ANCHOVIE SAUCE RECIPES

ANCHOVY SAUCE RECIPE - FOOD.COM

Anchovy Sauce Recipe - Food.com image

Make and share this Anchovy Sauce recipe from Food.com.

Total Time 17 minutes

Prep Time 15 minutes

Cook Time 2 minutes

Yield 1 cup

Number Of Ingredients 8

Ingredients

30 g unsalted butter
1 tablespoon oil, from anchovies or 1 tablespoon olive oil
6 anchovy fillets
2 garlic cloves, crushed
3 teaspoons lemon juice
fresh ground black pepper
2 eggs, coddled (see note at bottom)
1/2 cup olive oil

Steps:

Heat the butter and oil in a frying pan and cook the anchovies and garlic mashing with a fork over medium high heat for 1-2 minutes.
Cool and transfer to a food processor with lemon juice, freshly ground black pepper and eggs and process until smooth.
With the motor running, gradually add the oil in a thin steady stream until thick and creamy.
NOTE: to coddle eggs, boil in the shell for 30-60 seconds.

Nutrition Facts : Calories 1500.2, FatContent 158.2, SaturatedFatContent 35.7, CholesterolContent 507.9, SodiumContent 1027, CarbohydrateContent 4.1, FiberContent 0.2, SugarContent 1.2, ProteinContent 20.2

FAST TOMATO SAUCE WITH ANCHOVIES RECIPE - NYT COOKING

Fast Tomato Sauce With Anchovies Recipe - NYT Cooking image

Despite their reputation, anchovies are not overpowering, at least once cooked. Used with garlic as the start of a fast pasta sauce, they dissolve almost instantly and add a mysteriously meaty complexity that makes the sauce seem as if it had simmered for hours. Tossed with linguine and arugula, they make a simple dish sophisticated. If you're feeding a crowd, it doubles or triples beautifully.

Provided by Mark Bittman

Total Time 30 minutes

Yield enough for 1 pound of pasta, about 4 servings

Number Of Ingredients 5

Ingredients

2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
4 to 6 anchovy fillets, with some of their oil
1 28-ounce can tomatoes, crushed or chopped and drained of their juice
Salt and fresh-ground black pepper

Steps:

Put the olive oil in a deep skillet, and turn the heat to medium. A minute later, add the garlic and the anchovies, and stir. When the garlic sizzles and the anchovies break up, add the tomatoes.
Turn heat to medium-high, and bring to a boil. Cook, stirring occasionally, until mixture becomes saucy, about 15 minutes. Season to taste, and serve with spaghetti or other long pasta. Grated pecorino Romano cheese goes well with this sauce.

Nutrition Facts : @context http//schema.org, Calories 103, UnsaturatedFatContent 6 grams, CarbohydrateContent 7 grams, FatContent 8 grams, FiberContent 4 grams, ProteinContent 3 grams, SaturatedFatContent 1 gram, SodiumContent 490 milligrams, SugarContent 5 grams

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