Best 3 Anchovy Sauce With Cream And Oil Recipes
Indulge in a symphony of flavors with our delectable Anchovy Sauce with Cream and Oil. This versatile sauce, hailing from the culinary treasure trove of Italy, is a harmonious blend of briny anchovies, rich cream, and aromatic oil that elevates any dish to new heights. Whether you're a seasoned chef or a home cook seeking culinary adventures, our collection of Anchovy Sauce recipes will guide you through a delightful journey of taste and texture. Discover the classic Anchovy Sauce with Cream and Oil, a staple in many Italian kitchens, or explore variations like the Anchovy Sauce with Butter and Lemon, adding a zesty twist to your meals. We also introduce the Anchovy Sauce with Capers and Herbs, where briny capers and aromatic herbs dance together in a flavorful ensemble. Each recipe is carefully crafted with step-by-step instructions, ensuring a seamless cooking experience and mouthwatering results. Prepare to tantalize your taste buds as you embark on a culinary adventure with our Anchovy Sauce recipes.
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PASTA WITH 15-MINUTE GARLIC, OIL, AND ANCHOVY SAUCE
This version of aglio e olio (garlic and oil) sauce includes anchovies, red pepper flakes, and freshly toasted breadcrumbs, which add great flavor and a little crunch.
Provided by Mindy Fox
Categories Pasta Kid-Friendly Quick & Easy Parmesan Anchovy Small Plates
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Cook spaghettini in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 3 Tbsp. pasta cooking liquid.
- Meanwhile, cook anchovies, garlic, red pepper flakes, 1 cup oil, and a pinch of salt in a large skillet over medium-low heat, stirring occasionally, until anchovies dissolve and garlic is tender, 6-7 minutes (do not brown). Stir in parsley, then remove from heat.
- While anchovy sauce is cooking, heat remaining 3 Tbsp. oil in a small skillet over medium. Add panko and cook, stirring often, until golden, about 5 minutes. Season with salt and pepper, then transfer to paper towels to cool.
- Return pasta to pot. Stir in reserved pasta cooking liquid, then anchovy sauce and half of the panko mixture. Cook over medium, stirring constantly, until heated through, 1-2 minutes; season with salt and pepper. Serve topped with Parmesan and remaining panko mixture.
ANCHOVY SAUCE
Obviously not a sauce for everyone. But in Liguria, where it seems people eat anchovies daily, it's popular. An incredibly easy sauce to spice up grilled chicken or fish-swordfish, for example-whether hot or cold.
Yield makes about 1/2 cup
Number Of Ingredients 6
Steps:
- Put the garlic in a small saucepan with the oil and/or anchovy oil; turn the heat to medium-low and cook just until the garlic begins to color. Add the anchovies and stir; cook for a minute over low heat.
- Add the vinegar, raise the heat to medium, and cook until the liquid is reduced by half. Add the tomato and cook until the sauce separates, about 10 minutes. Season, place in a bowl, and whisk with a fork for a minute or so. Serve hot or at room temperature or cover and refrigerate for up to a couple of days; rewarm before serving.
FAST TOMATO SAUCE WITH ANCHOVIES
Despite their reputation, anchovies are not overpowering, at least once cooked. Used with garlic as the start of a fast pasta sauce, they dissolve almost instantly and add a mysteriously meaty complexity that makes the sauce seem as if it had simmered for hours. Tossed with linguine and arugula, they make a simple dish sophisticated. If you're feeding a crowd, it doubles or triples beautifully.
Provided by Mark Bittman
Categories dinner, main course
Time 30m
Yield enough for 1 pound of pasta, about 4 servings
Number Of Ingredients 5
Steps:
- Put the olive oil in a deep skillet, and turn the heat to medium. A minute later, add the garlic and the anchovies, and stir. When the garlic sizzles and the anchovies break up, add the tomatoes.
- Turn heat to medium-high, and bring to a boil. Cook, stirring occasionally, until mixture becomes saucy, about 15 minutes. Season to taste, and serve with spaghetti or other long pasta. Grated pecorino Romano cheese goes well with this sauce.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 490 milligrams, Sugar 5 grams
Tips:
- Use anchovies packed in oil for a richer flavor. If using salted anchovies, rinse them well and soak them in milk for 30 minutes before using.
- Chop the anchovies finely so that they dissolve easily in the sauce.
- Use a heavy-bottomed saucepan to prevent the sauce from burning.
- Cook the sauce over low heat, stirring constantly, until it is smooth and creamy. Do not boil the sauce, or it will curdle.
- Season the sauce to taste with salt, pepper, and lemon juice.
- Serve the sauce immediately over pasta, chicken, or fish.
Conclusion:
Anchovy sauce with cream and oil is a delicious and versatile sauce that can be used in a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, anchovy sauce with cream and oil is sure to please.
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