Anchovy And Olive Canape Tailgating Food

ANCHOVY AND OLIVE CANAPE (TAILGATING)

ANCHOVY AND OLIVE CANAPE (TAILGATING) image

Categories Olive

Number Of Ingredients 6

Ingredients

1/2 can Anchovies
1 Egg Yoke
24 Oil cured olives (pitted)
1/4 C. Unsalted butter
1/2 C. Parmigiano Reggiano cheese
Olive oil to taste

Steps:

In a blender puree the olives, anchovies, egg yoke butter and cheese. If you prefer the canape a little moister, drizzle in some olive oil.

ANCHOVY CANAPES

Anchovy Canapes image

American home cooking this may be the daddy of all canape's but it is practical and always well liked

Provided by ssej1078_1251510

Categories Very Low Carbs

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

hard-boiled egg, shelled
firm white bread
sweet butter, at room temp
mayonnaise
canned anchovy fillet, drained
parsley

Steps:

slice all the eggs with an egg slicer. or by hand making as uniform as possible, throw away the bits without the yolk in it.
select the largest of the egg slices.
cut the crusts off the bread , and cut the bread into rounds using a cookie cutter that is slightly larger than the egg round.
butter each round of bread and spread lightly with mayonnaise.
top each bread round with an egg and top the egg with an anchovy that has been rolled.
Place on a platter and decorate with parsley sprigs,
Refrigerate before using.

KALAMARI WITH ANCHOVY AND OLIVE SAUCE

Kalamari With Anchovy and Olive Sauce image

Make and share this Kalamari With Anchovy and Olive Sauce recipe from Food.com.

Provided by evelynathens

Categories European

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

12 tablespoons butter
2 garlic cloves, minced
2 tablespoons minced fresh cilantro
4 shallots, minced
2 teaspoons Dijon mustard
6 anchovy fillets, minced
1/2 cup kalamata olive, pitted and minced
2 tablespoons ouzo or 2 tablespoons Pernod
4 lbs whole small squid, cleaned (you can also purchase them pre-cleaned)
2 tablespoons flour
2 -3 tablespoons olive oil
lemon wedge (to garnish)

Steps:

For sauce: In a skillet, melt the butter over moderate heat, add garlic, cilantro, shallots, mustard, anchovies, olives and ouzo and season to taste.
Cook over low heat, stirring occasionally, for 10 minutes.
For squid: Cut squid into ¼ inch rings and toss with the flour.
In a large skillet, heat 2 tblsps of the oil over high heat until hot and cook squid, stirring, for 1-2 minutes, or until white.
Stir cooked squid into the prepared sauce and cook 2 minutes.
Transfer to a heated serving dish and garnish with lemon wedges.
Great served with a pilaf.

Nutrition Facts : Calories 565.1, Fat 33.4, SaturatedFat 16.6, Cholesterol 770.3, Sodium 586.1, Carbohydrate 14.7, Fiber 0.5, Sugar 0.1, Protein 49.4

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