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Posts Tagged ‘anchovies’

Ingredients

1/2 cup SOOC extra-virgin olive oil (Or try Organic Basil or Butternut Squash Seed Oil)
1/4 cup small capers, drained and patted dry
1/4 cup cornstarch
4 oil-packed anchovies, chopped
2 large garlic cloves, thinly sliced
2 ounces thinly sliced prosciutto, cut into 1-inch-wide ribbons
2 tomatoes, coarsely chopped
1/2 teaspoon crushed red pepper
1 tablespoon thinly sliced basil
1 pound fettuccine
Freshly grated Parmigiano-Reggiano cheese, for servingfettuccine capers

Directions

1. In a large skillet, heat the olive oil. In a small bowl, toss the capers with the cornstarch and shake off the excess cornstarch. Add the coated capers to the oil and fry over high heat, tilting and gently shaking the pan until the capers are crispy and golden, about 3 minutes. Drain the capers, reserving 2 tablespoons of the oil in the skillet. Spread the capers on a paper towel–lined plate.

2. Add the anchovies and garlic to the skillet and cook over high heat, stirring until the garlic is golden and the anchovies dissolve, about 3 minutes. Add the prosciutto, separating the ribbons, and cook until lightly browned, about 1 minute. Add the tomatoes and crushed red pepper and cook just until the tomatoes begin to break down, about 3 minutes. Stir in the basil.

3. Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain and return the pasta to the pot and pour the sauce on top. Toss over high heat just until the sauce is thickened, about 2 minutes. Serve the pasta in bowls, garnished with the crispy capers. Top with cheese!

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Perfect for meats or breads!

1/2 cup fruity olive oil, such as the Castile Olive Oil

2 tablespoons good quality balsamic vinegar

2 tablespoons chopped anchovies (white anchovies are preferred, if you can find them)

2 tablespoons store bought green or black tapenade

2 tablespoons chopped, oil-packed sun-dried tomatoes

1/4 – 1/2 teaspoon hot sauce or spicy chili paste, or to taste

Directions:

Combine all of the ingredients in small glass bowl and mix to combine. Cover and let rest for at least 4 hours so that the flavors have time to meld. Serve with a spoon or pour into small plates for serving with bread. This can be made up to 1 week ahead and covered in an airtight container and refrigerated. Return to room temperature before serving.

Note: You can find white anchovies at gourmet specialty stores in the refrigerated section. They have a sweeter, milder flavor than regular canned anchovies.

Serves 6.

Per serving: 186 calories; 20 g fat (3 g saturated fat; 97 percent calories from fat); 1.5 g carbohydrates; 2 mg cholesterol; 149 mg sodium; 1 g protein; 0.4 g fiber.

15 minutes to make

4 hours to meld flavors

From The Detroit News: http://www.detnews.com/article/20100729/LIFESTYLE05/7290320/1463/LIFESTYLE05/Olive-oil-based-dips-taste-great-with-bread–meats#ixzz0x6DKswGj

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