Anchovy Wrapped Olives Recipes
WARM MEDITERRANEAN OLIVES
Olives are little fat bombs and when they're heated they become that much more delicious. The balance here of the sweet brown sugar and the sharp red wine vinegar makes these olives so addictive, you may never go back to eating them cold.
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Number Of Ingredients 9
Steps:
- Heat the oil in a heavy saucepan over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Remove from the heat and stir in the sugar, vinegar, cinnamon stick, orange peel, and olives. Season with salt and pepper.
ANCHOVY-WRAPPED OLIVES
These salty and briny little snacks are prepared using only two ingredients, but pack a major flavor punch. The anchovies add an umami richness to the briny olives which pair perfectly with a pre-dinner cocktail.
Provided by Food Network Kitchen
Categories appetizer
Time 5m
Yield 12 anchovy-wrapped olives
Number Of Ingredients 0
Steps:
- Lay 12 anchovy fillets on a paper towel and gently pat dry. Wrap each anchovy around a garlic-stuffed green olive, then skewer with a toothpick or cocktail pick.
OLIVE AND ANCHOVY STUFFED EGGS
Categories Egg Fish Olive No-Cook Quick & Easy Chill Sour Cream Gourmet
Yield Makes 12 stuffed eggs
Number Of Ingredients 7
Steps:
- Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large plain or decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered.
- Just before serving, garnish eggs.
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- Add onion and garlic and fry until golden. Put spaghetti into a saucepan of boiling salted water and cook until tender.
- Combine together anchovies,tomato purée,sugar and water. Mix and add to the fried onion mixture.Bring to the boil. Flake the tuna fish and add to the pan with seasoning. Cover and simmer for 5 minutes.
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- Place the olives in a bowl of cold water and let stand 30 minutes. Drain, add fresh cold water and let stand 30 minutes longer.
- Place the soppressata in a small food processor and process almost to a paste. Transfer to a small bowl. Place the cheese in the processor, process almost to a paste and add it to the bowl with the soppressata, stirring to mix.
- Drain the olives well. Pat completely dry with paper towels. Using your fingers or skewer, solidly pack the centers with about one-fourth teaspoon of the cheese-meat mixture. (A chopstick will help compact the filling.)
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- Prepare Pizza Dough: In a small bowl, combine yeast, sugar, and warm water. Let it sit for about 5 minutes until bubbly. Mix together flour, salt, olive oil and yeast mixture with a wooden spoon until the dough just begins to come together. (It will look shaggy and dry, but don’t worry).
- Scrape the dough onto a cutting board and knead the dough by hand for about 5-8 minutes until it’s soft and elastic. (You may need to dust the dough so that it’s not sticking to the surface of your cutting board). Place the dough in a greased mixing bowl.
- Cover with plastic wrap and let it rise in a warm and dry area for 30 minutes or until doubled in size. (If you are preparing in advance, see the recipe note for freezing instructions.)
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