ANCHOVY AND GARLIC TOAST
With just a few high-quality ingredients and less than 10 minutes, you can make this appetizer. "Delicious" doesn't even begin to describe this: If I'm starting with this, then I know the rest of the meal will knock your socks off.
Provided by Antonia Lofaso
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the broiler. Put the halved baguette on a baking sheet. Rub the cut sides with the garlic clove, then drizzle with the olive oil and spread the butter on evenly.
- Place the cut anchovies evenly on the bread and broil until brown and bubbly, about 4 minutes. Cut into 12 even pieces, crunch some salt over the top and sprinkle with chopped parsley.
ANCHOVY PASTA WITH GARLIC BREADCRUMBS
Memorize how to make the addictively crunchy breadcrumbs in this dish; use them to top all your pasta recipes forevermore.
Provided by Claire Saffitz
Categories Bon Appétit Pasta Dinner Anchovy Breadcrumbs Garlic Lemon Chile Pepper Cheese
Yield Serves 4
Number Of Ingredients 12
Steps:
- Very thinly slice 4 garlic cloves (a mandoline works great) and set aside. Pulse remaining 4 garlic cloves in a food processor until finely chopped. Add bread and lemon zest and pulse until coarse crumbs form; season with salt and pepper.
- Heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Cook breadcrumb mixture, stirring often, until golden brown and crisp, about 5 minutes. Transfer breadcrumb mixture with a slotted spoon to a small bowl.
- Heat remaining 3 Tbsp. oil in same pot over medium-low. Cook reserved sliced garlic, stirring occasionally, until golden at edges, about 1 minute. Add anchovies and chiles and cook, stirring, until anchovies are dissolved, about 1 minute. Stir in lemon juice.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
- Using tongs, transfer pasta to pot with sauce along with 1 cup pasta cooking liquid. Cook, tossing often, until pasta is al dente. Add 3 Tbsp. pasta cooking liquid, then gradually add cheese, tossing until melted and emulsified. Remove from heat, add parsley, butter, and half of breadcrumb mixture and toss until combined and butter is melted. If pasta seems dry, add more pasta cooking liquid and oil and toss again. Season with salt and pepper, and more lemon juice if desired.
- Divide pasta among bowls. Top with remaining breadcrumb mixture.
CARNE CRUDA
Carpaccio, now a staple at many high-end restaurants, even non-Italian ones, is a glorified version of this Piemontese specialty (in Tuscany and other parts of central Italy, an even simpler plate of cured meats is served routinely), which will provide a vibrant beginning to any dinner party. This dish depends on the flavor of olive oil, so break out the good stuff. The meat will be easier to cut into small pieces if you put it in the freezer for about half an hour first to firm it up a bit.
Yield makes 4 servings
Number Of Ingredients 6
Steps:
- Toss the beef in a bowl with the arugula, parsley, oil, and lemon juice.
- Season with salt and pepper, add more lemon juice if necessary, and serve immediately.
- For a time, the darling of pricey restaurants: Omit the parsley. Shave about 12 slices of Parmesan with a vegetable peeler. Instead of dicing the beef, slice it as thinly as possible (this will be easiest if you freeze it about halfway to solid first). Place the beef slices on a chilled plate and top with arugula and Parmesan. Drizzle with the olive oil and lemon juice and season with salt and pepper. Serve immediately.
BAGNA CAUDA ( OLIVE OIL, GARLIC, BUTTER AND ANCHOVY SAUCE)
From The Stinking Rose restaurant in San Francisco. This is an Italian appetizer dish and the name translates as 'hot bath'. Serve with a good crusty sourdough, breadsticks or your favorite vegetables for dipping, such as bell peppers, zucchini, broccoli, or whole mushrooms. It's typically served as an appetizer, but is also fantastic drizzled over grilled fish or vegetables.
Provided by GaylaJ
Categories Sauces
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place all ingredients in an oven casserole, cover and bake at 275F for 1 1/2 hours.
- Serve with bread and/or vegetables.
QUICK ANCHOVY AND GARLIC SAUCE
Yum Yum if you like anchovies. Salty, creamy, buttery, garlicky, luscious and easy. 2 entree servings or 4 appetizer servings
Provided by mandabears
Categories European
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- 1/2 pound pasta for 2 generous servings.
- Prepare the sauce while the pasta water is boiling.
- I like to use vermicelli.
- In a small skillet melt the butter.
- Add minced garlic.
- Cook until golden brown until it smells toasted.
- Do not let it scorch or it will taste bitter.
- When the garlic is golden brown, add the entire can of anchovies, including oil and the 3 tablespoons of olive oil.
- Cook and stir until the anchovies dissolve.
- If the pasta is not cooked yet, turn off the heat.
- When the pasta is cooked, finish the sauce.
- Add light cream to the sauce, and cook until it comes to a rolling boil.
- Pour over the well drained pasta and toss vigorously.
- Serve with parmesan cheese.
CARNE CRUDA WITH ANCHOVY AND GARLIC
Some people will tell you that it's okay to make carne cruda, known as "steak tartare" in fancy French circles, in a food processor. Sorry, no go. You don't chop it, pulse it, or otherwise mangle it. You freeze it, slice it, crosscut it, and dice it. Period. Yes, chopping the meat by hand requires patience, but it creates the perfect texture. Freezing the meat beforehand makes this job easier. This is one of those recipes where you must use the very best ingredients you can find-the best olive oil, the best imported anchovies-to take this crudo over the top. Buy the best New York strip or tenderloin you can afford, and tell your butcher how you're serving the meat to ensure you get the very best. For a light meal, serve with plenty of crusty bread and a small salad.
Yield serves 4 as a first course
Number Of Ingredients 7
Steps:
- Using a sharp knife, go over the meat one more time to ensure all excess fat and sinew have been removed. Wrap the meat tightly in plastic and freeze overnight.
- Mash the garlic with the flat side of a chef's knife, then chop until puréed and put into a bowl. Chop the anchovy fillets very finely and add to the garlic. Using a grater, zest the lemon into the bowl. Add the olive oil and stir to blend.
- Remove the meat from the freezer and unwrap. Using your sharpest knife, slice the meat into 1/4-inch slices, then crosscut the slices into 1/4-inch strips. Cut across the strips to form a fine dice.
- Add the meat to the bowl along with the water to help smooth out the mixture and make it a little less rich. Toss gently. Season to taste with salt and pepper and serve.
- Instead of plating the carne cruda individually, pile it elegantly on a plate and make a shallow depression in the center. Separate an impeccably fresh egg and gently place the yolk in the well.
More about "carne cruda with anchovy and garlic recipes"
BAGNA CAUDA (ANCHOVY AND GARLIC …
Web 8-12 large anchovy fillets (see tips) 40g walnut pieces 100g unsalted butter, melted 25ml extra-virgin olive oil Method Put the halved garlic cloves in a small saucepan and pour over half …
From deliciousmagazine.co.uk
From deliciousmagazine.co.uk
See details
CARNE CRUDA APPETIZER – ITALIAN STEAK TARTARE - SPRINKLES AND SPROUTS
Web May 18, 2015 2 anchovy fillets salt freshly cracked black pepper 1 tablespoon chopped flat leaf parsley 1 ciabatta loaf (to serve) Instructions As soon as you get the meat home, …
From sprinklesandsprouts.com
5/5 (1)Category AppetizerCuisine ItalianTotal Time 10 mins
From sprinklesandsprouts.com
5/5 (1)Category AppetizerCuisine ItalianTotal Time 10 mins
- As soon as you get the meat home, remove it from the plastic/paper, trim it of any fat/sinew and then place in the freezer for 30-45 minutes.
- Remove from the freezer and chop into long slices against the grain, cut these steps into long thin strips. Rotate the strips and cut into small cubes. Place the meat in a non-metalic bowl, cover and leave in the coldest part of the fridge until you are ready to serve.
- Finely chop and squash the anchovy fillet against the chopping board until you have rough anchovy paste.
See details
CRUDITéS WITH GARLIC AND ANCHOVY DRESSING | RIVER COTTAGE
Web 50g anchovy fillets, drained 150ml olive oil 2 garlic cloves, peeled Leaves from a sprig of thyme A few basil leaves (optional) ½ small red chilli, or a pinch of dried chilli flakes 1 …
From rivercottage.net
From rivercottage.net
See details
ITALIAN CARNE CRUDA | RECIPE - WORLD FOOD AND WINE
Web Squeeze the lemons, mince the anchovy, and crush the garlic, then set aside. Shave the mushrooms into a small bowl. Sear the outside of the fillet to kill any surface bacteria. …
From worldfoodwine.com
From worldfoodwine.com
See details
CARNE CRUDA WITH ANCHOVY AND GARLIC RECIPES
Web Pulse remaining 4 garlic cloves in a food processor until finely chopped. Add bread and lemon zest and pulse until coarse crumbs form; season with salt and pepper. Heat 1/4 …
From tfrecipes.com
From tfrecipes.com
See details
CARNE CRUDA WITH ANCHOVY AIOLI (SERVES 4). - FREE ONLINE LIBRARY
Web Sep 22, 2013 Heal same pot of oil to 375 degrees. Add capers and fry until they burst. Transfer to paper towels to drain. To serve: Drizzle 1 teaspoon oil onto each of LI plates …
From thefreelibrary.com
From thefreelibrary.com
See details
BAGNA CàUDA (NORTHERN ITALIAN ANCHOVY-GARLIC DIP) …
Web Jan 2, 2019 In a small saucepan, combine garlic and milk or water, bring to a gentle simmer, and cook until garlic is soft, about 10 minutes. Drain garlic well. Wipe out …
From seriouseats.com
From seriouseats.com
See details
A CASSIC BAGNA CAUDA RECIPE WITH GARLIC AND ITALIAN ANCHOVY
Web Directions. 1. First, prepare the vegetables and bread for dipping. You can choose whatever you like, cut into slices ready to serve. 2. Heat a little oil in a saucepan and then add the …
From feastofcrumbs.com
From feastofcrumbs.com
See details
CARNE CRUDA WITH ANCHOVY AND GARLIC RECIPE | EAT YOUR BOOKS
Web Carne cruda with anchovy and garlic from Ethan Stowell's New Italian Kitchen: Bold Cooking from Seattle's Anchovies & Olives, How to Cook A Wolf, Staple ... If the recipe …
From eatyourbooks.com
From eatyourbooks.com
See details
CARNE CRUDA WITH ANCHOVY AND GARLIC - PLAIN.RECIPES
Web Mash the garlic with the flat side of a chefs knife, then chop until pureed and put into a bowl. Chop the anchovy fillets very finely and add to the garlic. Using a grater, zest the lemon …
From plain.recipes
From plain.recipes
See details
BRUSCHETTA WITH TOMATO, ANCHOVY AND GARLIC | GIANGI'S KITCHEN
Web The fish taste pretty fishy and salty; therefore, this recipe has little to no salt added to it. Anchovies give your dishes a wonderful uplifting taste. They dissolve; thus, you will not …
From giangiskitchen.com
From giangiskitchen.com
See details
ANCHOVY BREADCRUMB PASTA - THIS ITALIAN KITCHEN
Web Feb 3, 2022 Add the garlic, anchovies, and chili flakes. Cook until fragrant and the anchovies dissolve; about 3 minutes. Add in one cup of pasta water, lemon juice and …
From thisitaliankitchen.com
From thisitaliankitchen.com
See details
ITALIAN STEAK TARTARE RECIPE (CARNE CRUDA ALL'ALBESE) - THE …
Web Mar 8, 2022 1 pound grass-fed, organic beef filet 6 tablespoons freshly squeezed lemon juice, from 2 medium lemons 2 cloves garlic, slightly crushed 1/3 cup olive oil, or as …
From thespruceeats.com
From thespruceeats.com
See details
ANCHOVIES RECIPES THAT DON'T TASTE FISHY - FOOD NETWORK
Web Garlic, anchovies and capers come together in a sauce for orecchiette. A crunchy breadcrumb topping takes the meal from simple to stunning. ... In this simple tartine …
From foodnetwork.com
From foodnetwork.com
See details
A SHORT A-Z OF ITALY IN RECIPES | HOUSE & GARDEN
Web 4 hours ago To start, line a tin with a double layer of cling film. For the classic shape, use a tatin tin – about 24cm wide, 4 high, with gently tapering sides. Roll the marzipan 3mm …
From houseandgarden.co.uk
From houseandgarden.co.uk
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love