ANCHOVY FILLETS MINCED RECIPES

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ONION TART WITH LEEKS, CAPERS AND ANCHOVY RECIPE - NYT CO…



Onion Tart With Leeks, Capers and Anchovy Recipe - NYT Co… image

Though this tart may seem complicated, it’s actually rather simple to put together. Once you make the savory onion mixture, all that’s left to do is spread it on a sheet of rolled-out puff pastry, top it with anchovy fillets and capers, and bake it to a golden brown. Use any kind of flaky pastry or pie dough you wish, or even spread the mixture on yeasted pizza dough. Accompany with a salad of small lettuce greens if desired. The tart is delicious served warm or at room temperature.

Provided by David Tanis

Total Time 1 hours 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
3 medium onions, diced (about 3 cups)
Salt and pepper
3 medium leeks, white and tender green parts, diced (about 2 cups)
3 garlic cloves, minced
1/2 teaspoon chopped fresh thyme leaves
1 sheet store-bought all-butter puff pastry, thawed and rolled into a 10-inch circle (or use any favorite pie dough recipe)
2 teaspoons medium capers, rinsed
8 anchovy fillets
2 teaspoons snipped chives or chopped parsley

Steps:

  • Heat oven to 375 degrees.
  • Put olive oil in a wide skillet or heavy-bottomed pot over medium-high heat. When oil is wavy, add onions and cook, stirring, until softened and lightly browned, about 5 to 7 minutes. Season well with salt and pepper.
  • Add leeks, garlic and thyme, and cook for another 5 minutes, until leeks are softened but still bright green. Taste and adjust seasoning, then spread mixture on a baking sheet to cool to room temperature.
  • Lay pastry round on a rimmed parchment-lined baking sheet. Spread cooled onion mixture over pastry, leaving a 1-inch border. Fold over the border and crimp.
  • Sprinkle capers evenly over onion mixture. Arrange anchovy fillets on top.
  • Bake for 45 minutes, until the pastry is nicely browned. Cool tart for 5 minutes, then sprinkle the chives on top and cut into wedges to serve.

TORTELLINI PUTTANESCA RECIPE | REE DRUMMOND - FOOD NETWORK



Tortellini Puttanesca Recipe | Ree Drummond - Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 20 minutes

Cook Time 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoons olive oil
2 cloves garlic, minced 
4 anchovy fillets, minced, or 1 tablespoon anchovy paste 
Pinch red pepper flakes 
1/2 cup roughly chopped Kalamata olives 
1 heaping tablespoon capers, drained 
1 pint grape tomatoes, halved (or quartered if very large) 
1/4 cup white wine, such as Sauvignon Blanc 
1 1/2 cups low-sodium chicken broth 
One 20-ounce package refrigerated tortellini 
One 5-ounce container fresh spinach 
Parmesan, for serving 

Steps:

  • Heat the olive oil in a 12-inch cast-iron skillet.
  • When the oil is hot, add the garlic, anchovies or anchovy paste, red pepper flakes, olives, capers and tomatoes, then saute just until the tomatoes start to give off liquid, about 2 minutes.
  • Add the wine, broth and tortellini and simmer until the tortellini are fully cooked and the broth begins to thicken, 5 to 6 minutes.
  • Stir in the spinach until it has wilted, 1 to 2 minutes. Finish with grated Parmesan.

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