Consider and try the recipes of the anchovy pizza and anchovy sauce sited below:
Pizza with tomatoes, onions, olives and anchovies (French cuisine)
Ingredients: 1 lb. frozen bread dough, thawed or 1 12-inch pizza crust (like Boboli), or your own pizza dough recipe, 1-1/2 lbs. onions, very finely sliced, 2 garlic cloves, minced, 3 tablespoons olive oil, 2 tablespoons drained and rinsed anchovy fillets, 14 Nicoise or Nyons olives, herbes de Provence & freshly ground pepper.
Preparation: Heat the oil in a saucepan and add the onions and garlic. Cover the saucepan and cook over low heat for thirty minutes, stirring occasionally until the onion is soft, but not brown. Season with some freshly ground pepper and allow to cool. Preheat the oven to 425°F. Roll out the bread dough and make a 12-inch circle (it can also be rolled out and put on a lightly greased jellyroll pan.). Spread the onion mixture over the dough (or prepackaged pizza crust) and decorate with the anchovy fillets and olives. Season with some freshly ground pepper and sprinkle on the herbes de Provence. Bake for twenty five to thirty minutes. It may be served hot, warm or cold.
Anchovy Sauce Recipe
Ingredients: 2 cans (2 ounces each) anchovies in olive oil, drained, 2 cloves garlic, 2 sprigs fresh thyme (or 1/4 tsp died), 1-1/2 tbsp Dijon-style mustard, 3 tbsp red wine vinegar, freshly ground black pepper, 2 cups virgin olive oil.
Instructions: Combine all the ingredients, except oil, in a blender or food processor and puree for about one minute. With the machine running, add the oil in a thin stream and process until the mixture is thick and smooth.
This sauce for salads or hard-cooked eggs can be kept several weeks in the refrigerator.
Yield: about 2-3/4 cups
Additionally, in order to become familiarized with the ways of anchovy sauce applications, you can take into consideration the following recipe of Cauliflower with Anchovy Sauce.
Ingredients: 1 head cauliflower, rinse, trimmed, left whole, 3 tablespoons extra virgin olive oil, 3 tablespoons unsalted butter, 1 small garlic cloves, minced, 3 anchovy fillets, well drained, and patted dry, 1 hard cooked egg, peeled and halved, 1 teaspoon fresh lemon juice, 1 teaspoon small capers, rinsed and drained, 1 teaspoon finely chopped Italian parsley.
Instructions: Steam the whole cauliflower in a vegetable steamer over the boiling water until tender, when pierced with a skewer. A small cauliflower will take between twelve and fifteen minutes, a large cauliflower up to twenty minutes.
Meanwhile, heat the oil and butter in a small heavy saucepan over medium low heat. When the foam subsides, add the garlic and cook until fragrant about one minute. Stir in the anchovy fillets; mash with the back of a fork until dissolved. Set aside off the heat.
Separate the white and yolk of the hard cooked egg. Finely chop the egg white, set aside. Press the yolk through a sieve with the back of a spoon; set aside separately.
Before serving the cauliflower, quickly reheat the anchovy sauce. Stir in the chopped egg white, lemon juice and capers. Place the cauliflower on a platter; pour the anchovy sauce over the top. Sprinkle with the reserved egg yolk and the parsley. Serves: 4 to 6
Many people think of anchovies as a strong tasting fish. The anchovy pizza is not considered the best option among other pizza types, while the lobster sauce is more preferable than the anchovy sauce. However, the anchovy pizza is popular in France and there are many anchovy pizza recipes, while the anchovy sauce makes classic combinations with spaghetti, cauliflower and many more dishes. If you have never eaten the anchovy pizza or never added the anchovy sauce to your cooking, experience it for the sake of curiosity.