Moms Spinach Soup With Anchovies Recipes

MOM'S SPINACH SOUP WITH ANCHOVIES

Steps:

• Lightly smash the peeled garlic to let out the flavour when frying.
• Heat oil & sautéed garlic till fragrant. Drain & throw the garlic into a pot of boiling water.
• Rinse anchovies. Using the oil from garlic, fry the anchovies till you can smell the aroma. Be careful not to burn it. Add into pot, together with the scented oil. Cover & simmer for 30 minutes
• Cut off spinach roots. Separate stalks & leaves, & rinse thoroughly to remove any sand residue. Add stalk to soup & continue to simmer for 20 minutes
• Finally, throw in the leaves & simmer for another 5 minutes Add seasonings & serve piping hot. * Don't worry about the veg turning brown as it's important for the stalk to be really soft so it melts in your mouth :).

SPINACH AND MUSHROOMS WITH ANCHOVIES

Steps:

• If bulk spinach is used, tear off and discard any tough stems and blemished leaves. If necessary, rinse and drain the spinach. There should be about 18 to 20 cups, loosely packed.
• Thinly slice the mushrooms. There should be about 3 cups.
• Finely chop the anchovies. There should be about 3 tablespoons.
• Heat the butter in a large, deep skillet and add the shallots. Cook about 30 seconds, stirring, and add the mushrooms. Cook until wilted. Add the anchovies, and stir to blend. Add the spinach, salt and pepper, and cook, stirring and turning the spinach leaves until they are wilted, about 1 or 2 minutes.

PASTA WITH ANCHOVIES AND SPINACH

Steps:

• Bring a large pot of salted water to a boil. Add the pasta, stir and cook until tender but still firm to the tooth, about 10 minutes.
• Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the garlic and cook until it just starts to brown. Add the spinach and anchovies, lower the heat to medium, and mash the anchovies with a fork until they disappear into the spinach. Remove from the heat.
• Set aside about 1 cup pasta water and drain the pasta. Return the spinach to high heat and add the pasta. Toss to combine. Add a few tablespoons pasta water to loosen. Taste, and season with salt and pepper.

SPINACH WITH ANCHOVY (LES EPINARDS AUX ANCHOIS)

Steps:

• If the spinach is in bulk, trim off and discard all tough stems and blemished leaves. Whatever spinach is used, rinse and drain well.
• Chop the anchovy fillets and set aside.
• Heat the oil in a heavy-bottom skillet and add the garlic. Cook briefly while stirring and add the spinach. Cook, stirring, until wilted. Add the chopped anchovies and stir. Let the spinach cook, stirring, until most of the liquid is reduced. Serve the spinach while hot.