Best Anchovy Fennel Toasts With Roasted Red Peppers Recipes
ROASTED RED PEPPER, GARLIC AND ANCHOVY APPETIZER
Make and share this Roasted Red Pepper, Garlic and Anchovy Appetizer recipe from Food.com.
Provided by Crazy Chef Bob
Categories Peppers
Time 5m
Yield 3-4 , 3-4 serving(s)
Number Of Ingredients 4
Steps:
- place roasted red peppers on plate.
- place 2-3 anchovy fillets on peppers( more if desired).
- add desired amount of minced garlic( jarred is best).
- add extra virgin oil as desired.
- enjoy the great combination of flavors.
- guaranteed to come back for more!
Nutrition Facts : Calories 37.2, Fat 1.1, SaturatedFat 0.2, Cholesterol 6.8, Sodium 1846, Carbohydrate 4.4, Fiber 1.4, Protein 3.2
ROASTED FENNEL AND PEPPERS
Fennel makes for a tasty change of pace in this versatile side that goes great with grilled meats. Best of all, it's full of flavor, easy to do and doesn't seem light at all! -Healthy Cooking Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat., Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.
Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 240mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
BUCATINI WITH FENNEL AND ANCHOVIES
The essence of weeknight pantry cooking is in this tin of anchovies, handful of bread crumbs and pound of pasta. Pick up some fennel on the way home and you are set to ramp up cacio e pepe for bucatini.
Provided by Florence Fabricant
Categories dinner, lunch, quick, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place anchovies and their oil in a small bowl, add the lemon juice and mix together to break up anchovies. Set aside.
- Heat 2 tablespoons extra-virgin olive oil in a 12- to 14-inch skillet, add bread crumbs and cook on medium, stirring, until they are toasted. Fold in parsley and tarragon, remove from skillet and set aside. Wipe out skillet and add remaining oil. Heat on medium-low, add fennel, onion and garlic and cook until they become soft and translucent and show a hint of color. Lightly season with salt and liberally with pepper. Stir in anchovy mixture and set aside. Meanwhile, bring a large pot of salted water to a boil for the pasta.
- Cook bucatini until not quite al dente. Remove 2 cups of the pasta water and continue cooking pasta until just done. Drain and add to the skillet with the fennel mixture along with about a cup of the pasta water. Scatter in the lemon zest. Heat on low. Use tongs to toss pasta thoroughly with the fennel mixture. There should be enough liquid to moisten the pasta without making it soupy, so add more pasta water if needed. Correct seasoning with salt and pepper. Don't be shy with the pepper. Divide the pasta among 4 to 6 warm plates, top each with some of the bread crumbs and serve with cheese on the side.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 9 grams, Carbohydrate 68 grams, Fat 12 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 432 milligrams, Sugar 6 grams
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Anchovy fennel toasts with roasted red peppers is a delicious snack recipe that is easy to make and perfect for a party or gathering with friends. The combination of salty anchovy paste, sweet roasted red peppers and crunchy fennel make these toasts irresistibly tasty. In this article, we will explore the ingredients and steps required to make this recipe, as well as the nutritional benefits of some of its key ingredients.
Ingredients
To make the anchovy fennel toasts with roasted red peppers, you will need the following ingredients:
1. Anchovy Paste
Anchovy paste is a paste made from ground anchovies, olive oil, and vinegar. It is a staple in many Mediterranean recipes and adds a salty, umami flavor to dishes. Anchovy paste is packed with nutrients like omega-3 fatty acids, protein, and vitamin D, making it a healthy addition to this recipe.
2. Fennel
Fennel is a bulbous plant with a licorice-like flavor. It is often used in Italian and French cuisine and can be eaten raw or cooked. Fennel is packed with nutrients like vitamin C, fiber, and potassium, making it a healthy addition to this recipe. In this recipe, fennel is thinly sliced and adds a crunchy texture to the toasts.
3. Roasted Red Peppers
Roasted red peppers are bell peppers that have been roasted until they are slightly charred and softened. They add a sweet, smoky flavor to dishes and are packed with vitamins A and C. In this recipe, roasted red peppers are the perfect complement to the salty anchovy paste.
4. Bread
Any bread can be used for this recipe, but a French baguette or Italian ciabatta work particularly well. The bread is sliced and toasted, providing a perfect base for the anchovy paste, fennel and roasted red peppers.
5. Olive Oil
Olive oil is a staple in Mediterranean cuisine and is used to add flavor and moisture to dishes. It is packed with healthy monounsaturated fats and has been shown to have numerous health benefits, like reducing the risk of heart disease. In this recipe, olive oil is used to brush the bread before toasting it and to drizzle over the anchovy fennel toasts.
6. Salt and Pepper
Salt and pepper are used to season the dish to taste. It is important to taste as you go, as anchovy paste can be quite salty on its own.
Instructions
To make the anchovy fennel toasts with roasted red peppers, follow these simple steps:
1. Preheat the oven
Preheat the oven to 400 degrees Fahrenheit.
2. Prepare the bread
Slice the bread into rounds or diagonally into longer pieces. Brush each piece with olive oil and sprinkle with salt and pepper. Place on a baking sheet and bake for 10 minutes, or until the bread is toasted and golden brown.
3. Prepare the fennel
Trim the fennel bulb and remove the tough outer layer. Slice the fennel bulb as thinly as possible, using a mandoline or sharp knife. Set aside.
4. Prepare the roasted red peppers
Remove the roasted red peppers from the jar and slice them into thin strips. Set aside.
5. Make the anchovy paste
In a small bowl, mix together the anchovy paste, 3 tablespoons of olive oil, and 1 tablespoon of water. The paste should be smooth and spreadable.
6. Assemble the toasts
Spread a thin layer of the anchovy paste onto each piece of toasted bread. Top with a few slices of fennel and a few strips of roasted red pepper. Drizzle with a little more olive oil and sprinkle with salt and pepper, if desired.
Nutritional Benefits
The anchovy fennel toasts with roasted red peppers recipe has several nutritional benefits. Anchovies and anchovy paste are a great source of protein, omega-3 fatty acids, and vitamin D. These nutrients are important for overall health and can help reduce the risk of heart disease and other chronic illnesses. Fennel is packed with vitamin C, fiber, and potassium, which are essential for a healthy diet. Roasted red peppers are rich in vitamins A and C, and also contain antioxidants that can help protect the body from damage caused by free radicals. Olive oil is a great source of healthy monounsaturated fats, which can help reduce inflammation in the body and lower the risk of heart disease.
Conclusion
Anchovy fennel toasts with roasted red peppers is a delicious and easy-to-make recipe that is perfect for any occasion. The combination of salty anchovy paste, crunchy fennel, and sweet roasted red peppers make these toasts incredibly flavorful. With the added nutritional benefits of the key ingredients, this recipe is a healthy and tasty snack that is sure to impress your guests.
Valuable Tips When Making Anchovy Fennel Toasts with Roasted Red Peppers Recipes
Tip 1: Choosing The Right Anchovies
When making anchovy fennel toasts with roasted red peppers recipes, the first tip to consider is to choose the right anchovies. Anchovies can make or break the recipe, depending on the quality and type of anchovies used.
For this recipe, it is recommended to use good-quality anchovies packed in oil. These anchovies are usually preserved in a blend of olive oil and salt, which gives them a unique and flavorful taste. Anchovies that are packed in salt are also a good option, as they tend to have a meatier and stronger taste.
It is important to note that cheap and low-quality anchovies can have a strong fishy odor and taste, which can overpower the other ingredients and ruin the dish. Therefore, it is worth investing in good-quality anchovies for this recipe.
Tip 2: Preparing The Fennel
Fennel is a key ingredient in this recipe and its preparation can make a significant difference in the taste and texture of the dish. The first step in preparing the fennel is to remove the tough outer layer and the stalks.
Once the fennel is trimmed, it should be thinly sliced into manageable pieces. This can be done using a sharp knife or a mandolin slicer. It is important to ensure that the slices are of equal thickness to ensure that they cook evenly when roasted.
After slicing the fennel, it should be tossed with a little olive oil, salt, and pepper to enhance the flavor. It is recommended to roast the fennel in the oven until it is golden brown and tender.
Tip 3: Roasting The Red Peppers
Roasted red peppers are a delicious addition to this recipe, but they require special attention when preparing. The first step is to choose fresh and ripe red peppers. These peppers should be washed and dried before being roasted.
To roast the peppers, they should be placed on a baking sheet and roasted in the oven until the skin is charred and blackened. Once the peppers are roasted, they should be placed in a bowl and covered with plastic wrap. This helps to steam the peppers, making it easier to remove the skin.
After about 10-15 minutes, the skin of the peppers should be easy to remove. It is important to remove all the skin, as it can be tough and chewy in the final dish. Once the skin is removed, the peppers should be sliced into thin strips.
Tip 4: Assembling The Toasts
Assembling the toasts is the final step in making this delicious recipe. To assemble the toasts, it is recommended to use good-quality bread, such as sourdough or ciabatta.
The bread should be toasted until it is crispy and golden brown. Next, the anchovy paste should be spread evenly over the bread. This can be done using a spoon or a pastry brush.
Next, the roasted fennel and red pepper strips should be arranged over the anchovy paste. The toasts can then be garnished with chopped fresh herbs or a drizzle of olive oil.
Tip 5: Serving The Toasts
The anchovy fennel toasts with roasted red peppers are best served warm or at room temperature. These toasts make a great appetizer or snack, and can be served with a salad or soup.
It is important to note that the anchovy paste can be quite salty, so it is recommended to pair the toasts with a light and refreshing drink, such as sparkling water or a white wine.
These toasts can also be made in advance and stored in an airtight container in the refrigerator for up to one day. To reheat the toasts, they can be placed in a preheated oven for a few minutes until warm and crispy.
Conclusion
By following these valuable tips when making anchovy fennel toasts with roasted red peppers recipes, you can create a delicious and flavorful dish that is sure to impress your guests. Remember to choose the right anchovies, prepare the fennel and red peppers carefully, and assemble the toasts with care. With a little patience and attention to detail, you can create a memorable appetizer that everyone will love.