Best 4 Balsamic Caper And Anchovy Marinade Recipes
Indulge in a symphony of flavors with our tantalizing Balsamic Caper and Anchovy Marinade, a culinary masterpiece that elevates any grilled or roasted dish to gastronomic heights. This marinade is a harmonious blend of tangy balsamic vinegar, briny capers, savory anchovies, aromatic herbs, and zesty lemon juice. Its versatility shines through as it enhances the natural flavors of chicken, fish, pork, or tofu, infusing them with a delightful depth of taste. Prepare to embark on a taste adventure with our expertly curated collection of recipes featuring this extraordinary marinade, each offering a unique culinary experience. Discover succulent grilled chicken breasts bursting with Mediterranean flavors, perfectly roasted pork tenderloin enveloped in a savory crust, and tender tofu transformed into a flavorful plant-based delight. The Balsamic Caper and Anchovy Marinade is your secret weapon to culinary success, whether you're hosting an intimate dinner party or whipping up a weeknight meal that's anything but ordinary.
Let's cook with our recipes!
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
BALSAMIC, CAPER, AND ANCHOVY MARINADE
Any white-flesh fish will readily take on bolder flavors, such as those in this rich balsamic mixture brightened by fresh red onion, salted capers, aromatic parsley, and pungent anchovies.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes enough for 24 ounces fish
Number Of Ingredients 10
Steps:
- Whisk together all of the ingredients in a medium nonreactive bowl. Use marinade immediately.
BALSAMIC, CAPER AND ANCHOVY MARINADE FOR FISH
Make and share this Balsamic, Caper and Anchovy Marinade for Fish recipe from Food.com.
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Whisk together all the ingredients in a medium, nonreactive bowl. Use the marinade immediately.
Nutrition Facts : Calories 233.1, Fat 24.3, SaturatedFat 3.4, Cholesterol 2.3, Sodium 877.1, Carbohydrate 4.2, Fiber 0.7, Sugar 1.4, Protein 1.2
ANCHOVY VINAIGRETTE
Provided by Mark Bittman
Categories quick, condiments, salads and dressings
Time 5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine all ingredients except shallot in a blender, and turn the machine on. A creamy emulsion will form within 30 seconds. Taste, and add more vinegar if necessary, about a teaspoon at a time, until the balance tastes right.
- Add shallot, and turn machine on and off a few times, until shallot is minced within the dressing. Taste, adjust seasoning and serve. (This vinaigrette is best made fresh but will keep refrigerated for a few days. Before using, bring it back to room temperature, and whisk briefly.)
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 23 grams, Carbohydrate 1 gram, Fat 27 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 112 milligrams, Sugar 0 grams
Tips:
- When choosing anchovies, look for those that are plump and have a silvery skin. Avoid anchovies that are brown or yellow, as these are likely to be old and rancid.
- To remove the saltiness from anchovies, soak them in milk for 30 minutes before using. This will help to mellow out the flavor and make them more palatable.
- If you don't have capers on hand, you can substitute chopped cornichons or olives.
- To make the marinade more flavorful, add a teaspoon of Dijon mustard or a squeeze of lemon juice.
- Use a good quality olive oil for the marinade. This will help to bring out the flavors of the other ingredients.
- Marinate the meat for at least 30 minutes, but no longer than 24 hours. This will give the marinade time to penetrate the meat and flavor it.
- When grilling the meat, cook it over medium-high heat until it is cooked to your desired doneness. Be sure to baste the meat with the marinade frequently to keep it moist and flavorful.
Conclusion:
Balsamic caper and anchovy marinade is a delicious and easy way to add flavor to your next grilled meat dish. The combination of tangy balsamic vinegar, salty anchovies, and briny capers creates a marinade that is both flavorful and complex. Whether you are grilling chicken, steak, or fish, this marinade is sure to please your taste buds. So next time you're looking for a quick and easy way to add flavor to your grilled meats, give balsamic caper and anchovy marinade a try. You won't be disappointed!
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