Anchovy Bread Recipe 395 Food

ANCHOVY, BREADCRUMB, PASTA

Steps:

• Heat olive oil in skillet add liquid from anchovies.
• Chop up anchovies and put in skillet on medium heat, for just a couple minutes (they cook up really fast so watch carefully).
• Turn skillet off, add bread crumbs and stir thoroughly.
• Pour over pasta.

ANCHOVY BREADCRUMB TOPPING

Steps:

• Heat the olive oil, 1/4 to 1/3 cup, in a skillet over medium heat. Add the anchovies and stir until they melt away into the oil. Lower the heat, and add the garlic and some black pepper and stir a minute or 2. Add the breadcrumbs and cook until deeply fragrant and well toasted. Remove from the heat. Cool and combine with the parsley and cheese. Store in an airtight container.
• Serve over soups or casseroles.

ANCHOVY PASTA WITH GARLIC BREADCRUMBS

Steps:

• Very thinly slice 4 garlic cloves (a mandoline works great) and set aside. Pulse remaining 4 garlic cloves in a food processor until finely chopped. Add bread and lemon zest and pulse until coarse crumbs form; season with salt and pepper.
• Heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Cook breadcrumb mixture, stirring often, until golden brown and crisp, about 5 minutes. Transfer breadcrumb mixture with a slotted spoon to a small bowl.
• Heat remaining 3 Tbsp. oil in same pot over medium-low. Cook reserved sliced garlic, stirring occasionally, until golden at edges, about 1 minute. Add anchovies and chiles and cook, stirring, until anchovies are dissolved, about 1 minute. Stir in lemon juice.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
• Using tongs, transfer pasta to pot with sauce along with 1 cup pasta cooking liquid. Cook, tossing often, until pasta is al dente. Add 3 Tbsp. pasta cooking liquid, then gradually add cheese, tossing until melted and emulsified. Remove from heat, add parsley, butter, and half of breadcrumb mixture and toss until combined and butter is melted. If pasta seems dry, add more pasta cooking liquid and oil and toss again. Season with salt and pepper, and more lemon juice if desired.
• Divide pasta among bowls. Top with remaining breadcrumb mixture.

ANCHOVY BREAD RECIPE - (3.9/5)

Steps:

• In a small bowl, combine the yeast and sugar with the warm water and let stand until foamy, 5 to 10 minutes. In a large bowl, combine the salt, garlic, oregano, crushed red pepper, and 2 cups of the flour. Add the yeast mixture and stir to combine well. Add 1 cup of the remaining flour and work the dough with your hands to form a smooth, wet dough. Add the cheeses and work into the dough. Add the remaining flour in 1/2 cup increments, working with your hands to form a manageable dough that is slightly wet but yet dry enough that it does not stick to your fingers. You may not need all of the flour. Knead the dough until smooth, about 3 minutes. Lightly oil a large, clean bowl with 1 tablespoon of the olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp clean kitchen towel and set aside to rise in a warm, draft-free area until doubled in size, about 1 hour. Punch the dough down and divide into 2 equal portions. Shape each portion into a round loaf. Place on a greased baking sheet. Coarsely chop half of the anchovies and, with your finger, poke an equal number of 1-inch deep holes into each loaf and place some of the chopped anchovies inside each hole. Drizzle each loaf with 1 tablespoon of the olive oil. Cover the loaves loosely with plastic wrap and set aside in a warm, draft-free area to rise until doubled in size again, about 1 hour. Preheat the oven to 350 degrees F. Divide the remaining whole anchovy fillets between the tops of the 2 loaves in a decorative manner and drizzle each loaf with half of the remaining olive oil. Bake for 30 to 40 minutes, or until the loaves are golden brown and sound hollow when tapped.