Anchovy recipes

Not-quite-a-Caesar salad with charred gem lettuce and anchovy toast

20 minutes

Anchovy recipes

Bianco cucina (anchovy-and-cauliflower pasta)

15 minutes

Anchovy recipes

Samp-and-bean risotto with anchovies and asparagus

10–15 minutes

Anchovy recipes

Grilled steaks with tomato-and-anchovy sauce

30 minutes

Anchovy recipes

Butternut and baby marrow chips with anchovy aioli

10 minutes

Anchovy recipes

Braised broccoli on gnocchi with anchovy-garlic oil

40 minutes

Aliums

Sweet Onion Jam-and-Anchovy Pizza

20 minutes

Anchovy recipes

Mozzarella and anchovy toasties with black olives

5 minutes

Anchovy recipes

White anchovy, broccoli and pine nut pasta

10 minutes

Anchovy recipes

Karoo lamb with shallot, anchovy and pomegranate dressing

As per package instructions

Anchovy recipes

Chargrilled prime rib with anchovy butter

10 -15 minutes

Anchovy recipes

Ricotta, anchovy and baby marrow tart

25 minutes

Ricotta, anchovy and baby marrow tart

Name: Not-quite-a-Caesar salad with charred gem lettuce and anchovy toast
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Side Servings
Ingredients: baby gem lettuces, halved lengthways 4–6,Olive oil ,baguette 8slices,Parmesan, shaved 75 g,For the dressing, blend: ,free-range egg, soft-boiled 1,lemon juice 2T,red wine vinegar 1T,Worcestershire sauce 1t,Dijon mustard 2t,olive oil 1⁄3cup,Sea salt and freshly ground black pepper, to taste ,finely chopped parsley, for sprinkling ,For the anchovy paste, pound or blend: ,anchovy fillets 6–8,garlic , crushed 1clove,olive oil 2T,soft butter 2 T,Freshly ground black pepper, to taste

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

500 g frozen butter puff pastry
12 baby marrows
1 T olive oil
150 g fresh ricotta
2 cloves crushed garlic
6 anchovy fillets

Method

Preheat the oven to 180°C.

Defrost the frozen butter puff pastry.

Thinly slice the baby marrows, toss in the olive oil and grill in a hot pan for 30 seconds a side.

Cut out a large rectangle from the pastry and spread with fresh ricotta and top with the sliced baby marrow, crushed garlic and anchovy fillets.

Bake for 20 to 25 minutes, or until puffy and golden.

Serve hot with a green salad.

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Not-quite-a-Caesar salad with charred gem lettuce and anchovy toast

Bianco cucina (anchovy-and-cauliflower pasta)

Samp-and-bean risotto with anchovies and asparagus

Grilled steaks with tomato-and-anchovy sauce

Butternut and baby marrow chips with anchovy aioli

Braised broccoli on gnocchi with anchovy-garlic oil

Sweet Onion Jam-and-Anchovy Pizza

Mozzarella and anchovy toasties with black olives

White anchovy, broccoli and pine nut pasta

Karoo lamb with shallot, anchovy and pomegranate dressing

Chargrilled prime rib with anchovy butter

Ricotta, anchovy and baby marrow tart

Ricotta, anchovy and baby marrow tart

Ingredients

Method