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Absolutely Anchovies - 77 recipes

Bring on the Anchovies! They add a bit of punch to appetizers and main dishes. Find a new recipe to try right here.

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By á-174535

Rate this recipe 4.7/5 (3 Votes)
Egg Salad Crostini with White Anchovies 1 Picture
Details

Servings 48
Cooking time 80

  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 large onion, thinly sliced
  • Kosher salt and freshly ground pepper
  • 1 thin baguette, sliced 1/4-inch thick
  • 1 large garlic clove, halved
  • 6 large eggs, room temperature
  • 1 tablespoon chives, finely chopped
  • 1 teaspoon white wine vinegar
  • 24 white anchovy fillets or pickled herring pieces, drained, patted dry and halved crosswise

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Crostini slices are topped with a thin slice of onion, egg salad and piece of white Anchovy

Top rated Anchovy recipes

By

"For me there is no better tapa than a really good stuffed olive

  • 36 large Sicilian olives (about 1 pound)
  • 36 whole almonds, salted & roasted
  • 9 oil-packed anchovy fillets, each cut lengthwise into 4 thin strips
  • 4 large piquillo peppers from a jar, drained, each cut lengthwise into 9 thin strips
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1 garlic clove, minced
  • 1 1/2 teaspoons finely grated orange zest
4.2/5 (5 Votes)

By

A lighter, brighter option for all you Caesar salad lovers

  • 2 lemons
  • 4 anchovy fillets packed in oil, drained, finely chopped
  • 1/2 cup olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
4.6/5 (5 Votes)

By

Based on the classic French caramelized-onion tart with olives and anchovies, these little two-bite hors d'oeuvres ...

  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons fresh thyme, minced
  • 2 large red onions, halved length-wise and thinly sliced
  • 2 teaspoons sugar
  • 1 teaspoons red wine vinegar
  • kosher salt and freshly ground black pepper, to taste
  • 10 salt-cured black olives, pitted and minced
  • 2 (9" x 11") sheets frozen puff pastry, thawed
  • 8 oil-packed anchovy filets, drained, cut into 4 slivers each
  • Minced chives or flat-leaf parsley, for garnish
4.5/5 (6 Votes)

By

Swiss chard stems have the same mineral flavor as the leaves, but lack their gloss and buoyant texture

  • ANCHOVY VINAIGRETTE:
  • 2 ounces anchovies (preferably salt-packed, cleaned, rinsed, and soaked in a few changes of milk -- see note)
  • 1/2 ounce garlic, minced (about 3 small cloves)
  • 3/4 cup + 4 teaspoons extra virgin olive oil
  • 1/2 teaspoon red chile flakes, or more to taste
  • GRILLED CHARD STEMS:
  • Stems from 1 large bunch Swiss chard (save greens for another use)
  • Extra virgin olive oil
  • Salt and freshly ground pepper
  • Anchovy Vinaigrette (above)
  • Splash sherry vinegar
5/5 (1 Votes)

By

Make sauce by combining all sauce ingredients

  • For anchovy sauce:
  • 3 olive oil-packed anchovy fillets
  • 1 clove garlic
  • 2 teaspoons sugar
  • 2 teaspoons Bragg’s liquid aminos (you can use soy, I would suggest temari for this)
  • 1/4 cup fresh mint
  • 1/4 cup fresh parsley
  • Juice of one lemon
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons hot water
  • 2 teaspoons capers
  • 2 tablespoons oil-packed sundried tomatoes, chopped
  • Lamb biftekia:
  • 3/4 pound ground lamb
  • 1/4 cup minced onion
  • 1 clove garlic minced
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 3/4 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • Pinch red pepper flakes
  • 1 tablespoon fresh, chopped parsley
  • 6 bamboo skewers
5/5 (1 Votes)

By

From Laura Zapalowski - COOKING LIGHT - March 2012 My Picture

  • Cooking spray
  • 1 (1-pound) boneless sirloin steak
  • 1/2 teaspoon kosher salt, divided
  • 3/8 teaspoon ground black pepper
  • 2 tablespoons unsalted butter
  • 1 1/2 teaspoons grated lemon rind, divided
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon anchovy paste
  • 1 teaspoon extra-virgin olive oil
  • 1/4 cup presliced onion
  • 2 garlic cloves, sliced
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 8 ounces broccoli rabe (rapini), cut into 1-inch pieces
5/5 (1 Votes)

By

From Food and Wine August 2012 Outstanding

  • 1/4 cup olive oil
  • 4 anchovies, minced
  • 1 garlic clove, minced
  • 1 tsp finely grated lemon zest
  • 1 medium shallot, thinly sliced
  • 2 tbls red wine vinegar
  • 2 large eggs
  • 1 1/2 poiund Heirloom tomatoes-variety
  • Fleur de sel and pepper
5/5 (1 Votes)

By

Directions Heat olive oil in small saucepan

  • 1/3 C. olive oil
  • 1 clove crushed garlic (or more to your own taste)
  • 1 2-oz. can fillet of anchovy in olive oil
  • dash of pepper (or more to your own taste)
  • 1 lb. angel hair pasta (cooked as directed on box)
5/5 (1 Votes)

By

Anchovy Dressing: In a medium bowl, mash the anchovy, salt, pepper, and garlic into a paste with the back of a f...

  • see directions
5/5 (1 Votes)

By

In a blender or food processor work together the egg, garlic, vinegar, salt and pepper

  • 1 egg
  • 5 cloves garlic crushed
  • 1/4 cup red wine vinegar
  • salt, to taste
  • pepper, to taste
  • 3/4 cup olive oil
  • 1 tomato, peeled seeded and coarsely shopped
  • 1/2 red pepper cored, seeded and very finely chopped
  • 1/2 green pepper cored, seeded and very finely chopped
  • 1/2 cup black olives pitted and chopped
  • 2 ounce flat anchovy fillets drained and finely chopped
  • 8 slices bread crusty, and lightly toasted
5/5 (1 Votes)

By

Preheat the oven to 400 degrees F

  • 1/4 cup olive oil
  • 2 1/2 pounds yellow onions, thinly sliced
  • 2 tablespoons minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly grated black pepper
  • 11/2 teaspoons minced fresh thyme
  • 1 sheet frozen puff pastry (half of one 17 1/4-ounce package), thawed
  • 10 anchovy fillets packed in oil
  • 1/4 cup pitted and halved Nicoise olives
  • Extra-virgin olive oil
  • 1 cup shredded gruyere cheese (optional)
5/5 (1 Votes)

By

Fold the anchovy strips in half lengthwise and carefully stuff into the pitted olives

  • 1 1/2 cups pitted large green olives (rinse and drain well if olives are from a can or jar)
  • 1 can oil-packed anchovies rinsed, drained, and cut into strips 1/2" by 1"
  • 2 tablespoons olive oil
  • 4 large garlic cloved thinly sliced
  • 1 teaspoon dried hot pepper flakes
5/5 (1 Votes)

By

Combine butter, garlic, anchovy, and hot pepper sauce in bowl

  • 1/4 cup unsalted butter - (1/2 stick) room temperature
  • 1 large garlic clove minced
  • 1 anchovy fillet
  • 1/4 teaspoon hot pepper sauce
  • 1 tablespoon minced fresh Italian parsley
  • 1 focaccia - (10" by 8") cut 4 equal pieces, and each split horizontally
  • 4 medium tomatoes sliced thin rounds
  • 24 thin slices unpeeled English hothouse cucumber
  • 16 thin red onion slices
  • 4 heads baby lettuce - (like oakleaf) (or 4 curly lettuce leaves)
5/5 (1 Votes)

By

Rustic Italian Bread thanks to Emeril L

  • 1 package active dry yeast
  • 1 teaspoon sugar
  • 1 1/2 cups warm water
  • 1 teaspoon salt
  • 1 tablespoon finely chopped garlic
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon crushed red pepper
  • 4 to 4 1/2 cups all-purpose flour
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup grated Romano cheese
  • 5 tablespoons extra-virgin olive oil
  • 1 (2-ounce) tin anchovy fillets packed in olive oil
4.8/5 (8 Votes)

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