Divide the fennel and tomato mix among the flatbreads, spreading it over the top, followed by the
anchovies and then the cheese.
Each decade brings a different use for all those
anchovies.
Whisk the butter gently as it cooks until it darkens to a nut-brown, about 4-5 mins, then add the lemon juice,
anchovies and lemon thyme.
Ingredients 1 tbsp capers 4
anchovies (optional) 1 garlic clove 1 lemon, juiced and zested 50g herbs (we used parsley, chives and basil) 4 tbsp olive oil 500g gnocchi Method 1 Blitz the capers,
anchovies, garlic, lemon juice and herbs with 3 tbsp of the olive oil to make a sauce.
INGREDIENTS: (Serves two as a side dish) 30g flat-leaf parsley, finely chopped 15g mint, finely chopped 50g freshly grated coconut Juice of 1 lime Sea salt and freshly ground black pepper 1/2 small red onion, thinly sliced A handful of cherry tomatoes, chopped 2
anchovies, finely chopped Optional: 1 green chilli, deseeded and thinly sliced 1 spring onion, finely chopped 1 celery stick, thinly sliced Handful of pomegranate seeds METHOD: 1.
Top the passata with the onions, peppers, sweetcorn, baby spinach, king prawns and
anchovies. Add the slices of mozzarella and season with black pepper.
TUNA, squid and
anchovies are arriving in UK waters due to warming seas, say experts.
From there, it was a short mental jump to all things Mediterranean that go so well together - grilled summery vegetables,
anchovies, good ripe tomato, aromatic basil, musky olives and crunchy cool salad leaves.
INGREDIENTS For the pasta: 300g plain wholemeal flour, plus extra for dusting 3 eggs 1tbsp olive oil 1/2tsp sea salt For the sauce: 180g broccoli, cut into florets and the stem into thick slices 4 tinned
anchovies, drained and roughly chopped 3tbsp extra-virgin olive oil 20g Parmesan cheese, finely grated Sea salt and freshly ground black pepper, to taste METHOD 1.
1 To make the green salsa, mix the parsley, mint, tarragon, capers and
anchovies and combine with the and oil.
Orecchiette with cavolo nero,
anchovies & pangrattato
There was almeja or white clam in olive oil and garlic, pescaito frito or fried
anchovies, steamed shrimps and scallops.
But here's the problem: Classic tapenade is made with
anchovies, and I think I could really dive into tapenade if it weren't for the little
anchovies hiding behind all those other wonderful ingredients.
