Type what you have

Ingredients

• ✓ anchovy
• tuna
• olive oil
• mayonnaise
• olive oil
• lemon juice
• caper
• garlic
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Blend tuna with reserved oil, mayonnaise, anchovies, olive oil, lemon juice, capers, and garlic together in a blender until completely smooth. Season with cayenne pepper, salt, and black pepper.

By John Mitzewich

Ingredients

• ✓ anchovy
• mayonnaise
• sour cream
• flat-leaf parsley
• tarragon
• chive
• lemon juice
• rice vinegar
• garlic
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Process mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, rice vinegar, anchovy fillet, garlic, cayenne pepper, salt, and black pepper in a blender until smooth.
3. 3 Enjoy!

By John Mitzewich

Ingredients

• ✓ anchovy
• garlic
• butter
• cream cheese
• feta cheese
• sour cream
• chive
• hot pepper sauce
• black pepper

Instructions

1. 1 Combine the garlic, anchovies, butter, cream cheese, feta cheese, sour cream, chives, hot pepper sauce and pepper in the container of a food processor. Process until smooth. Transfer to a serving bowl, and serve with crackers, bread slices, or pita chips.

By Darlene Hinton

Ingredients

• ✓ anchovy
• egg
• potato
• green bell pepper
• red bell pepper
• onion
• tomato
• tuna
• green olive
• pimento
• olive oil
• white vinegar
• salt

Instructions

1. 1 Place egg in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Cut eggs into quarters, and set aside.
2. 2 Meanwhile, bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
3. 3 Toss potatoes with eggs, bell peppers, onion, tomato, tuna, green olives, olive oil, and vinegar. Season to taste with salt. Refrigerate, and serve cold

By AZAHAR

Ingredients

• ✓ anchovy
• focaccia bread
• garlic
• white sugar
• red wine vinegar
• olive oil
• tomato
• cherry tomato
• salt
• black pepper
• mozzarella cheese
• red onion
• basil

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2. 2 Place bread cubes on the prepared baking sheet.
3. 3 Toast bread in the preheated oven until browned and fully crisp, about 20 minutes. Remove from the oven and let cool down to room temperature.
4. 4 Mash garlic, sugar, and anchovy into a coarse paste using the back of a fork. Add vinegar and oil; whisk until combined.
5. 5 Toss vine-ripened tomatoes, cherry tomatoes, salt, and pepper into the dressing with a spatula. Let sit for 10 minutes.
6. 6 Add mozzarella and red onion to the tomato mixture and toss with a spatula to combine. Add bread cubes and mix until saturated as desired. Mix in basil.
7. 7 Taste for seasoning before serving. Enjoy!

By John Mitzewich

Ingredients

• ✓ anchovy
• vegetable oil
• sesame seed
• white bread
• salt
• cayenne pepper
• paprika
• white sugar
• egg white
• soy sauce
• fish sauce
• sesame oil
• ginger root
• garlic
• green onion
• cilantro leaves
• water chestnut
• shrimp

Instructions

1. 1 Place shrimp, water chestnuts, cilantro leaves, green onions, garlic, grated ginger, anchovy filet, sesame oil, fish sauce, soy sauce, egg white, sugar, paprika, cayenne pepper, and salt into the bowl of a food processor. Pulse several times; scrape down the sides of the bowl. Continue to process until mixture is well blended and reaches a paste consistency, 1 or 2 minutes. Transfer mixture to a bowl; cover with plastic wrap and refrigerate to blend the flavors, about 1 hour.
2. 2 Very lightly toast bread slices. Trim crusts from bread. Spread shrimp paste onto bread in an equal thickness as the bread. Cut slices in half and then diagonally into diamond shapes. Sprinkle with sesame seeds.
3. 3 Place a heavy skillet over medium-high heat; pour in about 1/2 inch of vegetable oil. When oil is hot, add bread slices, paste-side down, and fry until crispy, 2 to 3 minutes per side. Transfer to a paper towel-lined plate. Serve hot or warm garnished with additional sliced green onions.

By John Mitzewich

Ingredients

• ✓ anchovy
• garlic
• parmesan cheese
• olive oil
• lemon juice
• mustard
• mustard
• kosher salt
• black pepper

Instructions

1. 1 Place garlic, anchovies, Parmesan cheese, olive oil, lemon juice, Dijon mustard, dry mustard, kosher salt, and black pepper into a blender; cover and pulse several times to break up the garlic. Blend until dressing is smooth and creamy, about 1 minute.

By Nicole73

Ingredients

• ✓ anchovy
• garlic
• mayonnaise
• parmesan cheese
• half and half
• lemon juice
• mustard
• worcestershire sauce

Instructions

1. 1 Combine anchovy fillets with garlic in a food processor and pulse several times to form a paste. Process mayonnaise, Parmesan cheese, half-and-half, lemon juice, Dijon mustard, and Worcestershire sauce with anchovy mixture until dressing is creamy. Refrigerate for 1 hour or more before serving.

By Britt Brouwer

Ingredients

• ✓ anchovy
• pork loin chop
• butter
• white wine vinegar
• water
• salt
• pepper
• butter
• flour

Instructions

1. 1 Pound pork chops to a thickness of 1/4 inch.
2. 2 Melt 3 tablespoons butter in a large skillet over medium-high heat. Add chops and cook until browned, 2 to 3 minutes per side. Drain fat.
3. 3 Add vinegar, water, salt, and pepper to the skillet; bring to a simmer. Reduce the heat to medium-low, cover, and cook until chops are tender, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer chops to a platter and keep warm; leave juices simmering in the skillet.
4. 4 Mash anchovy fillets in a small bowl with 2 teaspoons softened butter and flour until a paste forms. Whisk paste into simmering cooking juices; cook and stir until liquid has thickened and flour is no longer grainy, 3 to 4 minutes. Pour sauce over pork chops to serve.

By FATBOY31

Ingredients

• ✓ anchovy
• sour cream
• mayonnaise
• garlic
• parsley
• tarragon
• lemon juice
• chive
• salt
• black pepper

Instructions

1. 1 Blend the sour cream, mayonnaise, garlic, parsley, tarragon, lemon juice, and anchovy fillets in a food processor or blender until smooth and creamy; transfer to a bowl. Gently stir the minced chives into the sour cream mixture; season with salt and pepper. Refrigerate at least 1 hour before serving.

By TerryWilson

Ingredients

• ✓ anchovy
• garlic
• lemon
• red wine vinegar
• egg yolk
• mustard
• worcestershire sauce
• olive oil
• salt
• black pepper
• romaine lettuce
• parmesan cheese
• crouton

Instructions

1. 1 Gather all ingredients.
2. 2 To make the Caesar dressing: Mash anchovy fillets and garlic in a large salad bowl. Add lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce; whisk until smooth and creamy. Gradually stream in olive oil while whisking constantly. Season to taste with salt and black pepper.
3. 3 To serve: Gently mix romaine lettuce and Parmesan cheese into dressing until thoroughly coated.
4. 4 Top Caesar salad with croutons and enjoy!

By sarahcrites

Ingredients

• ✓ anchovy
• olive oil
• tomato paste
• chicken broth
• cheese tortellini
• white bean
• red pepper flakes
• oregano
• salt
• black pepper
• spinach
• parmesan cheese

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Stir in tomato paste and anchovy fillet; cook until fragrant and the color deepens, 2 to 3 minutes.
2. 2 Pour in chicken broth and bring to a boil. Stir in tortellini and beans; cook until tortellini are cooked through but still firm to the bite, about 10 minutes.
3. 3 Stir in red pepper flakes, oregano, salt, and pepper. Add spinach; cook and stir until just wilted, 2 to 3 minutes. Remove from the heat.
4. 4 Ladle into bowls and garnish with red pepper flakes and grated Parmesan cheese.

By John Mitzewich

Ingredients

• ✓ anchovy
• mayonnaise
• lemon juice
• garlic
• mustard
• worcestershire sauce
• salt
• black pepper
• parmigiano-reggiano cheese
• kale
• caesar salad crouton
• parmigiano-reggiano cheese

Instructions

1. 1 Place mayonnaise, lemon juice, garlic, anchovies, Dijon mustard, Worcestershire sauce, salt, and pepper in the bowl of a food processor. Process until smooth. Transfer to a small bowl and stir in grated Parmigiano-Reggiano cheese. Set aside.
2. 2 Place kale in a large salad bowl. Using your hands, massage the kale to soften slightly. Add a few dollops of the dressing on top of the kale, and stir until all pieces are lightly coated with the dressing. Sprinkle with croutons and top with shaved Parmigiano-Reggiano cheese.

By Kim's Cooking Now

Ingredients

• ✓ anchovy
• tomato
• butter
• olive oil
• garlic
• salt
• red pepper flakes
• olive oil
• bread
• basil leaves
• cheddar cheese

Instructions

1. 1 Prepare the tomato soup: Remove cores from tomatoes and cut in half crosswise. Reserve until needed.
2. 2 Heat butter and olive oil in a saucepan over medium-high heat. Add garlic and anchovy and cook until garlic is sizzling in the hot fat, 45 seconds to 1 minute. Carefully add tomatoes with their juices, salt, and red pepper flakes. Toss with a spoon every few minutes until tomatoes release their liquid and start to break down.
3. 3 Once tomatoes have softened and started to collapse, reduce heat to medium-low and cook, stirring occasionally, until tomatoes have fallen apart and the soup resembles a coarse tomato sauce, about 45 minutes.
4. 4 Meanwhile, prepare the cheese toast: Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil or a silicone liner. Drizzle with 2 tablespoons olive oil.
5. 5 Place bread slices on the prepared baking sheet. Top each slice with sliced basil, and then Cheddar cheese.
6. 6 Bake in the preheated oven until the cheese is well browned and crispy around the edges, 15 to 20 minutes. Let cool to room temperature.
7. 7 Remove soup from heat and pass through a mesh strainer into a bowl. Use the back of a ladle to push all the tomato mixture through. Discard the skins and seeds, which should be the only things left in the strainer.
8. 8 Transfer the strained tomato soup back into the saucepan and place back over medium-low heat. Continue cooking to thicken slightly, if desired, or simply bring back to a simmer and serve immediately with the cheese toasts.

By John Mitzewich

Ingredients

• ✓ anchovy
• potato
• olive oil
• trout
• italian seasoning
• salt
• black pepper
• yellow bell pepper
• onion
• kalamata olive
• tomato
• caper
• flat leaf parsley
• white wine

Instructions

1. 1 Place potatoes in a medium pot and fill with enough lightly salted water to cover. Bring to a boil, and cook until fork-tender, about 8 minutes. Drain, cover, and set aside.
2. 2 While the potatoes are cooking, heat the extra virgin olive oil in a large skillet on medium high. Rinse the trout fillets and pat dry. Season the trout with the dried Italian seasoning and salt and pepper. Gently place the trout in the heated oil and pan fry without moving the fillets for 10 minutes.
3. 3 Carefully turn the fillets. Arrange the bell pepper and onions on top of the trout and cook for 5 minutes. Then, place the anchovies, olives, tomatoes, capers, and parsley on top of the fillets. Pour in the white wine and simmer for an additional 5 minutes. Serve the trout and vegetables on a bed of steamed potatoes.

By IMANKAY

Ingredients

• ✓ anchovy
• olive oil
• turkey sausage
• onion
• bell pepper
• mushroom
• black olive
• brown rice rotini pasta
• merlot wine
• pasta sauce
• mozzarella cheese
• garlic powder
• italian seasoning
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, sausage, onion, and anchovies to the Instant Pot® once hot. Cook and stir, breaking up sausage until browned, about 5 minutes. Mix in bell pepper, mushrooms, and olives; stir to combine. Cancel Saute function.
2. 2 Scatter pasta evenly on top of sausage mixture. Pour in red wine. Spread pasta sauce evenly on top of the pasta, but do not stir.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
5. 5 Sprinkle mozzarella cheese, garlic powder, Italian seasoning, salt, and pepper on top of the pasta. Stir to incorporate. Serve immediately.

By thedailygourmet

Ingredients

• ✓ anchovy
• water
• butter
• salt
• all-purpose flour
• egg
• cayenne pepper
• black pepper
• marinara sauce
• balsamic vinegar
• oregano
• red pepper flakes
• mozzarella cheese
• canola oil

Instructions

1. 1 Combine water, butter, and salt in a medium saucepan over medium-high heat. Bring to a simmer; pour in flour all at once and reduce heat to medium. Stir with a wooden spoon or spatula until dough starts coming together. Cook, scraping up and stirring dough, for 2 to 3 minutes.
2. 2 Remove from heat; transfer dough to a large bowl. Let cool until no longer hot but still very warm, 5 to 10 minutes. Add egg and season with cayenne and freshly ground black pepper. Whisk vigorously until mixture combines into a very soft, sticky dough. Switch to a spatula and scrape dough into a ball.
3. 3 Seal dough and spatula with plastic wrap; place into the refrigerator until cool, about 1 hour.
4. 4 Meanwhile, season marinara sauce with balsamic vinegar, oregano, and red pepper flakes in a small pot over medium heat. Add anchovy fillet. Stir together and bring to a simmer. Let simmer for 10 minutes; turn off heat and let sit, covered, until ready to use.
5. 5 Remove dough from the refrigerator; uncover. Grate mozzarella cheese over dough and stir to combine.
6. 6 Heat oil in a deep fryer or heavy-duty pan over medium heat to 350 degrees F (175 degrees C). Preheat the oven to 200 degrees F (93 degrees C) or any temperature for keeping warm.
7. 7 Scoop out about 2 tablespoons dough per puff and form into a football shape using two spoons.
8. 8 Fry puffs, 5 or 6 at a time, in hot oil until browned, 2 to 3 minutes. Drain on paper towels. Keep puffs warm in the preheated oven while frying remaining dough. Serve with hot marinara sauce.

By John Mitzewich

Ingredients

• ✓ anchovy
• baguette
• olive oil
• salt
• black pepper
• bacon
• garlic
• dijon mustard
• mayonnaise
• parmigiano-reggiano cheese
• lemon
• worcestershire sauce
• salt
• black pepper
• brussels sprout

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Toss baguette cubes with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper, in a large bowl. Place on a baking sheet.
3. 3 Place a wire cooling rack on a separate baking sheet; lay bacon slices on top.
4. 4 Bake bacon and baguette cubes in the preheated oven until bacon is browned and baguette is toasted, about 15 minutes; make sure to turn the bread halfway through. Remove from oven and let cool to room temperature. Finely chop bacon.
5. 5 Mash anchovy fillets, garlic, and mustard together with a fork in a large salad bowl. Add mayonnaise, 1/2 of the Parmigiano-Reggiano cheese, lemon juice, Worcestershire, and season with salt and pepper. Whisk dressing until well combined.
6. 6 Shave Brussels sprouts using a mandolin; place into the bowl with the dressing. Add 1/2 of the bacon and croutons; toss until well coated. Serve with remaining Parmigiano-Reggiano cheese, croutons, and bacon on top.

By Chef Sous Chef

Ingredients

• ✓ anchovy
• romaine
• black pepper
• parmesan cheese
• olive oil
• worcestershire sauce
• mustard
• lemon juice
• egg yolk
• salt
• garlic
• black pepper
• salt
• garlic
• butter
• olive oil
• sourdough bread

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Place bread on a rimmed baking sheet.
2. 2 Whisk together oil, butter, garlic, salt, and pepper in a liquid measure. Pour mixture over the bread and toss with your hands until evenly coated. Spread bread mixture into a single layer. Bake in the preheated oven until golden brown and toasted, yet slightly soft in the center, 15 to 18 minutes, tossing croutons a few times during baking. Remove from the oven and let cool completely while you prepare the salad.
3. 3 Place garlic, anchovies, and salt in a large salad serving bowl; press the mixture with a fork until a paste forms. Stir in egg yolk, lemon juice, Dijon, and Worcestershire sauce until well combined. Slowly whisk in olive oil until all is incorporated and mixture is well blended and smooth. Stir in 2 tablespoons Parmesan cheese and 1/4 teaspoon pepper. Remove about 1/4 cup of dressing and set aside for another use.
4. 4 When ready to serve, add lettuce and 1/2 of the croutons to the bowl with the remaining dressing; toss until well coated. Reserve remaining croutons for another use.
5. 5 Sprinkle salad with additional Parmesan and pepper if desired. Serve immediately.

By Nicole McLaughlin

Ingredients

• ✓ anchovy
• mayonnaise
• green onion
• parsley
• chive
• tarragon vinegar
• tarragon

Instructions

1. 1 Mix together mayonnaise, anchovy, green onion, parsley, chives, vinegar and tarragon.
2. 2 Refrigerate until ready to serve and pour over favorite salad or greens.

By Jackie

Ingredients

• ✓ anchovy
• olive oil
• romanesco
• olive oil
• red pepper flakes
• lemon
• bread crumb
• parmesan cheese
• lemon

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C). Drizzle olive oil into a roasting pan or baking dish.
2. 2 Cut Romanesco into quarters, being sure to cut directly through the thick center core, so that they stay together when roasted. Set aside until needed.
3. 3 Add anchovies and 3 tablespoons olive oil to a large mixing bowl and use the back of a fork to mash the anchovies into a paste. Add red pepper flakes and lemon juice and stir with a fork to combine.
4. 4 Toss Romanesco in the dressing until the pieces are thoroughly coated. Sprinkle with bread crumbs and 1/2 of the Parmigiano-Reggiano cheese and toss until evenly coated.
5. 5 Transfer Romanesco into the prepared pan, cut side-down. Scrape all cheese and crumbs from the mixing bowl and scatter over the top. Grate the remaining Parmigiano-Reggiano to cover the tops and lightly drizzle with olive oil.
6. 6 Bake in the preheated oven until the cheese is browned and the Romanesco is tender, as tested with the tip of a knife in the cores, about 20 minutes. Serve immediately with fresh lemon wedges.

By John Mitzewich

Ingredients

• ✓ anchovy
• broccoli
• olive oil
• salt
• linguine pasta
• olive oil
• garlic
• red pepper flakes
• black pepper

Instructions

1. 1 Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. Toss broccoli in a bowl with 1 tablespoon olive oil and salt; spread on a large baking sheet.
2. 2 Broil in the preheated oven until broccoli is tender and beginning to brown, 5 to 10 minutes.
3. 3 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
4. 4 Heat 1 tablespoon olive oil in a large skillet over low heat. Add anchovies, garlic, and red pepper flakes; cook and stir until anchovies dissolve into the oil, 3 to 5 minutes. Season with pepper. Mix in roasted broccoli.
5. 5 Drain pasta and return to the pot. Add broccoli-anchovy mixture and mix well. Drizzle remaining olive oil on top.

By Stephen Van Houten

Ingredients

• ✓ anchovy
• onion
• potato
• heavy cream
• bread crumb
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Butter a 9x13-inch baking dish.
2. 2 Spread onions onto the bottom of the prepared baking dish; spread anchovies on top, followed by potatoes. Pour in heavy cream.
3. 3 Combine bread crumbs and melted butter; sprinkle over potatoes. Place baking dish onto a baking sheet.
4. 4 Bake in the preheated oven until potatoes softened, cream reduced, and casserole turns deep golden brown, about 45 minutes.

By WOLSELEY

Ingredients

• ✓ anchovy
• garlic
• lime juice
• mayonnaise
• worcestershire sauce
• mustard
• black pepper
• chipotle pepper
• caper
• hot pepper sauce
• olive oil
• red wine vinegar
• water

Instructions

1. 1 Blend anchovy fillets, garlic, lime juice, mayonnaise, Worcestershire sauce, Dijon mustard, black pepper, chipotle pepper, capers, and hot pepper sauce in a blender until smooth. Stream oil into the anchovy mixture while continuing to blend until the oil is fully emulsified into the mixture; repeat with the vinegar. Thin dressing with water if too thick.

By Craig Mayer

Ingredients

• ✓ anchovy
• white vinegar
• bread crumb
• caper
• parsley
• garlic
• olive oil

Instructions

1. 1 Slice open the bottom of each anchovy and pull out the bone. Open each fillet as you would a book and arrange in the bottom of a shallow dish. Pour white vinegar on top. Marinate in the refrigerator for 2 hours. Drain and discard the vinegar.
2. 2 Preheat oven to 325 degrees F (165 degrees C). Brush a baking dish lightly with olive oil.
3. 3 Mix bread crumbs, capers, parsley, and garlic together in a bowl.
4. 4 Sprinkle some of the bread crumb mixture into the bottom of the baking dish. Arrange some anchovies in a single layer in the baking dish, still open like a book. Brush lightly with olive oil; cover with some of the bread crumb mixture. Repeat layers with remaining anchovies, olive oil, and bread crumb mixture.
5. 5 Bake in the preheated oven until top is crispy and lightly browned, about 20 minutes.

By Gabriella

Ingredients

• ✓ anchovy
• linguine pasta
• olive oil
• garlic
• butter
• parsley
• oregano
• red pepper flakes
• black pepper
• baby clam
• white wine

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
2. 2 Heat olive oil in a large skillet over medium-high heat. Cook anchovies in the skillet until they dissolve into the oil, about 5 minutes; add garlic and continue cooking until it is lightly browned, 2 to 3 minutes. Melt butter into the anchovies mixture. When the butter begins to bubble, stir parsley, oregano, red pepper flakes, and black pepper into the butter mixture; cook to soften the parsley, about 1 minute.
3. 3 Pour wine and about 3/4 of the reserved clam juice into the skillet. Place a cover on the skillet and reduce heat to medium-low. Bring liquid to a simmer; add clams and continue to cook until the clams are heated through, 2 to 3 minutes. Pour clam sauce over linguine to serve.

By Eugene Caccaitore

Ingredients

• ✓ anchovy
• spam luncheon meat
• button mushroom
• red leaf lettuce
• spinach
• egg
• feta cheese
• parmesan cheese
• peanut
• dill
• ranch dressing
• crouton

Instructions

1. 1 Heat a large skillet over medium-high heat. Fry the meat in the preheated skillet until it is golden brown and crispy. Remove from skillet and drain on paper towels. Cook the mushrooms in the same skillet until softened. Remove from skillet and set aside. Crack the eggs into the skillet and cook while stirring until they are cooked through and scrambled. Turn off the heat.
2. 2 Divide the red leaf lettuce and baby spinach leaves between two large salad bowls. Top the salad greens with the fried luncheon meat, mushrooms and scrambled eggs. Sprinkle both salads with crumbled feta cheese, Parmesan cheese, chopped peanuts, and dill. Arrange the anchovy fillets across the top of the salads and drizzle two tablespoons of Ranch dressing on each serving. Garnish with croutons.

By Jemma

Ingredients

• ✓ anchovy
• parsley
• garlic
• shallot
• red wine vinegar
• salt
• black pepper
• olive oil

Instructions

1. 1 Wash parsley and remove the larger stems.
2. 2 Combine parsley, garlic cloves, shallot, red wine vinegar, anchovy fillets, salt, and pepper in a blender. With blender on high speed, slowly pour in 1/2 cup of olive oil. Scrape down to sides as necessary and add slowly add remaining olive oil, with the processor running, until a thick paste forms.

By phillyguy26

Ingredients

• ✓ anchovy
• water
• chile paste
• white sugar
• soy sauce
• corn syrup
• fish cake
• onion
• spring onion

Instructions

1. 1 Combine water and anchovies in a saucepan; bring to a boil and cook for 10 minutes. Remove and discard anchovies; set anchovy water aside.
2. 2 Combine chile paste, sugar, soy sauce, and corn syrup in a bowl.
3. 3 Add rice cakes, onion, and chile paste mixture to anchovy water; bring to a boil and boil for 5 minutes, stirring occasionally. Add spring onion; boil 3 minutes more.

By KFoodaddict

Ingredients

• ✓ anchovy
• salt
• gluten-free tortiglioni pasta
• olive oil
• garlic
• broccoli rabe
• gluten-free bread crumb
• pecorino siciliano cheese
• red pepper flake

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook tortiglioni in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes.
2. 2 Meanwhile, heat 1 tablespoon oil in a large saute pan over medium-high heat. Add anchovies and garlic. Saute until slightly brown, 3 to 4 minutes, but do not overcook garlic, as this will make the dish bitter. Add broccoli rabe and stir to coat. Alternately add 1/2 of the bread crumbs and 1/2 of the Pecorino Siciliano cheese, stirring constantly, adding 1/2 tablespoon oil while mixing.
3. 3 Drain pasta and fold into the mixture, taking care not to break the pasta. Fold in remaining cheese and bread crumbs gently. Top with remaining oil. Transfer to serving plates and sprinkle with red pepper.

By Buckwheat Queen