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Recipes with anchovy fillets

4 recipes that use anchovy fillets, with photos, step-by-step instructions and cook times. The quickest, Salade niçoise, takes 35 minutes. It is most often cooked with capers, garlic and egg.

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Cappon magroLayered fish and vegetable salad

Cappon magro is the grand Christmas Eve centrepiece of Genoa, once eaten by rich families on the night of "lean" eating before Christmas. On a base of gallette (ship's biscuits) rubbed with garlic and soaked with vinegar, cooks build a tall dome of boiled vegetables and white fish, held together by a rich green sauce of parsley, capers, pine nuts, anchovies and egg yolks, then decorated with prawns and mussels. It takes a whole afternoon and is served cold. Chef's tip: dress each layer of vegetables with oil and vinegar separately as you build; it seasons the whole dome evenly instead of only the outside.

150 minItalianFish
by KrazyBadal 0 views

SardenairaLigurian tomato and anchovy focaccia

Sardenaira is the Riviera's answer to the Neapolitan pizza: a thick, soft focaccia from Sanremo and the towns along the coast near the French border, covered with a thick tomato sauce, salted anchovies, tiny black Taggiasca olives, capers and whole garlic cloves. It was a fishermen's dish once made with sardines, which gave it its name. Bakeries sell it by the slice for a morning snack or an aperitivo with a glass of wine. Chef's tip: cook the tomato sauce until thick before spreading it on; a runny sauce soaks into the dough.

60 minItalianPizza
by KrazyBadal 0 views

Königsberger KlopseVeal meatballs in caper sauce

Königsberger Klopse come from old East Prussia, but today they are cooked all over Berlin and eastern Germany as a weekday family dinner and a school-canteen favourite. Soft meatballs of veal, or veal mixed with pork, are poached in broth, then served in a creamy, lemony white sauce dotted with capers, with boiled potatoes and beetroot salad. A little anchovy in the meat is traditional and gives a savoury depth without tasting of fish. Chef's tip: poach, never boil, the meatballs; a gentle simmer keeps them light and stops them breaking.

60 minGermanMeat
by KrazyBadal 0 views

Salade niçoise

In Nice the salad is a summer lunch eaten on shady terraces near the Cours Saleya market, and locals argue about what belongs in it. This is the generous everyday version found across the Riviera: ripe tomatoes, little potatoes, crisp green beans, soft-boiled eggs, good tuna and black olives, dressed with a sharp mustard vinaigrette. Use tuna in olive oil from a jar or tin, or a fresh tuna steak seared rare to medium. Chef's tip: dress the warm potatoes and beans first so they soak up the vinaigrette, then build the rest of the salad around them.

35 minFrenchSaladsGluten free
by KrazyBadal 0 views

Goes well with anchovy fillets