These anchovies, says chef Matteo from SD26, come from Cilento in the Campania region of Italy and are salted and stored in clay jars. The menaica anchovies are caught in this type of net (a menaica) instead of a cianciola that is used by most modern fisherman in Italy. In this type of net, the anchovies struggle and bleed until the fisherman twists off their necks to detach them — the bleeding is believed to enhance the flavor of the fish producing anchovies that are pink and firm.
Many German recipes for deviled eggs exactly mirror the classic we know and love, but others include anchovies, cheese, and capers. Try this anchovy version at home.This recipe is courtesy of Bon Appetit.
I was inspired to make this grilled calamari with anchovy and capers after my recent trip to Rome. My husband and I enjoyed anchovy and capers from Tuscany to Rome and since we love fish I decided to create this perfect dish. We enjoyed with company as a primi and all shared from the plate. Of course, you can dip fresh bread in the sauce.
I used San Marzano tomatoes from my favorite Italian store
Ingredients in Hartford, CT at D&D Market and the calamari came from my favorite fish market in Wethersfield, CT at City Fish, Wethersfield, CT.
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Here's our spin on Caesar salad. Instead of the usual mild romaine, we use robust, slightly bitter dandelion greens, which make for a heartier, more deeply flavored salad. The piquant cheese, anchovy, and peppery Sicilian extra-virgin olive oil balance the strong flavor of the leaves, and the egg yolk adds a lovely richness.
If you can't find good dandelion greens, try using escarole, frisée, chicory, or Treviso radicchio. You want something that's sturdy and slightly bitter. Avoid arugula and baby spinach — they are far too delicate for this dressing and will quickly wilt.
Click here to see 'Franny's' Cookbook Brings the Neighborhood Italian Joint to Your Kitchen.
People are afraid of anchovies. They remember super-fishy bites from Caesar salads or bad chain pizza. But eating a good anchovy is a different experience than you imagine. Anchovies are distinctively fishy, but the texture is more like a meat than a fish. They are as salty as the sea, but more like the ocean water around ports. This is the food of a working man in a cloth cap taking a lunch break.
Anchovies are perfect for making a pasta dish, because the oil they are packed in helps to flavor the sauce. You won’t be eating chunks of fish, because the anchovies will melt away in the hot pasta. You’ll just have that indelible taste of the Mediterranean, indolent summer warmed by the sun.
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Adapted from the "Gluten-Free Girl and the Chef" by Shauna James Ahern and Daniel Ahern.
Click here to see the Fresh Gluten-Free Pasta recipe.
“Funghetto" is a combination of appetizing ingredients such as eggplant, mushrooms, anchovies, capers, olives, and herbs that are cooked together. This mixture is kept together and unified by a fruitful olive oil. I love it over pasta, just as in this recipe, or as a topping for grilled bread
For weeks during her first trimester, as our little Jude baked in utero, growing from the size of a blueberry to a Mission fig, Kristen ate only white foods.
Bagels with cream cheese. Yogurt drizzled with honey. Gallons of full-fat milk and crackers. Pasta dressed with olive oil and a dash of salt. No meat, no greens. She did allow for the occasional bit of brown to sneak in — whole-wheat sandwiches smeared with almond butter. And she had her chocolate, of course.
Morning sickness made meals a treacherous activity. Every time Kristen opened the fridge, it was like facing a firing squad of food aversions.
“It was horrible. Not. Fun.”
But I had to eat, too. As always, I wanted something deeply satisfying, even if it was plain pasta with olive oil. So I started making this dish with staples we had on hand. It’s a classic pantry raid. If your kitchen is decently stocked, you can pretty much make some version of this dish any night of the week.
The anchovies here melt into the oil, spiked with red pepper flakes and garlic. You get the saltiness combined with the aromatics. The toasted breadcrumbs give a nice mouthfeel, while the lemon sends off sparks of acid.
It’s super simple, yet ethereal. I think we ate this for three nights straight once. And we still eat it. When Kristen asks for “pregnancy pasta,” I know exactly what she means.
I love to eat salmon. Actually, I love the idea of eating salmon. All those good omega-3s. Lately, I've been on a quest to create salmon toppings that disguise the fishy flavor. Here's one that worked well.
It is important to note that this dish does not have an anchovy flavor. Indeed, there is no reason ever to tell anyone who eats this dish that there are anchovies in it. The taste is merely salty and rich — and reflects beautifully off the sweet, creamy taste of the cauliflower beneath its slightly crunchy breadcrumb topping.
See all cauliflower recipes.
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