coarsely chopped fresh oregano, plus leaves for serving
- 1 (3 1/2-4-pounds) chicken, halved lengthwise
- Vegetable oil (for grilling)
- Tomatoes in Chile-Fennel Oil
Grilled Oregano Chicken
Author: Alison Roman
Yield: 8 Servings
Number Of Ingredients: 12Steps:
- Toss anchovies, garlic, olive brine, olive oil, and lemon juice in a medium bowl; season with salt and pepper. Place half of anchovy mixture in a large resealable plastic bag; add onion and chopped oregano. Cover and chill remaining anchovy mixture.
- Season chicken with salt and pepper and add to bag, seal bag, and toss to coat. Let marinate 4-12 hours.
- Prepare grill for medium heat; generously oil grate with vegetable oil. Remove chicken from marinade, letting excess drip back into bag (a few pieces of onion and oregano still clinging are okay); discard marinade. Starting skin side up, grill chicken, turning occasionally, until lightly charred and cooked through, 30-40 minutes.
- Meanwhile, set out reserved anchovy mixture and let come to room temperature. Use the side of a chef's knife to smash olives, crushing and pitting them at the same time (smash again if very large). Add olives and lemon zest to anchovy mixture.
- Place chicken on top of Tomatoes in Chile-Fennel Oil and spoon anchovy-olive mixture around. Top with oregano leaves.
- Do Ahead
- Chicken can be grilled 4 hours ahead. Store at room temperature and assemble dish just before serving.
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