Type what you have

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
• 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
• 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
• 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

Ingredients

• ✓ anchovy
• pasta
• olive oil
• garlic
• tomato
• tomato paste
• caper
• olive
• red pepper flakes

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water for 8 to 10 minutes or until al dente; drain.
2. 2 Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
3. 3 Toss pasta with sauce, and serve.

By Pooche

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
• potato
• green bean
• tuna
• onion
• nicoise olive
• parsley
• salad green
• lemon vinaigrette
• egg
• roma tomato
• caper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of salted water to a boil; add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
3. 3 Combine potatoes, green beans, tuna, onion, parsley, olives, and parsley in a large bowl; refrigerate for 2 to 4 hours.
4. 4 Toss greens with vinaigrette in a salad bowl; top with chilled potato mixture. Garnish with eggs, tomatoes, anchovies, and capers.
5. 5 Enjoy!

By Bob Cody

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
• cornish game hen
• white wine vinegar
• vegetable oil
• rosemary
• orange juice
• garlic
• egg
• calabrian hot chili sauce
• orange zest
• salt
• salt

Instructions

1. 1 Lay a game hen breast-side down on a work surface; use kitchen shears or a sharp knife to cut the backbone out of game hen, cutting through each side of the bone from top to bottom. Remove the backbone. Use a sharp knife to slice through the cartilage of the breastbone. Flip game hen breast-side up, flatten bird lightly with your hands, and twist the wing tips underneath the wings. Repeat with remaining game hen.
2. 2 Place white wine vinegar, vegetable oil, rosemary, orange juice, garlic, egg, Calabrian chili sauce, orange zest, kosher salt, and anchovy fillet into a blender. Pulse several times to combine; blend until marinade is smooth and creamy.
3. 3 Place game hens into a resealable heavy plastic bag and pour in marinade. Squeeze out air, seal the bag, and refrigerate for at least 4 hours but preferably 8 hours to overnight.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Remove game hens from marinade, reserving marinade. Dry birds on paper towels. Season breast sides with salt.
6. 6 Place game hens breast-side down onto the preheated grill and cook until skin shows browned grill marks, about 5 minutes; rotate hens 45 degrees and grill for 5 more minutes to make crosshatch grill marks.
7. 7 Flip game hens onto their backs, brush with reserved marinade, and grill with the lid on for 5 minutes. Brush hens with more marinade. Repeat, cooking for 5 minutes, then brushing with more marinade, until game hens are deep golden brown and an instant-read meat thermometer inserted into the thickest part of a thigh reads 160 degrees F (71 degrees C), about 35 more minutes. Flip hens breast-side down, brush once more with marinade, and cook with the lid closed until marinade has glazed onto chicken, about 5 more minutes.
8. 8 Transfer hens to a serving platter and let rest for about 5 minutes before serving.

By John Mitzewich

Ingredients

• ✓ anchovy
• olive oil
• tomato paste
• balsamic vinegar
• white vinegar
• honey
• green onion
• garlic
• rosemary
• kosher salt
• red pepper flake
• black pepper
• pork shoulder

Instructions

1. 1 Preheat the oven to 325 degrees F (160 degrees C). Brush a baking dish with olive oil.
2. 2 Whisk tomato paste, vinegar, honey, mashed anchovy, green onions, garlic, rosemary, salt, red pepper flakes, and black pepper together in a large bowl to make the agrodolce.
3. 3 Cut pork shoulder into roughly 3-inch pieces. Add to the bowl of agrodolce and mix by hand until coated. Transfer pork and sauce to the prepared baking dish.
4. 4 Bake in the preheated oven, flipping pieces over halfway through, until pork is very tender, 2 1/2 to 3 hours. Add a splash of water if pork appears too dry. Skim off fat as desired.

By John Mitzewich

Ingredients

• ✓ anchovy
• olive oil
• garlic
• chicken broth
• red pepper flakes
• cannellini bean
• oregano
• lemon zest
• escarole
• salt
• black pepper
• olive oil

Instructions

1. 1 Heat 2 tablespoons olive oil in a saucepan over medium heat. Add garlic; cook and stir until bubbling and sizzling, about 20 seconds. Pour in chicken broth and bring to a boil. Cook until liquid is reduced by half, 6 to 8 minutes. Stir in a pinch of red pepper flakes.
2. 2 Stir in cannellini beans and bring to a boil. Cook until you can see the tops of the beans just below the surface of the liquid, 6 to 8 minutes. Stir in anchovy fillet, oregano, and lemon zest; simmer for 3 minutes.
3. 3 Add escarole and reduce the heat to low. Cook and stir until escarole wilts, about 5 minutes. Season with salt and pepper, then drizzle with extra-virgin olive oil and add another pinch of red pepper flakes.

By John Mitzewich

Ingredients

• ✓ anchovy
• ✓ anchovy
• olive oil
• garlic
• onion
• green bell pepper
• white wine
• grape tomato
• tomato
• salt
• black pepper
• basil
• parsley
• oregano
• bay leaf

Instructions

1. 1 Heat anchovy oil in a saucepan over medium heat. Stir in garlic, onions, and green pepper; cook for a few minutes until onion softens and turns translucent. Pour in wine, and simmer until reduced by half. Meanwhile, place grape tomatoes, stewed tomatoes, and anchovies into the bowl of a blender; purée until smooth.
2. 2 Season with salt, pepper, basil, parsley, oregano, and bay leaf. Bring to a simmer over medium-high heat, then reduce heat to medium-low and simmer for 1 hour. Season to taste with salt and pepper before serving.

By Buffy Sullivan

Ingredients

• ✓ anchovy
• spaghetti
• olive oil
• onion
• kalamata olive
• caper
• garlic
• tomato
• pinot grigio
• red pepper flakes
• tuna steak
• italian seasoning
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving 1/4 cup pasta water.
2. 2 While pasta cooks, heat olive oil in a saute pan over medium heat. Once oil is shimmering, add onion, Kalamata olives, capers, anchovies, and garlic. Cook and stir until onions are soft, about 5 minutes. Add crushed tomatoes, white wine, and red pepper flakes. Stir to incorporate.
3. 3 Nestle the tuna steaks into the sauce, cover, and cook until the tuna flakes easily, about 10 minutes. If sauce is too thick, add in the reserved pasta water, 1 tablespoon at a time. Add in the Italian seasoning.
4. 4 Serve tuna and sauce on top of cooked pasta. Garnish with basil if desired.

By thedailygourmet

Ingredients

• ✓ anchovy
• raisin
• rigatoni pasta
• olive oil
• onion
• garlic
• broccoli
• saffron
• pine nut
• cinnamon
• bread crumb
• red pepper flake
• bread crumb
• black pepper

Instructions

1. 1 Soak raisins in warm water for 10 minutes; drain and set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
3. 3 At the same time, heat 1 tablespoon oil in a heavy-bottomed skillet over medium-high heat. Lightly saute anchovies, onions, and garlic, until fragrant, 1 to 2 minutes. Mash the anchovies a bit to help them dissolve to create a paste. Add broccoli and begin to saute over medium heat, stirring often to avoid burning. Cook evenly until softened, about 10 minutes. Break up large florets as soon as they softens; ideally, you want bite-sized florets. Add ladles of the pasta water to the skillet as needed to keep the broccoli from burning.
4. 4 Add a ladle of pasta water to a small bowl, add the saffron threads, and allow to melt. Add to the broccoli. Mash some of the smaller florets to help create a creamy sauce. Add the pine nuts, raisins, and cinnamon. Stir often.
5. 5 Drain cooked pasta, reserving the pasta water. Stir pasta into the skillet. Sprinkle in 1/4 cup bread crumbs and red pepper flakes. Toss to coat, adding a few tablespoons of pasta water if necessary. Drizzle remaining oil and 2 tablespoons bread crumbs over the top and add black pepper. Serve hot.

By Buckwheat Queen

Ingredients

• ✓ anchovy
• cherry tomato
• clam juice
• olive oil
• green onion
• garlic
• red pepper flake
• halibut
• shrimp
• salt
• parsley
• basil
• oregano
• rosemary

Instructions

1. 1 Puree cherry tomatoes and clam juice in a blender until smooth. Press mixture through a fine-mesh strainer into a bowl.
2. 2 Combine 3 tablespoons olive oil, green onions, garlic, anchovy, and 1 pinch red pepper flakes in a cold plan. Place over medium heat. Cook and stir until garlic and onions just start to soften, about 3 minutes. Stir in the tomato mixture. Bring to a simmer over medium-high heat. Reduce heat to medium and simmer stew until color deepens, about 10 minutes.
3. 3 Add halibut and shrimp to the stew. Season with salt. Increase heat to high. Cover pan and cook until fish flakes easily with a fork, about 5 minutes. Stir in parsley, basil, oregano, and rosemary. Pour stew into a warm bowl. Drizzle in remaining olive oil and sprinkle 1 pinch red pepper flakes on top. Serve with crusty bread.

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
• olive oil
• onion
• serrano pepper
• garlic
• red pepper flakes
• kosher salt
• white wine
• clam juice
• tomato
• oregano
• calamari
• parsley
• parmigiano-reggiano cheese
• pasta

Instructions

1. 1 Drizzle olive oil into a saucepan. Add onions, chile pepper, garlic, anchovy filet, red pepper flakes, and salt; place over medium-high heat. Stir and cook until onions and garlic just start to turn golden, 3 or 4 minutes.
2. 2 Stir in wine and simmer until wine is reduced by about half, 3 to 5 minutes. Add clam juice, tomatoes, and oregano. Bring to a boil, reduce heat to medium-low, and simmer gently for about 15 minutes.
3. 3 Gently stir in calamari and simmer until tender, 35 to 45 minutes. Remove from heat. Stir in parsley.
4. 4 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
5. 5 Stir some sauce into the hot, drained pasta. Serve in warm bowls topped with more marinara sauce and grated cheese.

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
• parmesan cheese
• flat-leaf parsley
• rotelle pasta
• orange mini bell pepper
• yellow mini bell pepper
• red fresno chile pepper
• jalapeno pepper
• white sugar
• chicken stock
• tomato sauce
• black pepper
• salt
• zucchini
• garlic
• green onion
• olive oil

Instructions

1. 1 Bring a large pot of salted water to a boil.
2. 2 Place heavy skillet over medium heat and pour olive oil into hot skillet; add green onions and anchovy fillet. Cook and stir until anchovy breaks down and green onions are tender, 2 to 3 minutes. Add garlic to skillet and cook until translucent, about 1 minute.
3. 3 Stir zucchini into green onion mixture; cook, stirring occasionally, until zucchini slices just start to become tender, about 2 minutes. Sprinkle with salt and black pepper; cook until zucchini centers start to change color to slightly green, 1 to 2 more minutes.
4. 4 Pour tomato sauce and chicken stock into skillet. Reduce heat to low; add sugar. Mix jalapeno, Fresno, yellow mini pepper, and orange mini pepper rings into mixture. Bring sauce to a simmer and reduce heat to low.
5. 5 Pour rotelle pasta into boiling water and cook, stirring often, until pasta is still slightly firm, about 7 minutes. Drain and let pasta stand for 2 minutes.
6. 6 Bring sauce to a boil; stir in rotelle pasta. Reduce heat to medium. Cook, stirring often, until pasta, zucchini, and peppers are tender, 2 to 3 more minutes. Taste and adjust levels of salt and black pepper. Mix in about 1 1/2 teaspoon parsley. Serve in bowls and top with Parmigiano-Reggiano cheese and remaining 1/2 teaspoon parsley.

By John Mitzewich

Ingredients

• ✓ anchovy
• olive oil
• bread crumb
• saffron
• white wine
• bucatini pasta
• onion
• fennel bulb
• salt
• raisin
• garlic
• pine nut
• red pepper flakes
• sardine
• oil
• fennel frond

Instructions

1. 1 Heat 2 tablespoons oil in a skillet over medium heat. Add bread crumbs; cook and stir until crispy and toasted, 2 to 5 minutes. Transfer bread crumbs to a bowl.
2. 2 Grind saffron threads with a mortar and pestle; pour white wine into the mortar and stir to combine.
3. 3 Bring a large pot of lightly salted water to a boil. Cook bucatini in boiling water, stirring occasionally, until almost fully cooked through but still firm to the bite, 10 to 11 minutes. Drain, reserving 1/2 cup of the pasta water.
4. 4 Heat remaining 4 tablespoons olive oil in large skillet over medium heat. Add onion, fennel, and salt; cook and stir until onion is soft, about 10 minutes. Add raisins, garlic, and anchovy; cook and stir until heated through, about 1 minute.
5. 5 Pour wine mixture into the skillet and cook until almost evaporated, about 2 minutes. Pour 1 ladleful reserved pasta water into the skillet and bring to a simmer. Stir in pine nuts and red pepper flakes; simmer until flavors combine and sauce is reduced, about 5 minutes.
6. 6 Stir bucatini and sardines into the skillet. Increase the heat to high and cook, stirring frequently and adding more reserved pasta water as necessary, until sauce and pasta are heated through, about 5 minutes. Remove from the heat.
7. 7 Ladle into bowls and top with fennel fronds and toasted bread crumbs.

By John Mitzewich

Ingredients

• ✓ anchovy
• ramen noodle
• dashi kombu
• garlic
• white sugar
• bonito flake
• green onion
• sake
• mirin
• soy sauce
• water
• dashi kombu
• ginger
• bonito flake
• shrimp
• scallop
• chicken

Instructions

1. 1 Place chicken, scallops, anchovies, shrimp, bonito flakes, half the ginger, and kombu in an electric pressure cooker. Add water; close and lock the lid. Select the Soup setting; set timer for 90 minutes according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Strain broth through a colander or fine-mesh sieve. Skim the fatty oil off the top of the broth.
3. 3 Combine soy sauce, mirin, sake, green onions, bonito flakes, sugar, garlic, and kombu in a medium saucepan over high heat. Bring to a boil. Reduce heat to low and simmer until flavors blend, about 10 minutes. Strain tare sauce through a fine-mesh sieve into a bowl.
4. 4 Pour 2 tablespoons of tare sauce into a large bowl. Ladle in about 2 cups of broth. Add 1/6 of the ramen noodles. Repeat with remaining tare, broth, and ramen.

By Ice or Rice

Ingredients

• ✓ anchovy
• all-purpose flour
• salt
• butter
• olive oil
• water
• olive oil
• onion
• garlic
• bay leaf
• thyme
• caper
• salt
• black pepper
• nicoise olive

Instructions

1. 1 Mix flour and salt together in the bowl of a food processor. Add butter and 2 tablespoons oil. Pulse until mixture resembles coarse meal. Pulse in enough water, 1 tablespoon at a time, to form moist clumps. Gather dough into a ball; flatten into a disk. Wrap in plastic and chill, at least 2 hours.
2. 2 Heat 3 tablespoons oil in a heavy, large skillet over medium-low heat. Add onions, garlic, bay leaf, and thyme; stir to blend. Cover and cook until onions are very tender, stirring occasionally, about 45 minutes. Uncover and sauté until most liquid evaporates and onions are golden, about 10 minutes longer. Stir in capers. Season mixture with salt and pepper. Cool completely; discard bay leaf.
3. 3 Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large baking sheet.
4. 4 Roll out dough on a floured surface to an 11-inch round. Transfer dough to the prepared sheet. Crimp edges of dough to form a stand-up border. Spread filling evenly over dough. Arrange olives and anchovies decoratively atop filling.
5. 5 Bake in the preheated oven until crust is crisp and golden, about 30 minutes. Transfer to a platter and serve.

By Charlie_one

Ingredients

• ✓ anchovy
• flat-leaf parsley
• parmigiano-reggiano cheese
• olive oil
• spaghetti
• flat-leaf parsley
• tuna
• cayenne pepper
• black pepper
• salt
• tomato
• red pepper flakes
• oregano
• white wine
• garlic
• caper
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Cook and stir anchovy and capers in hot oil until anchovy crumbles, about 2 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
2. 2 Pour white wine, oregano, and red pepper flakes into the skillet and increase heat to high; cook until mixture reduces and about 3 tablespoons of liquid remain, 2 to 4 minutes.
3. 3 Stir tomatoes into the skillet and bring to a simmer. Season tomato mixture with salt, black pepper, and cayenne pepper. Reduce heat to medium and simmer until slightly reduced, about 10 minutes.
4. 4 Stir tuna and 1/4 cup parsley into tomato sauce, breaking up tuna with a wooden spoon while stirring. Reduce heat to medium-low and simmer for about 10 minutes.
5. 5 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost cooked through and still slightly firm to the bite, 9 to 11 minutes. Drain and transfer spaghetti back to the pot.
6. 6 Pour tomato sauce over spaghetti into the pot; stir to combine, cover the pot with a lid, and let sit until spaghetti is cooked through, about 3 minutes. Ladle spaghetti into bowls, drizzle with extra-virgin olive oil, and sprinkle Parmigiano-Reggiano cheese and parsley over the top.

By John Mitzewich

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
• parmesan cheese
• black pepper
• salt
• caper
• tomato paste
• brown sugar
• red wine vinegar
• balsamic vinegar
• oregano
• basil
• tomato
• garlic
• onion
• mozzarella cheese
• red bell pepper
• eggplant
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat 1/2 cup olive oil in a large heavy skillet. Saute eggplant until each piece becomes saturated with oil. Use eggplant to line the bottom of a 3 quart casserole dish. Saute the red peppers until tender, and layer over eggplant in casserole dish. Top with mozzarella.
3. 3 Heat remaining olive oil, and cook onions and garlic until lightly browned and caramelized. Stir in stewed tomatoes, basil, and oregano and simmer 5 minutes. Add balsamic vinegar, red wine vinegar, brown sugar, and tomato paste. Simmer for 10 minutes. Add anchovy fillets, if using, and capers. Season with salt and pepper. Pour over the mozzarella cheese in the casserole dish. Sprinkle Parmesan cheese on top of sauce.
4. 4 Bake in preheated oven for 20 to 25 minutes, or until cheese is melted.

By JenFen

Ingredients

• ✓ anchovy
• black pepper
• salt
• white rice
• russet potato
• bay leaf
• thyme
• black pepper
• celery leaf
• salt
• parsley
• lemon zest
• lemon juice
• garlic
• celery
• carrot
• onion
• olive oil
• swordfish steak
• seafood stock

Instructions

1. 1 Pour stock into a large stockpot and bring to a boil. Boil swordfish until cooked through and easily flaked with a fork, 5 to 6 minutes. Remove fish from stock, reserving all liquid. Coarsely chop/tear fish.
2. 2 Heat 2 tablespoons olive oil in a separate pot and heat to medium. Add onion, carrots, and celery. Saute for 5 minutes, then add garlic. Saute for 1 minute more. Pour in reserved stock. Add in anchovies, lemon juice and zest, parsley, 1/2 tablespoon salt, celery leaves, 1 teaspoon pepper, thyme, and bay leaf. Increase heat and bring to a boil, then reduce to medium-low. Let simmer for flavors to marry, about 20 minutes.
3. 3 Stir in potatoes and rice; let simmer until rice and potatoes are tender, about 20 minutes more, adding swordfish in during the last 5 minutes of cooking time. Season with more salt and pepper to taste.
4. 4 Ladle soup into bowls and drizzle remaining olive oil over it.

By Brian Genest