Best 4 Anchovy Pâté Recipes
**Anchovies: A Journey Through Flavor and Versatility**
Anchovies, the tiny fish packed with an umami punch, have been a culinary staple for centuries, gracing cuisines worldwide with their distinct flavor. This versatile ingredient finds its way into countless dishes, from classic Caesar salad to savory pasta sauces and piquant pizzas. Whether you prefer them whole, filleted, or as a briny paste, anchovies add a depth of flavor that elevates any dish.
**Explore a Culinary Expedition with Our Anchovy Recipe Collection:**
1. **Anchovy Butter: A Spreadable Symphony of Savory Goodness:**
- Garlic and herbs dance harmoniously in this compound butter, infused with the essence of anchovies, creating a delectable spread for bread, vegetables, or grilled meats.
2. **Anchovy-Stuffed Olives: A Mediterranean Delight:**
- Plump olives are transformed into tantalizing treats when stuffed with a flavorful anchovy filling, creating a perfect balance of briny and savory notes.
3. **Anchovy Dressing: A Zesty Twist for Salads and Beyond:**
- Brighten up your salads with this tangy and piquant dressing, where anchovies mingle with lemon juice, olive oil, and Dijon mustard, adding a burst of flavor to every bite.
4. **Anchovy Pizza: A Classic Italian Masterpiece:**
- Experience the harmony of anchovies, mozzarella, and salty capers atop a crispy pizza crust, creating a symphony of flavors that will transport you to the streets of Naples.
5. **Pasta with Anchovies and Breadcrumbs:**
- This simple yet satisfying dish combines the richness of anchovies with toasted breadcrumbs, garlic, and red pepper flakes, resulting in a flavorful pasta that showcases the essence of Italian cuisine.
6. **Anchovy Paste: A Culinary Workhorse with Endless Possibilities:**
- Discover the culinary versatility of anchovy paste as you incorporate it into sauces, dips, spreads, and marinades, adding a subtle yet distinct umami flavor to your creations.
**Embark on a culinary adventure with our diverse selection of anchovy recipes, ranging from classic Italian fare to modern culinary creations. Let the unique flavor of anchovies inspire you to elevate your cooking and create memorable dishes that will delight your taste buds.**
MIDNIGHT PASTA WITH GARLIC, ANCHOVY, CAPERS AND RED PEPPER
There's something about pasta, cooked properly, that trumps all the other possibilities. And the smell of pasta boiling is a heady cheap thrill. With a few basic staple pantry items, a true feast can be ready in minutes. Good spaghetti, good olive oil, garlic and a little red pepper are all you need, plus some anchovy and capers if you have them.
Provided by David Tanis
Categories dinner, easy, quick, weeknight, pastas, appetizer, main course
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente. (Depending on the brand of pasta, this will be 8 to 10 minutes, but check frequently to see. )
- While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers and red pepper and cook for a half-minute more, then turn off the heat.
- Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.
Nutrition Facts : @context http, Calories 627, UnsaturatedFat 18 grams, Carbohydrate 87 grams, Fat 23 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 403 milligrams, Sugar 3 grams
ANCHOVY PASTE
This is a tasty take on the Classic British Gentleman's Relish as a perky canapé topping. Great for perking up sandwiches or scrambled eggs on toast too!
Provided by English_Rose
Categories Spreads
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Using a mortar and pestle, pound the anchovies and butter until they resemble a smooth paste. You could also use a food processor.
- Stir in the breadcrumbs, spices and pepper and spoon the paste into a large ramekin. Cover and chill before serving.
Nutrition Facts : Calories 201.3, Fat 18.3, SaturatedFat 10.4, Cholesterol 66.2, Sodium 1215.8, Carbohydrate 0.5, Sugar 0.1, Protein 8.9
ANCHOVY PâTé
Greek chef and restaurateur Theodore Kyriakou (widely considered to be the finest Greek chef in Britain) says of this recipe: "This dish is best made with the strongly flavoured salted anchovy fillets (be sure to rinse them well), but the anchovies from tins or jars will do as well. You can either use a food processor or pound everything with a pestle and mortar. This paste will keep for several weeks in the fridge and is served on biscuits or bread." This recipe is from his book 'real greek food', which he co-authored with food writer Charles Campion. It's obviously a recipe for those who love anchovies! I'm posting it here for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Spreads
Time 5m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Making the pâté with a pestle and mortar: Work the anchovies, capers, vegetables and herbs together in a paste; add the oil and, finally, the vinegar. You should end up with a thick paste.
- Making the pâté in a food processor: Start by adding the anchovies to the bowl, process; them stream in the oil; add the other ingredients and process to finish up with a thick paste.
Nutrition Facts : Calories 1065, Fat 96.8, SaturatedFat 14.2, Cholesterol 85, Sodium 4065.7, Carbohydrate 20.1, Fiber 1.2, Sugar 9.8, Protein 30.1
TO DIE FOR GARLIC FETA PATE
Friends beg me to make this when they come over. Cream cheese, garlic, anchovies, feta cheese and fresh chives are quickly blended and ready to serve in this easy gourmet snack. Even serious dieters can't resist this heavenly spread! Serve with crackers, toasted pita wedges, or sliced baguette.
Provided by DARLENE HINTON
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 10m
Yield 16
Number Of Ingredients 9
Steps:
- Combine the garlic, anchovies, butter, cream cheese, feta cheese, sour cream, chives, hot pepper sauce and pepper in the container of a food processor. Process until smooth. Transfer to a serving bowl, and serve with crackers, bread slices, or pita chips.
Nutrition Facts : Calories 128.8 calories, Carbohydrate 1.2 g, Cholesterol 39.8 mg, Fat 12.6 g, Protein 3.2 g, SaturatedFat 8.1 g, Sodium 243 mg, Sugar 0.5 g
Tips:
- Choose the right anchovies: Look for anchovies that are firm, plump, and have a silvery-gray color. Avoid anchovies that are brown or have a slimy texture.
- Clean the anchovies properly: Rinse the anchovies under cold water and pat them dry with a paper towel. Then, use a sharp knife to remove the head, tail, and backbone. If the anchovies are large, you may also want to remove the fins.
- Use fresh ingredients: The fresher the ingredients, the better the dish will taste. Use ripe tomatoes, fresh herbs, and good quality olive oil.
- Don't overcook the anchovies: Anchovies are delicate fish and can easily be overcooked. Cook them just until they are opaque and flaky.
- Serve anchovies immediately: Anchovies are best served immediately after they are cooked. They can be served as an appetizer, main course, or side dish.
Conclusion:
Anchovies are a versatile and delicious fish that can be used in a variety of dishes. Whether you're looking for a simple appetizer or a hearty main course, there's an anchovy recipe out there for you. With their salty, briny flavor, anchovies can add a unique and flavorful touch to any dish.
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