OLIVES ANCHOVIES AND CAPERS RECIPES

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PASTA SALAD WITH OLIVES, ANCHOVIES AND CAPERS RECIPE | EAT ...



Pasta Salad with Olives, Anchovies and Capers recipe | Eat ... image

The Pasta Salad with Olives, Anchovies and Capers recipe out of our category Pasta! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 1 hours

Yield 4

Number Of Ingredients 14

1 red Bell pepper
2 sun-dried tomatoes (in oil)
200 grams Casarecce pasta
salt
4 tablespoons olive oil
1 tablespoon Caper
6 Anchovy fillet
50 grams black Olives (pitted)
2 green Pepperoncini (pickled)
freshly ground peppers
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
30 grams Parmesan
1 tablespoon parsley

Steps:

  • Rinse and halve pepper, remove seeds and ribs, and cut into strips. Drain and chop sun-dried tomatoes. Cook pasta plenty of salted boiling water until al dente, according to package instructions. Heat oil in a pan. Add pepper strips and sun-dried tomatoes and sauté over low heat, about 5 minutes. Stir in capers and transfer mixture to a bowl.
  • Drain pasta and mix with vegetables. Shave Parmesan cheese over pasta and mix in anchovies, olives and sliced pepperoncini. Stir in vinegar, lemon juice, oil and parsley leaves. Season with salt and pepper. Let marinate approximately 30 minutes before serving.

BLACK OLIVE, ANCHOVY, & CAPER SPREAD (GARUM) RECIPE - FOOD.COM



Black Olive, Anchovy, & Caper Spread (Garum) Recipe - Food.com image

In ancient Rome, garum was a pungent all-purpose condiment made from fermented anchovies, not unlike present-day Asian fish sauce. In modern Catalonia, the name refers to a spread similar to the French tapenade made of olives, anchovies, capers, sometimes mashed egg yolks, and either olive oil or butter. This recipe, flavored with rum and a touch of mustard, is adapted from the one served at the Hotel Ampurdan in Figueres. The hotel is legendary for its robust Catalan cooking and credited with naming this spread 'garum'. Try to find olives that are pungent, but not vinegary and briny. The spread is delicious on toasted baguette rounds or slices of grilled country bread. It also makes a fine accompaniment to grilled meat, chicken or fish. Adapted from the cookbook, "The New Spanish Table"

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 1 3/4 cups

Number Of Ingredients 9

2 cups pitted black olives, such as nicoise (see note)
4 anchovy fillets, chopped and mashed with a fork
2 tablespoons capers, drained
1 large garlic clove, crushed with a garlic press
1 large hard-cooked egg yolk, mashed with a fork
2 tablespoons dark rum (or brandy)
1/2 teaspoon Dijon mustard
4 tablespoons fragrant extra virgin olive oil
grilled bread, toast or breadstick, for serving

Steps:

  • Place the olives, anchovies, capers, garlic, egg yolk, rum and mustard in a food processor and process in quick pulses to a medium-fine paste, scraping down the side of the bowl as needed. Gradually add the olive oil, pulsing several times after each addition. Scrape the mixture into a bowl and let stand at room temperature for about 1 hour so that the flavors develop. Serve with grilled bread, toast or bread sticks. The spread can be refrigerated, covered, for up to 2 weeks.
  • Note: if the only pitted olives you can find are Kalamatas, soak them briefly in cold water and use fewer capers and anchovies. To pit olives, place them in a plastic bag. Lay the bag on a flat surface, and crush them lightly with the flat side of a large knife, mallet or heavy skillet. Then pick out and discard the pits. Cooking time includes standing time.

Nutrition Facts : Calories 542.9, FatContent 50.9, SaturatedFatContent 7.6, CholesterolContent 127.7, SodiumContent 1987.9, CarbohydrateContent 11.2, FiberContent 5.3, SugarContent 0.2, ProteinContent 5.9

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