Best 4 Anchovy Spread Jacques Pepin Recipes

ANCHOVY, TUNA AND MASCARPONE DIP

Steps:

• In a large bowl thoroughly mix the tuna, mascarpone, and anchovies.
• Serve the tuna-mascarpone mixture with celery or any vegetable of your choice.

JACQUES PEPIN'S SPAGHETTI WITH FRESH TOMATO AND ANCHOVY SA

Steps:

• 1. Bring 3 quarts of salted water to a boil. Meanwhile, cut the mushrooms into thin slices. Pile the slices together and cut them into thin strips (julienne). You should have 1½ cups. Combine them in a large glass bowl with the peas.
• 2. Add the diced tomatoes, garlic and anchovies with their oil to the bowl. Sprinkle some red pepper flakes, salt, olive oil and grated Parmesan cheese. Mix well.
• 3. Add the pasta to the boiling water and cook for 7 to 8 minutes, or until done to your liking. Meanwhile, heat the tomato mixture in a microwave oven for about 2 minutes. When the pasta is cooked, ladle out about ¾ cup of the hot pasta water before draining the pasta, and mix it into the sauce in the bowl to help warm it up.
• 4. Drain the pasta, and add it to the sauce along with the cilantro. Toss well for 15 or 20 seconds, and divide among the four hot plates. Serve immediately with extra grated Parmesan cheese.

MIDNIGHT PASTA WITH GARLIC, ANCHOVY, CAPERS AND RED PEPPER

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.

MOCK CAESAR SALAD

Steps:

• Discard wilted leaves from the salad greens, and cut the trimmed greens into 2-inch pieces. Wash and dry the greens thoroughly. You should have 9 to 10 cups.
• Heat the canola oil in a skillet. When it is hot, add the bread cubes, and saute them until the cubes are nicely browned on all sides. Remove them from the skillet and set them aside in a small bowl.
• Mix the anchovies, garlic, lemon juice, olive oil, salt, pepper and cheese together in the bowl to be used to serve the salad. At serving time, add the salad greens to the dressing in the bowl, toss well, and divide the salad among six plates. Sprinkle with the croutons, and serve.