Anchovy Garlic Spread Recipes

ANCHOVY AND GARLIC TOAST

Steps:

• Preheat the broiler. Put the halved baguette on a baking sheet. Rub the cut sides with the garlic clove, then drizzle with the olive oil and spread the butter on evenly.
• Place the cut anchovies evenly on the bread and broil until brown and bubbly, about 4 minutes. Cut into 12 even pieces, crunch some salt over the top and sprinkle with chopped parsley.

BAGNA CALDA (ITALIAN GARLIC-ANCHOVY-SARDINE APPETIZER)

Steps:

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

BAGNA CAUDA ( OLIVE OIL, GARLIC, BUTTER AND ANCHOVY SAUCE)

Steps:

• Place all ingredients in an oven casserole, cover and bake at 275F for 1 1/2 hours.
• Serve with bread and/or vegetables.

ANCHOVY GARLIC SPREAD

Steps:

• Saute' garlic in oil (do not brown).
• Add anchovies and cook/saute for a few minutes.
• Put mixture in blender or food processor and puree.
• Spread onto sliced French, Sour Dough or Italian bread.
• Cover each slice with desired amount of cheese.
• Place under broiler until the cheese becomes bubbly.
• Note: if you are not terribly fond of anchovies (very salty fish) I would put on a thinner spread.

ANCHOVY BUTTER

Steps:

• Gather the ingredients.
• In a large bowl, using your hands or a potato masher, soften the butter. Alternatively, cream the butter using the paddle attachment of a stand mixer. The overall goal is just to get the butter soft so you can incorporate the anchovies.
• Add the mashed anchovies into the butter and continue mixing until all is fully incorporated.
• Spread out a 1-foot or bigger square of plastic wrap across your work surface, then scoop the mixed butter onto the plastic. Roll the butter into a cylinder inside the plastic wrap.
• Tie the excess plastic wrap at the ends of the cylinder into a knot, or just use little pieces of string to tie off the ends.
• Chill until needed. If you're not using it all at the same time, freeze part of it in smaller portions and thaw the amount you'd need when ready to use.
• Enjoy!

ANCHOïADE RECIPE

Steps:

• Fit the food processor with a blade, and set it to whirl. Drop in the garlic, so it smashes to smithereens. Drop in all the anchovies at once. Add the olive oil and vinegar. Then stop the machine, scrape down the sides, and whiz until pretty smooth.
• Spoon into a small bowl and serve with a few handfuls of fresh sugar snaps, or spoon it over roasted red and yellow peppers, or serve it as a dip for olive bread.

STEAK WITH ANCHOVY GARLIC BUTTER

Steps:

• Mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Mash together butter, anchovy paste, lemon juice, garlic paste, and 1/4 teaspoon pepper until combined well. Stir in parsley.
• Pat steaks dry and sprinkle with salt and remaining 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Sauté steaks 1 at a time, turning once, about 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand 5 minutes before serving.
• Top steaks with a dollop of anchovy butter and slice.