Best 5 Anchovy Breadcrumb Topping Recipes

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Indulge in a symphony of flavors with our irresistible anchovy breadcrumb topping recipes. These culinary creations transform ordinary dishes into gourmet masterpieces. Elevate your favorite pasta dishes, such as spaghetti and linguine, with a burst of umami and texture. Sprinkle the savory topping over roasted vegetables, grilled fish, or succulent chicken breasts for an unforgettable taste experience. Even the simplest dishes, like a classic tomato salad or a hearty bowl of soup, are elevated to new heights with the addition of this aromatic breadcrumb mixture. Get ready to tantalize your taste buds and impress your dinner guests with these versatile and delectable recipes.

Let's cook with our recipes!

CAULIFLOWER SOUP WITH ANCHOVY BREADCRUMB TOPPING



Cauliflower Soup with Anchovy Breadcrumb Topping image

Provided by Rachael Ray : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 20

2 tablespoons EVOO
2 tablespoons butter
4 cloves garlic, finely chopped or grated
2 sprigs fresh rosemary, finely chopped
1 onion, chopped
Salt and freshly ground black pepper
1/2 cup dry white wine
3 cups chicken stock
1 large head cauliflower, core removed with sharp utility or paring knife
2 cups whole milk
1 pound (1 large) starchy potato, peeled and chopped
Freshly grated nutmeg
A couple pinches cayenne pepper or ground red pepper
1/4 to 1/3 cup EVOO
6 to 8 anchovy fillets
4 cloves garlic, finely chopped
Coarse black pepper
1 cup homemade breadcrumbs or panko
1/2 cup fresh flat-leaf parsley leaves, finely chopped
1/3 cup grated Parmigiano-Reggiano

Steps:

  • For the soup:
  • Heat the EVOO in a soup pot over medium to medium-high heat. Melt the butter into the oil, then add the garlic, rosemary and onions. Season with salt and pepper. Cook, partially covered, to soften, about 10 minutes. Add the wine and deglaze, then add about 1/2 cup stock and the whole head of cauliflower. Cover the pot and steam the cauliflower until very tender, about 15 minutes. Uncover and break up with a potato masher, then add the remaining stock, milk and potatoes. Season with a little nutmeg and cayenne, to taste. Bring to a boil and cook until the potatoes are tender, 10 minutes or so. Puree with an immersion blender, then simmer over low heat to thicken to desired consistency, and adjust seasonings. Cool and store for a make-ahead meal.
  • For the breadcrumb topping:
  • Heat the EVOO, 1/4 to 1/3 cup, in a skillet over medium heat. Add the anchovies and stir until they melt away into the oil. Lower the heat, and add the garlic and some black pepper and stir a minute or 2. Add the breadcrumbs and cook until deeply fragrant and well toasted. Remove from the heat. Cool and combine with the parsley and cheese. Store in an airtight container.
  • Serve the soup in shallow bowls topped with the breadcrumbs.

PASTA WITH BREAD CRUMBS AND ANCHOVIES, SICILIAN STYLE



Pasta With Bread Crumbs and Anchovies, Sicilian Style image

Here's a delightfully simple yet deeply flavorful Sicilian-style pasta sauce from Paula Wolfert, the prolific Mediterranean cookbook author. As you wait for your pasta to cook, sauté a garlic clove in a good bit of olive oil, then discard the clove. Toss in two cans of anchovy fillets and mash them with the back of your spoon until they dissolve into a fragrant sauce. Drain the pasta, then combine it with the anchovy sauce and serve. Sprinkle with chopped fresh parsley for color and toasted bread crumbs for crunch. If you're serving this as a main course, double the recipe, for four generous servings.

Provided by Paula Wolfert

Categories     dinner, easy, quick, pastas, main course

Time 15m

Yield 4 appetizer servings

Number Of Ingredients 7

1/3 cup Sicilian olive oil or substitute a good fruity, green olive oil
1 garlic clove, peeled and halved
2 pinches of red-pepper flakes
2 2-ounce cans flat fillets of anchovy, drained, rinsed, dried and cut small
1/2 pound spaghettini, preferably imported, made of 100 percent durum wheat
2 tablespoons roughly chopped fresh Italian parsley
1 1/4 cups coarse fresh bread crumbs, toasted (see notes)

Steps:

  • Place olive oil and garlic in a heavy skillet and gently cook the garlic over medium heat until golden. Discard garlic. Add the red-pepper flakes and anchovies and mash to a puree with the back of a wooden spoon over very low heat, about one minute. Remove from heat. Do not allow oil to get very hot. Can be prepared in advance to this point.
  • Cook the spaghettini in boiling, salted water until cooked al dente. While the pasta is cooking, transfer three tablespoons of the pasta cooking water to the anchovy-oil mixture in order to stretch the sauce; reheat carefully. Drain pasta, then transfer it to the skillet and toss with the hot sauce. Divide evenly on four heated dishes, sprinkle with parsley and serve at once. Pass the bread crumbs.

Nutrition Facts : @context http, Calories 542, UnsaturatedFat 18 grams, Carbohydrate 67 grams, Fat 23 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 1290 milligrams, Sugar 2 grams

SPAGHETTI WITH GARLICKY BREAD CRUMBS AND ANCHOVIES



Spaghetti With Garlicky Bread Crumbs and Anchovies image

This is a take on a classic dish from Southern Italy that tosses pasta with toasted, seasoned bread crumbs called pangrattatto. In this version, the bread crumbs are sautéed in olive oil with garlic and anchovies until golden and crisp, and the pasta is coated with egg yolks, hot sauce and Asian fish sauce for creaminess and depth. You can make the bread crumbs up to 3 hours ahead; longer than that and you risk letting them go soggy. Use good-quality bread crumbs here, either homemade or purchased from a bakery. The next best choice is panko, Japanese bread crumbs that you can find in large supermarkets. If you have any of the pangrattatto mixture left over, store it in the refrigerator and give it a brief sauté to revive it before using.

Provided by Melissa Clark

Categories     dinner, easy, lunch, quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

1/3 cup extra-virgin olive oil, more as needed
12 anchovies, chopped
6 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 cup good dried bread crumbs
Black pepper and kosher salt, as needed
1 pound spaghetti
2 egg yolks
1 tablespoon Asian fish sauce (optional)
1 teaspoon hot sauce, such as Tabasco, or to taste
1/2 cup roughly chopped parsley
Lemon wedges, for serving

Steps:

  • In a medium skillet over medium-high heat, warm oil. Add anchovies, garlic and red pepper flakes; cook until fragrant, 1 minute. Stir in bread crumbs and cook until golden, 2 to 3 minutes. Season liberally with black pepper, and a little salt if needed.
  • Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions; drain well, reserving some of the pasta water (about 1/2 cup is plenty).
  • In a large, preferably warmed bowl, stir together egg yolks, fish sauce, hot sauce and 2 tablespoons pasta water. Add hot pasta and toss well, adding more pasta water if the mixture looks dry or unevenly yellow. You want the yolk to evenly coat the pasta but you don't want it to be soupy. Add bread crumb mixture and parsley and toss well. Season with plenty of black pepper, and salt to taste. Drizzle pasta with more oil just before serving and serve with lemon wedges.

Nutrition Facts : @context http, Calories 744, UnsaturatedFat 19 grams, Carbohydrate 107 grams, Fat 24 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 4 grams, Sodium 661 milligrams, Sugar 5 grams

ANCHOVY PASTA WITH GARLIC BREADCRUMBS



Anchovy Pasta With Garlic Breadcrumbs image

Memorize how to make the addictively crunchy breadcrumbs in this dish; use them to top all your pasta recipes forevermore.

Provided by Claire Saffitz

Categories     Bon Appétit     Pasta     Dinner     Anchovy     Breadcrumbs     Garlic     Lemon     Chile Pepper     Cheese

Yield Serves 4

Number Of Ingredients 12

8 garlic cloves, divided
5 ounces sourdough or other crusty bread, crust removed, cut into 1-inch pieces (about 2 cups)
1 teaspoon finely grated lemon zest
Kosher salt, freshly ground pepper
1/4 cup plus 3 tablespoons (or more) olive oil
4 oil-packed anchovy fillets
4 oil-packed Calabrian chiles, very finely chopped, or 1/2 teaspoon crushed red pepper flakes
1 tablespoon (or more) fresh lemon juice
12 ounces bucatini, spaghetti, or linguine
2 ounces finely grated Pecorino
1/2 cup finely chopped parsley
2 tablespoons unsalted butter

Steps:

  • Very thinly slice 4 garlic cloves (a mandoline works great) and set aside. Pulse remaining 4 garlic cloves in a food processor until finely chopped. Add bread and lemon zest and pulse until coarse crumbs form; season with salt and pepper.
  • Heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Cook breadcrumb mixture, stirring often, until golden brown and crisp, about 5 minutes. Transfer breadcrumb mixture with a slotted spoon to a small bowl.
  • Heat remaining 3 Tbsp. oil in same pot over medium-low. Cook reserved sliced garlic, stirring occasionally, until golden at edges, about 1 minute. Add anchovies and chiles and cook, stirring, until anchovies are dissolved, about 1 minute. Stir in lemon juice.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
  • Using tongs, transfer pasta to pot with sauce along with 1 cup pasta cooking liquid. Cook, tossing often, until pasta is al dente. Add 3 Tbsp. pasta cooking liquid, then gradually add cheese, tossing until melted and emulsified. Remove from heat, add parsley, butter, and half of breadcrumb mixture and toss until combined and butter is melted. If pasta seems dry, add more pasta cooking liquid and oil and toss again. Season with salt and pepper, and more lemon juice if desired.
  • Divide pasta among bowls. Top with remaining breadcrumb mixture.

ANCHOVY BREADCRUMB TOPPING



Anchovy Breadcrumb Topping image

Recipe from Rachel Ray. She served this over Cauliflower Soup. Sounded so good I had to post it.

Provided by TerriD.

Categories     European

Time 20m

Yield 1 Cups, 4 serving(s)

Number Of Ingredients 7

1/4-1/3 cup extra virgin olive oil
6 -8 anchovy fillets
4 garlic cloves, finely chopped
coarse black pepper
1 cup homemade breadcrumbs or 1 cup panko breadcrumbs
1/2 cup fresh flat leaf parsley, finely chopped
1/3 cup grated parmigiano-reggiano cheese

Steps:

  • Heat the olive oil, 1/4 to 1/3 cup, in a skillet over medium heat. Add the anchovies and stir until they melt away into the oil. Lower the heat, and add the garlic and some black pepper and stir a minute or 2. Add the breadcrumbs and cook until deeply fragrant and well toasted. Remove from the heat. Cool and combine with the parsley and cheese. Store in an airtight container.
  • Serve over soups or casseroles.

Nutrition Facts : Calories 273.4, Fat 17.4, SaturatedFat 3.5, Cholesterol 9.9, Sodium 535.6, Carbohydrate 21.1, Fiber 1.5, Sugar 1.8, Protein 8.3

Tips:

  • Use fresh, high-quality anchovies for the best flavor.
  • If you don't have anchovy paste, you can make your own by blending anchovies with a little olive oil and lemon juice.
  • If you don't have bread crumbs, you can make your own by toasting bread and then grinding it in a food processor.
  • Add some grated Parmesan cheese to the bread crumb mixture for extra flavor.
  • You can use this topping on chicken, fish, vegetables, or pasta.
  • To make a quick and easy meal, simply top some grilled chicken or fish with the anchovy bread crumb topping and bake until golden brown.

Conclusion:

Anchovy bread crumb topping is a delicious and versatile way to add flavor to your favorite dishes. It's easy to make and can be used on a variety of foods. So next time you're looking for a new way to spice up your meals, give anchovy bread crumb topping a try!

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