Type what you have

Ingredients

• ✓ anchovy fillet
• spaghetti
• olive oil
• garlic
• balsamic vinegar
• lemon juice
• red pepper flakes
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until tender yet firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
2. 2 Drizzle spaghetti with olive oil; toss to coat. Add anchovy fillets, garlic, balsamic vinegar, lemon juice, pepper flakes, and black pepper; mix well. Cover the bowl with plastic wrap; refrigerate until chilled, about 30 minutes.

By Allrecipes Member

Ingredients

• ✓ anchovy fillet
• mayonnaise
• parmesan cheese
• lemon juice
• garlic
• worcestershire sauce
• dijon mustard
• salt
• black pepper
• romaine lettuce
• chicken
• parmesan cheese
• olive
• cherry tomato
• naan bread

Instructions

1. 1 Make a Caesar dressing by combining mayonnaise, 1 tablespoon Parmesan cheese, anchovies, lemon juice, garlic, Worcestershire sauce, and Dijon in a small food processor or blender. Pulse several times until mixture is well combined. Season with salt and pepper.
2. 2 Combine lettuce, chicken, remaining Parmesan, and olives in a salad bowl. Add Caesar dressing and toss ingredients until well coated.
3. 3 Divide chicken mixture evenly between naan breads and evenly distribute cherry tomatoes. Wrap naan breads around the chicken mixture and secure with a wooden toothpick if desired.

By Bibi

Ingredients

• ✓ anchovy fillet
• kalamata olive
• lemon juice
• caper
• garlic
• thyme
• rosemary
• olive oil

Instructions

1. 1 Place olives, anchovies, lemon juice, capers, garlic, thyme, and rosemary into a blender. Turn the blender on; drizzle in olive oil until a thick, chunky paste is formed, about 5 seconds.

By Jim Clark

Ingredients

• ✓ anchovy fillet
• vegetable oil
• hanger steak
• shallot
• white wine
• beef broth
• butter
• parsley
• chervil
• thyme

Instructions

1. 1 Heat vegetable oil in a heavy skillet over medium-high heat. Cook steaks to desired doneness, about 5 minutes per side for medium; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate to rest.
2. 2 Place shallots in the skillet and cook until beginning to soften, about 2 minutes. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add broth and anchovy; cook until thickened to sauce consistency, 2 to 3 minutes. Remove skillet from heat; whisk butter in gradually. Stir parsley, chervil, and thyme into the sauce. Purée sauce in the skillet with an immersion blender until smooth.
3. 3 Cut steaks into thin slices across the grain; spoon sauce over slices.

By gremlinhill

Ingredients

• ✓ anchovy fillet
• butter
• garlic
• heavy cream

Instructions

1. 1 Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant. Reduce heat to low. Mix in anchovy filets and oil. Cook and stir until thickened. Remove from heat, cover and chill in the refrigerator approximately 2 hours.
2. 2 Return the mixture to medium heat, stirring occasionally, until bubbly. Serve hot.

By Julie P

Ingredients

• ✓ anchovy fillet
• white vinegar
• white sugar
• vegetable oil
• water
• salt
• garlic
• red bell pepper

Instructions

1. 1 In a large saucepan, mix distilled white vinegar, white sugar, vegetable oil and water. Bring to a boil. Remove from heat and stir in salt, garlic and anchovy filets.
2. 2 Place red bell peppers in a large bowl. Cover with the vinegar mixture. Cover and chill in the refrigerator 8 hours, or overnight, before serving.

By Julie P

Ingredients

• ✓ anchovy fillet
• parsley
• garlic
• tomato paste
• white vinegar
• olive oil

Instructions

1. 1 In a medium bowl, toss together the parsley, anchovies and garlic. Stir in the tomato paste, vinegar and olive oil. Serve at room temperature.

By Iron Chef Suzi-Q

Ingredients

• ✓ anchovy fillet
• olive oil
• garlic
• red pepper flakes
• oregano
• tomato
• spaghetti
• kalamata olive
• caper

Instructions

1. 1 Fill a large pot with water. Bring to a rolling boil over high heat.
2. 2 As the water heats, pour the olive oil into a cold skillet and stir in the garlic. Turn heat to medium-low and cook and stir until the garlic is fragrant and begins to turn a golden color, 1 to 2 minutes. Stir in the red pepper flakes, oregano, and anchovies. Cook until anchovies begin to break down, about 2 minutes.
3. 3 Pour tomatoes into skillet, turn heat to medium-high, and bring sauce to a simmer. Use the back of a spoon to break down tomatoes as they cook. Simmer until sauce is reduced and combined, about 10 minutes.
4. 4 Meanwhile, cook the pasta in the boiling water. Drain when still very firm to the bite, about 9 minutes. Reserve 1/2 cup pasta water.
5. 5 Stir the olives and capers into the sauce; add pasta and toss to combine.
6. 6 Toss pasta in sauce until pasta is cooked through and well coated with sauce, about 1 minute. If sauce becomes too thick, stir in some of the reserved pasta water to thin.

By Julie Filips

Ingredients

• ✓ anchovy fillet
• vegetable oil
• garlic
• olive oil
• sardine
• olive oil
• butter

Instructions

1. 1 Place canola oil in a skillet and heat over medium heat. Stir in garlic; cook until golden brown, about 5 minutes. Add butter, anchovies, and sardines; cook and stir until well blended, 10 to 15 minutes. Serve warm.

By crd5055

Ingredients

• ✓ anchovy fillet
• spaghetti
• olive oil
• garlic
• bread crumb
• parsley
• black pepper
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Meanwhile, heat olive oil in a medium skillet over medium heat. Add anchovies and garlic; cook and stir continuously until anchovies sizzle and garlic is fragrant, about 2 minutes.
3. 3 Stir in bread crumbs and turn off heat. Stir in parsley and pepper.
4. 4 Toss anchovy sauce with hot pasta and sprinkle with Parmesan cheese; serve.

By Simon

Ingredients

• ✓ anchovy fillet
• bucatini pasta
• oil
• garlic
• red pepper flakes
• zucchini
• grape tomato
• oregano
• basil
• shrimp

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook bucatini, uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.
2. 2 Meanwhile, combine anchovies, reserved anchovy oil, garlic, and red pepper flakes in a large skillet over medium heat; cook and stir, breaking up anchovies while stirring, until garlic begins to sizzle. Add zucchini; cook until begins to soften, about 3 minutes. Stir in grape tomatoes; continue cooking until zucchini is tender and tomato skins begin to pop, 5 minutes more. Season with oregano and basil.
3. 3 Add shrimp; cook and stir until shrimp turn pink and are no longer translucent. Serve over bucatini.

By CWYC

Ingredients

• ✓ anchovy fillet
• kalamata olive
• green olive
• lemon juice
• garlic
• thyme
• rosemary
• olive oil
• feta cheese
• black pepper

Instructions

1. 1 Blend Kalamata olives, green olives, lemon juice, anchovy fillets, garlic, thyme, and rosemary in a food processor until coarsely chopped; transfer to a bowl. Slowly drizzle olive oil into the olive mixture while stirring. Fold feta cheese into the mixture. Season the tapenade with black pepper; stir.

By Richard Elsom

Ingredients

• ✓ anchovy fillet
• parmesan cheese
• pine nut
• red onion
• olive oil
• carrot
• red bell pepper
• celery
• yellow squash
• zucchini
• green olive
• black olive
• raisin
• tomato
• parsley
• brown sugar
• red wine
• red wine vinegar
• tomato vegetable juice
• kosher salt
• eggplant

Instructions

1. 1 Toss the eggplant with the kosher salt and spread out onto a microwave-safe plate. Cook in the microwave on High until the eggplant is dry and has shriveled to 1/3 of its original size, about 15 minutes. Transfer to a paper towel-lined plate and set aside.
2. 2 Whisk the tomato juice cocktail, vinegar, red wine, brown sugar, parsley, and anchovies together in a large bowl. Stir in the tomatoes, raisins, black olives, green olives, zucchini, yellow squash, celery, red bell pepper, and carrot; set aside.
3. 3 Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Stir in the eggplant and cook, stirring occasionally, until the edges have browned, 4 to 8 minutes. Add the remaining 2 tablespoons of olive oil along with the celery and onion. Cook and stir until the onion has softened, about 4 minutes more. Stir in the vegetable mixture and bring to a simmer. Reduce heat to medium-low and simmer uncovered until the liquid thickens and begins to coat the vegetables, 4 to 7 minutes more. Scrape into a bowl and stir in the pine nuts. Refrigerate to room temperature. Sprinkle with the Parmesan cheese and serve.

By Linda Glenn

Ingredients

• ✓ anchovy fillet
• linguine
• oil
• onion
• chicken stock
• white wine
• garlic
• parsley
• seafood seasoning
• bay scallop
• salt
• pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. 2 Heat a large skillet over medium heat; cook and stir the anchovies with the oil in the skillet until the anchovies melt into the oil, about 2 minutes; add the onion and cook until translucent, 3 to five minutes. Stir in the chicken stock, wine, garlic, parsley, and seafood seasoning; lie the scallops into the liquid; season with salt and pepper. Bring the mixture to a boil and cook until the scallops are opaque, about 7 minutes. Serve over the cooked linguine.

By Sarah

Ingredients

• ✓ anchovy fillet
• green bell pepper
• bread
• water
• olive oil
• onion
• garlic
• green olive
• olive oil
• black pepper
• red pepper flakes
• tomato sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
2. 2 Arrange bell peppers, cut-side-up, in the prepared baking dish; set aside.
3. 3 Place crumbled bread into a large bowl and sprinkle with 1/2 cup water; set aside.
4. 4 Heat olive oil in a large, heavy skillet over low heat. Sauté onion in hot oil until translucent. Stir in garlic and cook for 2 minutes. Mix in moistened bread. Add anchovy fillets, olives, extra-virgin olive oil, black pepper, and red pepper flakes; stir until stuffing is well blended.
5. 5 Mound stuffing into pepper halves. Surround peppers with tomato sauce and a small amount of water. Cover the baking dish with foil.
6. 6 Bake in the preheated oven until peppers are tender, 45 to 60 minutes. Uncover for the last 15 minutes of baking and baste occasionally with sauce.

By Dee Dee

Ingredients

• ✓ anchovy fillet
• pork shoulder blade roast
• olive oil
• salt
• black pepper
• sage
• rosemary
• orange
• garlic
• fennel seed
• red pepper flakes
• white wine vinegar
• parsley

Instructions

1. 1 Place pork roast on a work surface. Use a sharp knife to make a lengthwise cut about 1 inch from the edge of the meat, slicing down but not cutting through. Open the meat flat along the cut. Keeping the knife parallel to the cutting board, continue to slice the roast open so you can unroll it into a large, flat piece. (You can also ask your butcher to butterfly the roast for you.) When the meat is unrolled, make small slashes through any connective tissue or extra-thick parts so the roast is as even in thickness as possible.
2. 2 Drizzle cut surface with 2 teaspoons olive oil. Rub oil into meat and generously season with 2 teaspoons kosher salt, black pepper, sage, rosemary, orange zest, garlic, and crushed fennel seeds. Press seasonings in firmly with your hand, roll up the pork roast, and tie the roast in several places with kitchen twine.
3. 3 Place the pork roast on a rack, set the rack on a plate, and sprinkle meat with remaining 1 teaspoon salt. Refrigerate the roast uncovered for 8 hours or overnight to dry the surface.
4. 4 Preheat oven to 450 degrees F (230 degrees C). Lightly oil a baking dish and place roast into dish. Rub meat with 2 teaspoons olive oil.
5. 5 Bake in the preheated oven until outside is seared, 15 minutes. Reduce oven heat to 250 degrees F (120 degrees C) and continue to roast until an instant-read meat thermometer inserted into the center of the roast reads 145 degrees F (65 degrees C), about 1 hour more. Loosely cover roast with foil and let rest for 10 minutes. Slice thinly to serve.
6. 6 Mash anchovy fillet in a small bowl and add red pepper flakes, white wine vinegar, and Italian parsley. Stir to combine. Serve drizzled on pork.

By John Mitzewich

Ingredients

• ✓ anchovy fillet
• olive oil
• garlic
• broccoli floret
• mushroom
• water
• green onion
• tomato
• parsley
• olive oil
• linguine pasta
• red pepper flakes
• black pepper

Instructions

1. 1 Heat 6 tablespoons olive oil in a large skillet over medium heat, then stir in garlic, broccoli, and mushrooms; cook until lightly browned. Add anchovies and water, cover, and simmer for 4 to 5 minutes. Stir in green onions, tomatoes, and parsley, cover again, simmering until vegetables are soft, about 3 to 4 minutes.
2. 2 While the vegetables are cooking, bring a large pot of water and one teaspoon of olive oil to a boil. Add linguine and cook until al dente, about 7 to 8 minutes; drain. Toss with anchovy mixture and crushed red pepper flakes. If desired, season with black pepper. Serve immediately.

By Rachel

Ingredients

• ✓ anchovy fillet
• penne
• tuna
• olive oil
• olive oil
• basil
• lemon
• salt
• black pepper
• caper
• garlic
• tomato
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Empty tuna into a bowl and mash with a fork while pasta is cooking. Mix with 2 tablespoons olive oil, basil, lemon juice, lemon zest, salt, and pepper.
3. 3 Heat the remaining 2 tablespoons olive oil in a large skillet and fry the anchovies for 3 minutes. Add capers and garlic; cook, stirring constantly, for an additional 3 minutes. Add tuna mixture and tomatoes; simmer sauce for about 5 minutes.
4. 4 Drain pasta and add to the sauce. Mix well. Stir in parsley before serving.

By Barbara Sauermann

Ingredients

• ✓ anchovy fillet
• basil
• manchego cheese
• lemon
• italian seasoning
• black pepper
• salt
• squid
• bay scallop
• shrimp
• clam
• tomato
• olive oil
• garlic
• italian seasoning
• olive oil
• linguine pasta

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. 2 Heat a large skillet covered with about 1/4-inch of olive oil over low heat. Add garlic, 1 teaspoon Italian seasoning, and anchovies; cook and stir until the anchovies melt into the oil, 7 to 10 minutes. Stir in the crushed tomatoes; increase the heat to medium, and bring to a simmer. Stir in the clams. Once they begin to open, arrange the shrimp in a single layer and allow to simmer. Flip the shrimp when they become pink on one side, about 2 minutes, then drop in the scallops and squid. Continue cooking until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 2 more minutes. Season with salt, pepper, and remaining 1 teaspoon Italian seasoning.
3. 3 Toss the cooked pasta into the sauce. Garnish with a lemon wedge, Manchego cheese, and basil before serving.

By strmrdr23

Ingredients

• ✓ anchovy fillet
• black pepper
• salt
• olive oil
• caper
• spring water
• tuna
• egg
• potato
• onion
• veal
• bay leaf
• clove
• coriander seed
• fennel seed
• black peppercorn
• garlic
• white wine
• vegetable broth
• water

Instructions

1. 1 Combine water, vegetable broth, wine, garlic, peppercorns, fennel seeds, coriander seeds, cloves, and bay leaves in a multi-functional pressure cooker (such as Instant Pot®). Add a steamer basket. It's okay if the liquid is higher than the bottom of the basket.
2. 2 Leave veal whole, but trim off any excess fat or skin. Place it into the basket. Add onion and place potatoes on top. Make sure the potatoes aren't touching the liquid.
3. 3 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.
4. 4 Meanwhile, prepare the sauce. Combine eggs, drained tuna, anchovies, 3 teaspoons capers, and olive oil in a bowl. Mash into a coarse paste with a fork. Season with salt and pepper and set aside.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Carefully remove the potatoes and onion; set aside.
6. 6 Remove the veal and allow to cool. Wrap the veal in plastic wrap and refrigerate for 2 hours.
7. 7 Strain and reserve the broth. Add some of the cooled broth to the sauce. Use an immersion blender to blend the sauce until smooth and creamy, adding broth little by little as needed. Refrigerate, reserving the broth in case you need it to thin the sauce before serving.
8. 8 Slice the veal as thinly as possible with a carving knife. Arrange the slices on a plate. Slice the potatoes and onions and arrange them on the plate. Top with tonnato sauce and garnish with remaining capers. Serve cold or at room temperature.

By Buckwheat Queen

Ingredients

• ✓ anchovy fillet
• provolone cheese
• mozzarella cheese
• olive oil
• pecorino romano cheese
• bread crumb
• water
• marinara sauce
• oil
• oregano
• tomato paste
• black pepper
• red pepper flake
• salt
• yellow onion
• olive oil
• all-purpose flour
• olive oil
• sugar
• salt
• active dry yeast
• water

Instructions

1. 1 Pour warm water into the bowl of a stand mixer fitted with the dough hook. Sprinkle yeast on top and let bloom. Add salt, sugar, olive oil, and flour. Knead, scraping down sides as necessary, until dough is very elastic and sticky, 6 to 7 minutes. Cover and let rise in a warm place until doubled in size, about 90 minutes.
2. 2 Heat olive oil over medium heat. Add onions and salt. Saute, stirring occasionally, until onions soften, sweeten, and turn translucent, 6 or 7 minutes. Add red pepper flakes, black pepper, tomato paste, oregano, and anchovies; mix until anchovies dissolve. Add marinara sauce, rinse out the container with water, and add the water. Stir and let simmer on medium-low heat until flavors come together, about 20 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Combine bread crumbs and Pecorino Romano cheese in a bowl; toss together with a fork. Add the reserved anchovy oil and 2 tablespoons olive oil. Mix until bread crumbs are well moistened.
5. 5 Generously coat a rimmed 13x18-inch sheet pan with up to 3 tablespoons olive oil. Oil your hands and turn dough out onto pan. Pull, stretch, and press it to the sides of the pan, pausing to let dough rest whenever it shrinks back too quickly.
6. 6 Spoon sauce over the dough and spread up to about 1/2 inch from the edges. Add mozzarella and provolone cheeses. Sprinkle bread crumb mixture evenly on top; do not press down. Drizzle remaining olive oil on top.
7. 7 Bake in the preheated oven until pizza is well browned is bottom is cooked, about 35 minutes. Bake for as as long as you can without the crumbs on top burning so that the crust cooks as much as possible.
8. 8 Slide pizza onto a cooling rack to prevent the bottom from getting soggy. Transfer to a cutting board once cooled.

By John Mitzewich