Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “anchovies”

French Style Potato & Green Bean Salad

This sensational salad is an ideal light lunch or supper on its own or can be served as a side dish with a steak or salmon.  The flavours just burst out and it’s a lovely way to use up veggies at the end of the week…  Feel free to change ingredients – sweet potato can be used as well as zucchini or spinach…

Don’t be afraid to use anchovies – they are essential in the dressing as they add a fabulous tang to the whole salad…  The fresh herbs are so fresh and bright – this is a seriously good salad!

French Style Green Bean & Potato Salad

Ingredients:

6-8 baby potatoes

Salt and pepper

1 clove of garlic grated

1 tablespoon chopped anchovy

1 tablespoon chopped capers

2 teaspoons Dijon mustard

4 tablespoons white wine vinegar

⅓ cup extra virgin olive oil

250 grams Green beans

4 large eggs

1 tablespoon thinly sliced chives

2 tablespoons roughly chopped parsley

2 tablespoons roughly chopped basil

6 to 8 anchovy fillets, optional, for garnish

Handful of rocket leaves, optional

Method:

Bring a large pot of well-salted water to a boil

Add the potatoes and cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer

Remove and let cool slightly then slice in half – you can use larger potatoes and cut into thick slices

Top and tail the beans

Simmer in salted water until firm-tender, about 3 to 4 minutes, then cool under running water and pat dry.

Cook the eggs in a medium pot of water for about 8 minutes for a somewhat soft-centered yolk or 9 minutes for a firmer yolk.

Cool the eggs immediately in ice water, then crack and peel

Cut each egg in half and season lightly with salt and pepper.

In the meantime stir together the garlic, anchovy, capers, mustard and vinegar

Slowly whisk in the olive oil

Season to taste with salt and pepper

Whisk again before using if the dressing separates

Gently combine the beans and potatoes, using hands to toss, and pile onto a platter

Sprinkle with chives, parsley and basil and arrange the eggs over the top

Garnish with anchovy fillets and rocket leaves if desired.

Bon Appetit!  🙂

Go-To Tomato Sauce for Pasta…

We have a personality on radio here who is not only a marvellous raconteur but also an excellent chef.   We listen to him quite a bit and over the years have cooked some of his suggestions.  This terrific recipe is one of his and is so easy to make when you have almost nothing in your pantry.   I have tweaked it slightly by adding some sugar which takes the acidity from the tomatoes…

Tip:  Tinned Italian tomatoes are the best – don’t know why – just are..  Do not fear the humble anchovy.  They don’t so much add to the taste but give an underlying zing to the entire sauce.  These are essential for this sauce…

Thanks Bob Hart – this is delicious – we also use it as a base for pizza – sensational!

Bob Hart Napoli Sauce

This amount will serve 4-6 people depending on how greedy you are feeling…

Bob Hart Napoli Pasta

Ingredients:

800g tin whole peeled tomatoes

4 anchovy fillets

2 cloves garlic, grated

100 grams butter

Generous pinch of chilli flakes

1 teaspoon of sugar

Salt & pepper to taste

Balsamic vinegar to taste (optional)

Freshly grated parmesan cheese

Pasta of your choice cooked el dente

 

Method:

Set your oven to 190C.

Tip the contents of your tin of whole, peeled tomatoes into an ovenproof bowl and squeeze them through your fingers.

Add the anchovy fillets, garlic cloves, butter and a generous pinch of dried chilli flakes.

Check the seasoning, and add salt & pepper if required.

Roast this mixture in the oven, giving it a good stir every 10 minutes or so, for about 40 minutes, and then mash well with a potato masher.

Adjust seasoning and add some balsamic vinegar to give it a zesty zing…

Cook pasta according to packet instructions, reserve some of the cooking liquid and return pasta to the pot.

Add the tomato sauce and enough of the pasta water to thin slightly, and toss the pasta through the sauce for a couple of minutes.

Finish with another pinch of the chilli flakes and plenty of finely grated parmesan.

Choose your red wine carefully…

 

Bon Appetit!  🙂

 

Sicilian Style Curly Fettuccini

I found this recipe on a Jamie Oliver Youtube channel – he cooked it on camera and I was salivating just watching him eat it.  It is so very simple but so tasty – it’s actually surprising how delicious it is considering there are few ingredients…

The crunch of the pinenuts and the sweetness of the raisins contrast wonderfully with the tang of the garlic and anchovies.  Curly fettuccini is another lovely discovery.  The sauce clings to the beautifully textured ribbons of pasta…  Jamie’s recipe called the breadcrumbs Pangrattato but his version didn’t have oil or garlic included.  They were just dry crumbs so I did the same but used panko crumbs.  The result is a lovely crispy crunch added to your pasta.  We added some parmesan to the top but it is optional…

Sicilian pasta

Ingredients:

3 tablespoons olive oil

3 cloves garlic, finely sliced

50 g anchovies (small tin or jar), finely chopped

1 small tub tomato paste (about 3 tablespoons)

Water

1 tablespoon pinenuts

1 tablespoon raisins

1 teaspoon sugar

pepper to taste

½ cup breadcrumbs

Freshly grated parmesan cheese (optional)

Curly fettuccini

 

Method:

Gently fry the garlic and anchovies in the oil until the anchovies break down

Stir in the tomato paste and a little water to soften the sauce

Throw in a handful of pinenuts and raisins

Add sugar and pepper to taste

In the meantime cook some curly fettuccini until al dente

Add a ladle of the pasta water to the sauce if too thick

In a dry pan, toast the breadcrumbs until golden brown

Toss the sauce through the drained pasta

Serve topped with a generous sprinkling of breadcrumbs

Add some parmesan cheese if required

 

Bon Appetit!  🙂

 

 

Linguine with Anchovies, Broccolini and Chilli

Anchovies really are a wonder food.  Apart from being the crowning glory to any pizza they are wonderful in pasta and casseroles as well.  These strong, pungent little fish, the kind that have been filleted, salt-cured, and stored in olive oil, cook down and melt away leaving a delicious base for all sorts of sauces and I use them a lot.

This pasta dish has anchovies teamed with fresh and crunchy Broccolini (a sort of mini broccoli) and is a taste sensation with a bit of a chilli bite as well…  I used a green chilli but if you want it hotter use a red one and leave the seeds in as well…

Linguine with anchovies adn broccolini

Ingredients:

2 tablespoons good olive oil

1 large clove of garlic grated

1 long green chilli, seeded and finely chopped

1 small tin or jar of anchovies in oil (about 50 g)

I bunch of fresh Broccolini

2 tablespoons baby capers

Freshly grated parmesan cheese

Pepper to taste

Pasta cooked el dente

 

Method:

Bring a large pot of salted water to the boil for the pasta

When boiling, plunge the Broccolini in to blanch for a couple of minutes then remove

Cook pasta until al dente

In the meantime heat the olive oil in a large pan and gently fry the garlic, chilli and anchovies (you can include the oil from the tin)

Chop the Broccolini into one inch lengths and throw in with oil mixture along with the capers

When the pasta is ready to drain add a couple of tablespoons of the pasta water to the frypan if the mixture looks a little dry – this also gives a lovely texture to the sauce

Drain the pasta and toss the anchovies and Broccolini mixture through the hot pasta

Add pepper to taste

Serve topped with freshly grated parmesan cheese

 

Bon Appetit!  🙂

Spaghetti Alla Puttanesca

This Southern Italian Spaghetti is divine.  Salty and zingy from the anchovies, capers, olives and chilli and fragrant from the garlic, it makes the taste buds burst into life and is one of my favourite sauces.   Don’t be afraid to use anchovies.  They cook down into the sauce and are just a wonderful flavour in the background…

The quantities shown here serve two hungry people…

Spaghetti Puttanesca

 

Ingredients:
1 tablespoon of good olive oil
1 large clove of garlic grated
1 long red chilli chopped finely (leave the seeds in for more heat)
1 small jar anchovies drained and finely chopped
3 large vine tomatoes core removed and chopped roughly
3 or 4 finely chopped sun-dried tomatoes
1 tablespoon Passata or Neapolitan sauce
Handful of Kalamata olives
1 tablespoon baby capers (if larger chop them up)
½ cup finely chopped parsley
A pinch of sugar
Salt & Pepper to taste
Spaghetti for 2 people
Freshly grated parmesan to serve

Method:
Cook the pasta according to the direction until al dente
In the meantime, heat the oil in a pan and gently fry the garlic, chilli and anchovies
Toss in the chopped tomatoes and cook down for a few minutes
Add the rest of the ingredients finishing with the parsley
Season to taste
Toss through the drained pasta and serve topped with freshly grated parmesan cheese

Bon Appetit!  🙂

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