6 pieces.
Place an anchovy or alternate filling in your
Mix flour, yeast, salt, and water. Let rest in refrigerator. After dough rests for about 2 hours, divide dough into 16 pieces. Place an anchovy in your palm. Fold dough over and make a ball. In heavy pot, heat oil. Add to hot oil and cook until golden brown.
Yield: 16 zeppole.
Prep Time: 2 hours 30 minutes.
Cooking Time: 20 minutes.
Cut out root ends and chop finely, tops and all, to make scallions.
Combine mayonnaise, garlic and chopped parsley.
Add to mixture the anchovy paste.
Combine and add sour cream and vinegar. Add lemon juice to thin mixture.
Add Roquefort or Blue cheese, crumbled.
Season with pepper (no salt; anchovy paste is salty). Chill.
Will keep for 1 month.
Use as salad dressing or on crackers or tomato aspic.
Combine anchovy fillets with garlic in a food processor and pulse several times to form a paste. Process mayonnaise, Parmesan cheese, half-and-half, lemon juice, Dijon mustard, and Worcestershire sauce with anchovy mixture until dressing is creamy. Refrigerate for 1 hour or more before serving.
In a food processor or blender, put 2 whole eggs and the yolks from the remaining 2 eggs.
(Reserve the whites for another use.) Add Worcestershire sauce, Tabasco, dry mustard and the garlic cloves.
Blend and with the machine running, add the lemon juice, then slowly drizzle in the olive oil.
Next, with the machine running, add the anchovy fillets and Parmesan.
Put the lettuce and croutons in a salad bowl and toss with enough dressing to coat.
Makes 4 cups.
Saute garlic and onion in oil until onion is transparent and set aside. Cut tomatoes into chunks and combine with olives, parsley, basil, and peppercorn and set aside.
Top dough crust with onions, tomato mixture, and goat cheese. Drain anchovies (reserving oil) and add to pizza. Drizzle with anchovy oil. Bake in preheated 500\u00b0 F oven on pizza stone for 8-10 minutes or until crust is golden brown. Remove from oven and cool on a wire rack for 2-3 minutes before cutting into wedges and serving.
ours.
Prepare the garlic anchovy crumbs just before serving. Heat
rowned lightly.
For the anchovy butter, mash all ingredients in
he onion, garlic, and six anchovy fillets. Using a wooden spoon
Caper Anchovy Butter: Blend the first 7
br>Mix well.
Add anchovy paste and stir through. The
large bowl along with anchovy mixture and Parmesan. Let cool
old. Proceed.
Add the anchovy, some salt, a liberal use
Alternate slices of tomato with mozzarella on platter. Sprinkle with salt and pepper. Scatter with chopped anchovy. Drizzle entire platter with olive oil and garnish with chopped parsley. Serve with slices of a crusty, rustic baguette rubbed with fresh garlic.
Thread 1 olive onto a skewer. Thread the end of 1 anchovy fillet onto the skewer and add a piece of pepperoncini. Thread the other end of the anchovy fillet onto the skewer, wrapping around the pepper. Repeat with remaining olives, anchovies, and pepperoncini.
aucepan, whisk the garlic and anchovy paste into the remaining 1
Combine all ingredients until smooth except anchovies, folding in last.
If using anchovy paste mix in after creaming other ingredients into mixture.
Cover and refrigerate 2 hours.
I have made this with dried parsley and one stalk minced green onion when I was out of dill weed with great results, and I always use light mayo & sour cream myself.
Serve with raw vegetables, crackers or toasted baguette slices.
Try using some different fresh vegetables like snow peas, jicama or yellow squash, for example.
Boil, steam or microwave beans until just tender; drain. Rinse immediately under cold water to stop cooking process; drain. Peel away and discard outer grey shell.
For the anchovy dressing, blend or process anchovies, lemon juice, oil, garlic and capers until smooth.
Place beans in large bowl with chives, onion and dressing; toss gently to combine.
16 oregano leaves and the anchovy halves into cuts.
Heat
Preheat oven to 375\u00b0F. Heat 1 1/2 tbsp butter in a large frying pan and saute onion until softened. Meanwhile, place 1/2 the sliced potatoes in a buttered baking dish and top with 3/4 of the onions. Place anchovy fillets on top then cover with remaining potatoes and onions.
Bring milk and cream to a boil and season. Pour evenly over potatoes, top with crushed water crackers and dot with remaining butter. Bake for 45 mins until potatoes are tender and top is golden brown. Serve garnished with dill sprigs.