Best Peppers And Anchovies Recipes

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PASTA WITH CARAMELIZED PEPPERS, ANCHOVIES AND RICOTTA



Pasta With Caramelized Peppers, Anchovies and Ricotta image

Caramelized slivers of soft bell peppers and whole cloves of garlic serve as the sweet vegetable-based sauce for this summery pasta. The ricotta gives everything creaminess and body, while herbs and scallions lend freshness, and anchovies depth. If you have an open bottle of wine on hand, you can add a splash to deglaze the tasty browned bits on the bottom of the pan. But don't bother opening something new: A little water or dry vermouth does the trick nearly as well.

Provided by Melissa Clark

Categories     weekday, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 16

Kosher salt
12 ounces short pasta, such as radiatori, fusilli or campanelle
3 tablespoons extra-virgin olive oil, plus more for drizzling
8 to 10 anchovy fillets, chopped, or use a dash or two of soy sauce
2 large rosemary sprigs
6 garlic cloves, smashed and peeled
Large pinch of red-pepper flakes
2 sweet bell peppers (red, orange or yellow), thinly sliced
2 tablespoons dry red, white or rosé wine, or use dry vermouth or water
1 tablespoon unsalted butter
Fresh lemon juice
1/2 cup fresh ricotta
2 scallions, thinly sliced, or 1/4 cup sliced red onion
Freshly ground black pepper
1/4 cup finely chopped fresh mint, basil or thyme, plus torn mint or basil leaves and tender sprigs, for garnish
Freshly grated Parmesan (optional)

Steps:

  • Bring a large pot of heavily salted water to a boil. Add the pasta and cook, according to package instructions, until the pasta is just al dente.
  • As pasta cooks, heat a large sauté pan over medium-high, and add 3 tablespoons olive oil. When the oil is hot, add the anchovies and rosemary, and sauté until the anchovies start to dissolve, about 1 minute. Add the garlic and red-pepper flakes, and sauté until the garlic turns pale golden in spots, about 1 to 2 minutes.
  • Add the bell peppers and a large pinch of salt to the pan, and sauté until the bell peppers are very soft and well caramelized, 10 to 15 minutes, lowering the heat if the peppers start becoming too dark. Add the wine (or water) and the butter, and sauté, scraping up the browned bits on the bottom of the pan. Taste and season with lemon juice and more salt as needed.
  • Put 1/4 cup ricotta and the scallions in a large serving bowl, and season aggressively with black pepper.
  • Use a coffee mug or measuring cup to scoop about 1/2 cup pasta water from the pot. Drain the pasta, then add it to the bowl with the ricotta and scallions, tossing well. Add the bell pepper mixture and the herbs, and toss well, adding a splash or two of pasta water if the mixture looks dry. Taste and season with more salt if needed.
  • Spoon pasta into bowls, and top with dollops of the remaining 1/4 cup ricotta, a drizzle of oil and a little Parmesan, if you like. Shower torn herb leaves over all.

ROASTED RED PEPPERS WITH ANCHOVIES AND OLIVE OIL



Roasted Red Peppers With Anchovies and Olive Oil image

You can serve these simple roasted pepper strips with toasted or grilled rustic bread as a light first course, or use them in sandwiches or salads.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 5

2 medium red bell peppers, (about 7 ounces each)
1 clove garlic, very thinly sliced
1 tablespoon plus 1 teaspoon extra-virgin olive oil
4 anchovy fillets, each quartered
Crushed red pepper flakes, (optional)

Steps:

  • Place bell peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.)
  • Transfer peppers to a large bowl, and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel peppers; discard skins. Remove stems, seeds, and ribs, and cut each pepper lengthwise into 8 strips. Transfer to a small non-reactive bowl.
  • Toss peppers with garlic and 1 tablespoon oil; set aside to marinate, at least 1 hour or up to 2 days in the refrigerator.
  • Arrange peppers on a serving plate, and top with anchovy strips. Sprinkle with red pepper flakes, if desired, and drizzle with remaining teaspoon oil. Serve immediately.

Nutrition Facts : Calories 77 g, Cholesterol 3 g, Fat 5 g, Fiber 2 g, Protein 2 g, Sodium 149 g

PEPPERS AND ANCHOVIES



Peppers And Anchovies image

Provided by Mark Bittman

Categories     quick, salads and dressings, side dish

Time 5m

Yield 4 or more servings

Number Of Ingredients 6

4 roasted red or yellow bell peppers, peeled, stemmed and seeded
Salt and freshly ground black pepper
Anchovy fillets, rinsed if salted
Extra virgin olive oil to taste
Lemon juice or balsamic vinegar (optional)
About 1 teaspoon capers (optional)

Steps:

  • Cut peppers in large strips, and sprinkle with salt and pepper. Top each with an anchovy fillet. Drizzle with olive oil and optional lemon juice or vinegar. Serve on rounds of bread with capers, if you like.

ESCALIVADA CON ANCHOAS (ROASTED RED PEPPERS AND EGGPLANT WITH ANCHOVIES)



Escalivada con Anchoas (Roasted Red Peppers and Eggplant with Anchovies) image

Escalivada is a classic Catalan dish of simply dressed roasted peppers, eggplants and other vegetables. This escalivada makes an incredibly simple and elegant first course or side dish. The dish tastes best when the vegetables are roasted on the grill, and the salty oily anchovies are a beautiful contrast to the earthy roasted vegetables. Since there are not many components to this dish, the quality of each ingredient is paramount to the final dish. Serve this escalivada with grilled crusty bread drizzled with olive oil and a few salty black olives.

Provided by Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 10

12 small eggplants (a little larger than a bell pepper)
12 red bell peppers
Extra-virgin olive oil, preferably Spanish
1 to 2 teaspoons sea salt
1 clove garlic, finely minced, optional
18 large anchovy fillets, packed in olive oil, preferably Spanish
Aged sherry vinegar, optional
Sea salt, such as Maldon, optional
Grilled crusty bread drizzled with olive oil
Salty, briny black olives

Steps:

  • Preheat your grill or broiler to high heat.
  • Roast the eggplants and red bell peppers, whole, as close as possible to the heat source, turning and rotating each piece with kitchen tongs, to achieve an evenly charred exterior. The skin on the eggplants should get a dark toasted color and the bell peppers should be charred with papery layer of black. Put the roasted vegetables in a glass bowl, cover with a kitchen towel and set aside to cool.
  • Once the reserved vegetables are cool enough to handle, peel both the peppers and eggplants. Slice the eggplants into long strips. De-seed the peppers and slice them into long strips.
  • Combine the peppers and eggplants in a bowl and add 2 to 3 tablespoons olive oil, salt and garlic, if using. Be careful to not over-season with salt because the anchovies are also very salty. Let stand for a minimum of 30 minutes.
  • Serve in individual plates or on a platter, family-style. Lay the anchovies across the top of the dish. Finish the dish with a final drizzle of olive oil, a small splash of sherry vinegar and a light sprinkling of sea salt, if using. Serve with grilled crusty bread and some black olives.

OLIVE OIL WITH ANCHOVIES AND CHILI PEPPERS



Olive Oil with Anchovies and Chili Peppers image

From Aglaia Kremezi. This oil is lovely drizzled on tomato salads and steamed or grilled vegetables. It is particularly good with steamed cauliflower and broccoli. 1 week standing time.

Provided by evelynathens

Categories     Greek

Time 5m

Yield 2 cups

Number Of Ingredients 3

4 anchovies packed in oil
1 fresh chili pepper, smashed lightly with back of knife
2 cups extra virgin olive oil

Steps:

  • Drain the anchovies and pat dry with paper towels.
  • Chop 1 of the anchovies and place in a clean and absolutely dry 2-cup bottle.
  • Add the whole anchovies and the chili pepper.
  • Fill the bottle with olive oil, cover, and let stand in a dark place for a week, shaking from time to time, before using.
  • This oil will keep for 3-6 months, stored in a cool, dark place.

Nutrition Facts : Calories 1935.2, Fat 216.9, SaturatedFat 30, Cholesterol 6.8, Sodium 299.8, Carbohydrate 2, Fiber 0.3, Sugar 1.2, Protein 2.7

CANAPES WITH PIQUILLO PEPPERS AND ANCHOVIES



Canapes with Piquillo Peppers and Anchovies image

Piquillo peppers are wood-roasted peppers from Spain, sold in cans or jars. If you cannot find them, substitute homemade roasted peppers or canned "pimientos."

Yield makes 4 servings

Number Of Ingredients 5

Eight thick slices (roughly 3/4 inch) French or Italian bread, cut in half
1 teaspoon minced garlic
8 piquillo peppers, cut in half, or 4 or 5 roasted peppers (page 234)
16 anchovies
Extra virgin olive oil

Steps:

  • Lightly toast the bread. Top each piece with a tiny bit of garlic, then layer with a piece of piquillo and an anchovy. Drizzle with a little anchovy oil and/or olive oil. Serve within an hour.

QUESO MANCHEGO CON ACEITUNAS Y PIQUILLOS ( MANCHEGO CHEESE WITH ANCHOVIES AND PIQUILLO PEPPERS)



QUESO MANCHEGO CON ACEITUNAS Y PIQUILLOS ( MANCHEGO CHEESE WITH ANCHOVIES AND PIQUILLO PEPPERS) image

Categories     Cheese     Quick & Easy

Yield 8 pieces

Number Of Ingredients 5

1 1-3/4 inch wedge (about 1/2 pound) of Manchego cheese
30 cured black olives, pitted and chopped
3/4 cup chopped piquillo peppers
6 anchovy fillet
1 tablespoon extra virgin olive oil

Steps:

  • Cut the wedge of cheese lengthwise into 1/8 inch slices to form triangular pieces. In a mortar or mini processor, mash to a paste the olives, piquillos, anchovies and oil. Spread about 3/4 teaspoon of the mixture on each cheese slice Sprinkle with parsley and arrange attractively on a serving dish. Buen provecho!

CANAPES WITH PIQUILLO PEPPERS AND ANCHOVIES



Canapes With Piquillo Peppers And Anchovies image

Provided by Mark Bittman

Categories     easy, quick, appetizer

Time 20m

Yield 20 canapes

Number Of Ingredients 5

10 3/4-inch-thick (roughly) slices French or Italian bread, cut in half
1 teaspoon minced garlic
10 piquillo peppers, cut in half (or 4 or 5 roasted peppers)
20 anchovies
Extra virgin olive oil

Steps:

  • Lightly toast bread. Top each piece with a tiny bit of garlic, then layer with a piece of piquillo and an anchovy. Drizzle with a little olive oil. Serve within one hour.

Nutrition Facts : @context http, Calories 477, UnsaturatedFat 6 grams, Carbohydrate 82 grams, Fat 9 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 1128 milligrams, Sugar 3 grams

BUCATINI WITH PEPPERS AND ANCHOVIES



Bucatini With Peppers and Anchovies image

A simple italian pasta recipe, great for summer months. Bucatini are spagetti with a hole right through them.

Provided by Wild Thyme Flour

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

350 g bucatini pasta
4 anchovy fillets
10 basil, leafs
1 onion
400 g cherry tomatoes
1 tablespoon capers
200 g red peppers in oil
1 chili pepper
4 tablespoons olive oil
salt

Steps:

  • Slice the chilli . Wash the capers and anchovies from excess salt, dry on a paper towel and chop roughly, together with the peppers ( oil removed).
  • Chop the onion and saute in the oil. add the chilli and the pepper mixture.
  • Cook for 5 minutes stiring from time to time. add the cherry tomatoes and cook for 15 minutes more.
  • Season as needed.
  • Cook the pasta,then toss with the mixture, adding the orn basil leaves.
  • serve.

Nutrition Facts : Calories 938.9, Fat 65.6, SaturatedFat 8.7, Cholesterol 3.4, Sodium 225.6, Carbohydrate 75.1, Fiber 5.3, Sugar 8, Protein 14.5

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