Type what you have

Ingredients

• ✓ anchovy paste
• cauliflower
• olive oil
• lemon
• caper
• salt
• black pepper
• parmesan cheese
• thyme

Instructions

1. 1 Place cauliflower into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain.
2. 2 Mix olive oil, lemon juice, 1 teaspoon lemon zest, capers, anchovy paste, salt, and pepper together in a bowl. Reserve remaining lemon zest for another use.
3. 3 Place cauliflower in a bowl and pour dressing over top. Add Parmesan cheese and thyme; mix until completely coated.

By Exploratory Chef

Ingredients

• ✓ anchovy paste
• olive oil
• onion
• garlic
• spaghetti sauce
• tomato
• vegetable broth
• tuna steak
• spaghetti
• black olive
• caper
• herbes de provence
• cayenne pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil in the pot. Add onion and garlic; saute until softened and fragrant, about 4 minutes.
2. 2 Add spaghetti sauce, diced tomatoes, and broth; stir to combine. Nestle tuna steak into the middle of the sauce. Cancel Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Meanwhile, 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 and set aside.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Flake tuna apart with a fork. Add olives, capers, anchovy paste, herbes de Provence, and cayenne. Stir to combine and serve over hot cooked spaghetti.

By thedailygourmet

Ingredients

• ✓ anchovy paste
• hazelnut
• spaghetti
• olive oil
• pepperoncini pepper
• garlic
• sun-dried tomato
• marsala wine
• kalamata olive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread hazelnuts onto a baking sheet.
2. 2 Bake in the preheated oven until hazelnuts become fragrant, about 10 minutes. Allow hazelnuts to cool completely on baking sheet. Rub cooled hazelnuts between your palms to remove the bitter paper-like skins. Transfer hazelnuts to a resealable bag and close. Crush nuts using a rolling pin.
3. 3 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain.
4. 4 Pour enough olive oil into a skillet over medium heat to coat the bottom; cook and stir pepperoncini peppers and garlic in the hot oil until garlic is golden, about 3 minutes. Add sun-dried tomatoes, hazelnuts, and anchovy paste; cook and stir until warmed, about 2 minutes.
5. 5 Transfer spaghetti to the hazelnut mixture; add Marsala wine. Toss mixture in skillet over medium heat until evenly combined and wine is slightly evaporated, 2 to 3 minutes. Split spaghetti mixture onto 2 plates; top with olives.

By Patrick Lipo

Ingredients

• ✓ anchovy paste
• bread crumb
• egg
• romano cheese
• garlic
• parsley
• salt
• ground beef
• turkey sausage
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with aluminum foil.
2. 2 Combine bread crumbs, eggs, Romano cheese, garlic, parsley, anchovy paste, and salt in a large bowl. Mix until eggs are well beaten. Add ground beef and sausage; mix to combine. Add milk and stir until mixture comes together.
3. 3 Scoop out and roll together 2 tablespoons of mixture per meatball. Place meatballs very close together on the prepared pan.
4. 4 Bake in the preheated oven until an instant-read thermometer inserted into a meatball reads 160 degrees F (71 degrees C), 25 to 30 minutes.

By Jennifer DeMent

Ingredients

• ✓ anchovy paste
• cooking oil
• chicken
• salt
• black pepper
• onion
• garlic
• red wine
• tomato
• rosemary
• thyme
• black olive

Instructions

1. 1 Heat oil in a large, deep frying pan over medium-high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and put it in the pan. Cook the chicken until browned, turning, about 8 minutes in all. Remove the chicken from the pan. Pour off all but 1 tablespoon fat from the pan.
2. 2 Reduce the heat to medium-low. Add onion and garlic and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Add the wine to the pan and simmer until reduced to about 1/4 cup, 1 to 2 minutes. Add tomatoes, rosemary, thyme, olives, anchovy paste, and the remaining 1/2 teaspoon salt and simmer for 5 minutes.
3. 3 Add the chicken thighs and drumsticks and any accumulated juices. Reduce the heat to low and simmer, covered, for 10 minutes. Add the breasts and cook until the chicken is just done, about 10 minutes more. Stir in the remaining 1/4 teaspoon pepper. Serve.

By Allrecipes Member

Ingredients

• ✓ anchovy paste
• olive oil
• bacon
• cauliflower
• tomato
• garlic
• chicken stock
• balsamic vinegar
• sugar
• salt
• pepper
• parsley

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat; cook and stir bacon until softened, but not browned, about 3 minutes. Add cauliflower and continue to cook until cauliflower is lightly browned, stirring frequently, 5 to 7 minutes.
2. 2 Stir tomatoes and garlic into cauliflower mixture, cooking for 2 to 3 minutes. Add chicken stock, balsamic vinegar, sugar, and anchovy paste and mix.
3. 3 Cover skillet and reduce heat to low; simmer until cauliflower is tender, about 5 minutes more. Remove lid and increase heat to medium-high. Continue cooking until liquid is reduced, about 5 minutes. Season with salt and pepper. Sprinkle with parsley to serve.

By mariehipple

Ingredients

• ✓ anchovy paste
• lemon juice
• garlic
• mustard
• salt
• black pepper
• olive oil
• golden beet
• olive oil
• salt
• black pepper
• red leaf lettuce
• red grape
• red onion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine lemon juice, garlic, Dijon mustard, anchovy paste, salt, and pepper for dressing in a bowl. Stream in olive oil, whisking until well combined; set aside.
3. 3 Trim off the beets' leafy tops and root ends. Rub each beet with a little olive oil, and season with salt and pepper. Wrap each tightly in a piece of foil and place on a baking sheet.
4. 4 Bake beets in the preheated oven until you can easily pierce through the centers with a paring knife, 40 to 45 minutes.
5. 5 Remove beets from oven, and allow to cool still wrapped in foil until you can handle them, 10 to 15 minutes. Rub each beet with a paper towel to remove the skin. Set aside to cool, then cut to your preference, either into chunks or slices.
6. 6 Tear lettuce leaves into pieces and add to a large bowl along with grapes and red onion. Add beets and give the salad a light stir. Drizzle some of the dressing to your taste, and toss gently until all is well coated. Store any remaining dressing tightly covered in the refrigerator.

By lutzflcat

Ingredients

• ✓ anchovy paste
• linguine pasta
• olive oil
• garlic
• caper
• caper juice
• tomato
• black olive
• oregano
• white sugar
• basil
• parsley
• salt
• black pepper

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-low heat. Cook and stir garlic in hot oil until fragrant and golden, 3 to 5 minutes. Gently stir anchovy paste, capers, and caper juice into oil.
3. 3 Stir tomatoes, olives, oregano, and sugar into hot oil mixture, increase heat to medium, and cook until fragrant and heated through, about 10 minutes. Remove skillet from heat and stir in basil and parsley. Season with salt and black pepper. Pour sauce over linguine and serve.

By ttkc

Ingredients

• ✓ anchovy paste
• olive oil
• garlic
• caper
• red pepper flake
• tomato pasta sauce
• water
• white wine
• clam
• salt
• pepper
• spaghetti
• parmesan cheese
• basil
• parsley

Instructions

1. 1 Pour olive oil into cold skillet. Add garlic, capers, anchovy paste, and red pepper flakes. Place over medium heat; cook and stir until oil infused with flavors, about 5 minutes, taking care not to brown garlic. Add tomato sauce; rinse jar with 1/4 cup water and add to skillet. Add wine and juice from clams, reserving clams; bring to a simmer until slightly reduced and thickened, 7 to 9 minutes.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until nearly tender yet firm to the bite, about 1 minute less than directed on package for al dente. Drain. Return spaghetti to the pot off heat.
3. 3 Stir in clams. Pour sauce over spaghetti; stir. Cover the pot; let sit, off heat, to allow spaghetti to absorb some sauce, about 3 minutes. Stir in Parmesan cheese; top with chopped fresh basil and/or parsley.

By John Mitzewich

Ingredients

• ✓ anchovy paste
• parmesan cheese
• red pepper flakes
• black pepper
• italian seasoning
• fennel seed
• black olive
• pasta sauce
• garlic
• onion
• baking soda
• turkey sausage
• olive oil
• ziti pasta
• cheese blend
• mozzarella cheese
• cooking spray

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 4-quart rectangular baking dish with nonstick spray. Combine mozzarella and Italian blend cheeses in a bowl and place in the refrigerator.
2. 2 Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
3. 3 At the same time, heat 3 tablespoons oil in a Dutch oven over medium-high heat. Add sausage and break up into morsels. Sprinkle baking soda onto sausage, then add onion and garlic. Cook and stir, continuing to break up any clumps as it cooks, until browned and crumbly, 5 to 7 minutes. Pour off and discard any grease.
4. 4 Add pasta sauce, olives, fennel seeds, Italian seasoning, anchovy paste, black pepper, and red pepper flakes. Add up to 3 tablespoons more oil if desired, and continue stirring until mixture comes to a boil. Reduce heat and simmer, stirring regularly, until thickened, 5 to 10 minutes. Remove from the heat and stir in ziti.
5. 5 Spread 1/2 of the sauced ziti into the prepared baking dish and sprinkle 1/2 of the shredded cheese mixture evenly on top. Spoon or ladle the rest of the ziti evenly on top without disturbing the layers underneath; it's okay to have some ziti partially exposed as they will brown handsomely and deliciously as they bake. Sprinkle remaining shredded cheese mixture on top and sprinkle Parmesan across the surface.
6. 6 Bake, uncovered, in the preheated oven until bubbly, 20 to 25 minutes. Remove from the oven and let rest for 15 minutes before serving.

By Doug in Manhattan

Ingredients

• ✓ anchovy paste
• black pepper
• salt
• pea
• mushroom
• carrot
• red potato
• bay leaf
• thyme
• chicken broth
• beef broth
• red wine
• all-purpose flour
• tomato paste
• garlic
• onion
• venison
• bacon grease

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Heat bacon grease in an oven-proof pot or Dutch oven over medium heat. Cook and stir venison in hot grease until browned on all sides, about 5 minutes. Transfer venison to a plate using a slotted spoon. Add onion to hot grease; cook and stir until tender, 4 to 5 minutes.
3. 3 Mix garlic, tomato paste, and anchovy paste together in a small bowl; add to onions. Stir flour into onion mixture until dissolved.
4. 4 Pour wine, beef broth, and chicken broth into the pot; bring to a boil while scraping browned bits of food off of the bottom of the pot with a wooden spoon. Add thyme and bay leaves to pot and bring liquid to a simmer. Return venison to pot. Cover pot.
5. 5 Simmer stew in the preheated oven for 1 hour. Add potatoes, carrots, and mushrooms to stew and simmer in the oven until potatoes are tender, about 1 hour more. Add peas and stir.

By Jenny Ziemann

Ingredients

• ✓ anchovy paste
• parsley
• water
• cornstarch
• rosemary
• garlic
• balsamic vinegar
• chicken broth
• white wine
• cooking spray
• garlic powder
• panko bread crumb
• bread crumb
• water
• egg
• black pepper
• salt
• chicken tender

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Season chicken tenders with salt and pepper.
3. 3 Whisk eggs and water together in a bowl. Mix both bread crumbs and garlic powder together in a second bowl.
4. 4 Dip chicken tenders in the egg mixture, then in the bread crumb mixture, shaking off any excess crumbs. Spray tenders on both sides with cooking spray and place in the air fryer basket.
5. 5 Air-fry for 4 minutes. Flip tenders and air-fry until no longer pink in the center and the juices run clear, about 3 more minutes. The breading should be crispy and golden, and an instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).
6. 6 While the tenders are cooking, combine white wine, chicken broth, balsamic vinegar, garlic, anchovy past, and rosemary for sauce in a large skillet over medium heat. Cook, stirring occasionally, until sauce reduces just slightly, about 3 minutes.
7. 7 Whisk water and cornstarch together in a small bowl; add to the sauce and cook, stirring constantly, until it starts to thicken slightly. Stir in parsley and reduce heat to low.
8. 8 Add air-fried chicken tenders to the skillet. Spoon sauce over top to coat, and warm for 1 to 2 minutes. Serve immediately.

By lutzflcat

Ingredients

• ✓ anchovy paste
• pepper
• salt
• white wine
• oregano
• red pepper flakes
• garlic
• onion
• tomato
• olive oil
• pepper
• salt
• garlic
• onion
• olive oil
• pine nut
• raisin
• squid
• white rice
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one 7x11-inch baking dish.
2. 2 Bring 1 cup water in a saucepan to a boil. Stir in rice and reduce heat. Cover and simmer until liquid is absorbed, about 20 minutes.
3. 3 Cut head and tentacles from body of squid; reserve and chop tentacles. Remove quill and peel colored skin from body. Rinse under cold water and set aside.
4. 4 Combine rice, raisins, and pine nuts in a small bowl.
5. 5 Sauté 1 chopped onion and 3 cloves garlic with 2 tablespoons olive oil in a medium skillet until soft. Add chopped squid tentacles and rice mixture. Stir well and remove from heat. Season with salt and pepper.
6. 6 Sauté 1 chopped onion and 4 cloves garlic with 2 tablespoons olive oil in a large skillet until soft. Stir in red pepper flakes and oregano. Add tomatoes with juice, anchovy paste, and wine. Stir and cook over medium heat until slightly thickened. Season with salt and pepper.
7. 7 Stuff squid with rice mixture and seal ends with wooden picks. Place squid in the prepared baking dish. Pour tomato sauce on top.
8. 8 Bake in the preheated oven for 1 hour.

By Lorna

Ingredients

• ✓ anchovy paste
• garlic
• salt
• flat-leaf parsley
• caper
• olive oil
• white wine vinegar

Instructions

1. 1 Crush garlic and salt in a molcajete or with a mortar and pestle until garlic has a paste-like texture. Add parsley, capers, and anchovy paste; grind into garlic until mixture is coarsely ground.
2. 2 Stir oil and vinegar into parsley mixture.

By John Mitzewich

Ingredients

• ✓ anchovy paste
• olive oil
• red wine vinegar
• lemon juice
• worcestershire sauce
• mustard powder
• garlic
• sour cream
• parmesan cheese

Instructions

1. 1 In a food processor or blender, combine olive oil, vinegar, lemon juice, Worcestershire sauce, anchovy paste, mustard, garlic, sour cream, and Parmesan cheese. Process until smooth. Pour into a glass container, seal, and refrigerate until ready to use.

By John Marshall

Ingredients

• ✓ anchovy paste
• butter
• mustard
• garlic
• worcestershire sauce
• salt
• pepper

Instructions

1. 1 Combine butter, mustard, garlic, anchovy paste, Worcestershire sauce, salt, and pepper in a bowl. Mix until garlic and anchovy paste are evenly distributed. Serve immediately over warm food or cover and chill until needed.

By Kristi

Ingredients

• ✓ anchovy paste
• evaporated milk
• green onion
• parsley
• lemon juice
• tarragon
• garlic
• salt
• vegetable oil

Instructions

1. 1 Add evaporated milk, green onion, parsley, lemon juice, anchovy paste, tarragon, garlic, salt, and oil to a blender. Purée until smooth and refrigerate until chilled.

By Rinnie

Ingredients

• ✓ anchovy paste
• olive oil
• garlic
• salt
• broccoli rabe
• red pepper
• olive oil
• pine nut
• lemon

Instructions

1. 1 Combine 1/2 cup olive oil, garlic, anchovy paste, and salt in the bowl of a small food processor; blend into a paste.
2. 2 Remove leaves from broccoli rabe and cut off and discard the bottom 1/4 of the stalks. Cut remaining stalks into pieces.
3. 3 Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered for 1 minute. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain. Wrap broccoli rabe in cheesecloth, place in a strainer, and run under water for 10 minutes. Periodically press the rabe to "wring out" any bitter fluids. Pat dry and transfer to a resealable bag. Add anchovy paste and crushed red peppers; marinate for 30 minutes.
4. 4 Meanwhile, toast pine nuts in a skillet over medium heat, stirring frequently until browned and fragrant but not burned, about 2 minutes. Remove from the pan and set aside. Reduce heat to medium-low and add 1 teaspoon olive oil to the skillet. Add broccoli rabe and cook until fork tender and lightly browned, about 10 minutes.
5. 5 Transfer to a plate, top with pine nuts, and drizzle with lemon juice.

By Brian Genest

Ingredients

• ✓ anchovy paste
• canola oil
• parmesan cheese
• egg substitute
• dijon mustard
• garlic
• worcestershire sauce
• black pepper
• salt
• romaine lettuce
• crouton

Instructions

1. 1 Blend vegetable oil, Parmesan cheese, egg substitute, Dijon mustard, garlic, anchovy paste, Worcestershire sauce, and pepper in a blender or food processor until smooth; season with salt.
2. 2 Drizzle dressing over lettuce in a large mixing bowl; toss to coat. Top salad with croutons.

By Angielin

Ingredients

• ✓ anchovy paste
• mayonnaise
• egg substitute
• parmesan cheese
• water
• garlic
• lemon juice
• sugar
• parsley
• salt
• black pepper

Instructions

1. 1 Blend mayonnaise, egg substitute, Parmesan cheese, water, garlic, lemon juice, anchovy paste, sugar, parsley, salt, and pepper in a blender until smooth, about 1 minute.
2. 2 Transfer dressing to an airtight container and refrigerate 8 hours to overnight.

By Patricia K

Ingredients

• ✓ anchovy paste
• lime
• soy sauce
• chicken broth
• chicken breast
• olive oil
• white sugar
• salt
• black pepper
• garlic
• cilantro
• shallot

Instructions

1. 1 Place the lime peel, soy sauce, and chicken broth in a skillet over medium heat. Place the chicken breasts in the skillet, and bring to a boil. Cover, and simmer until the chicken is fully cooked. Remove from heat, and allow to cool. Shred chicken, and set aside.
2. 2 In a separate bowl, whisk together lime juice, olive oil, anchovy paste, sugar, salt, and pepper. Stir in garlic, cilantro, shallots, and chicken. Mix well.

By M Woods

Ingredients

• ✓ anchovy paste
• tarragon
• white wine vinegar
• mayonnaise
• dill pickle
• bread-and-butter pickle
• caper
• green onion
• parsley
• mustard
• paprika
• black pepper
• cayenne pepper
• salt

Instructions

1. 1 Crumble tarragon into a saucepan over medium heat; add vinegar, bring to a simmer, and cook until vinegar is almost completely evaporated, 1 to 2 minutes. Transfer to a bowl to cool, about 10 minutes.
2. 2 Whisk mayonnaise, dill pickles, bread-and-butter pickles, capers, green onions, parsley, anchovy paste, Dijon mustard, paprika, black pepper, cayenne pepper, and salt into tarragon mixture. Cover with plastic wrap and refrigerate until flavors blend, 8 hours to overnight.

By John Mitzewich

Ingredients

• ✓ anchovy paste
• tomato paste
• water
• parmesan cheese
• honey
• garlic
• onion powder
• oregano
• marjoram
• basil
• black pepper
• cayenne pepper
• red pepper flake
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place tomato paste, water, Parmesan cheese, honey, garlic, anchovy paste, onion powder, oregano, marjoram, basil, black pepper, cayenne pepper, red pepper flakes, and salt into a medium bowl; mix until well blended, breaking up any clumps of cheese.
3. 3 Set sauce aside for 30 minutes to allow the flavors to blend; spread over pizza dough and prepare pizza as desired.

By Angie Gorkoff

Ingredients

• ✓ anchovy paste
• mayonnaise
• olive oil
• parmesan cheese
• blue cheese salad dressing
• red wine vinegar
• garlic
• lemon juice
• mustard
• worcestershire sauce
• hot pepper sauce
• cayenne pepper
• salt
• pepper

Instructions

1. 1 Beat together mayonnaise, olive oil, Parmesan cheese, blue cheese dressing, vinegar, garlic, lemon juice, dry mustard, Worcestershire sauce, hot pepper sauce, cayenne pepper, salt, and pepper, and anchovy paste in a bowl until well blended.
2. 2 Cover and refrigerate for 4 hours before serving.

By MommyKirsten

Ingredients

• ✓ anchovy paste
• olive oil
• onion
• celery
• salt
• tomato
• garlic
• sugar
• salt
• white wine vinegar
• herbes de provence
• red pepper flakes
• tomato paste
• flat-leaf parsley
• water

Instructions

1. 1 Place olive oil, onion, celery, and a pinch of salt into a large heavy saucepan or Dutch oven over medium-low heat. Cook, stirring occasionally, until onions are very soft, about 15 minutes.
2. 2 Meanwhile, pour tomatoes with juice into a large bowl and use your hands to crush tomatoes until they look puréed. Set aside.
3. 3 Mix garlic into vegetable mixture in the saucepan; cook until fragrant, about 1 minute. Stir in sugar, 1 teaspoon salt, anchovy paste, white wine vinegar, Italian herbs, and red pepper flakes. Increase heat to medium; cook and stir just until liquid has evaporated.
4. 4 Mix in tomato paste until incorporated. Stir in hand-crushed tomatoes and parsley; bring to a boil. Reduce heat to low and bring to a simmer. Cook, stirring occasionally, until sauce thickens and flavors meld, about 1 1/2 hours. Add a little water as sauce cooks down to reach desired consistency.

By John Mitzewich

Ingredients

• ✓ anchovy paste
• pistachio
• avocado
• green onion
• persian cucumber
• romaine heart
• green cabbage
• kosher salt
• mayonnaise
• olive oil
• lime juice
• garlic
• shallot
• tarragon
• chive
• basil
• flat-leaf parsley
• spinach

Instructions

1. 1 Combine spinach, parsley, basil, chives, tarragon, shallot, garlic, anchovy paste, and lime juice in a high-powered blender; blend and slowly add oil through top opening of blender until mixture is smooth, about 1 minute, scraping down sides if needed. Add mayonnaise and salt; blend until smooth. Cover and chill until ready to serve.
2. 2 Combine cabbage, romaine, cucumber, and scallions in a large bowl; add 2/3 cup of the dressing and toss to evenly coat. Divide between 4 bowls and top each bowl with avocado and 1 tablespoon of the pistachios. Serve immediately with remaining dressing. Recipe developed by Julia Levy

By Andrea Lobas