3295 norwegian anchovy stelse Recipes

unsalted butter, softened, anchovy paste, garlic clove, chopped, fresh lemon juice , or to taste, radishes such as french breakfast variety

flat anchovy fillets, finely chopped, garlic cloves, minced, fresh lemon juice, white-wine vinegar, extra-virgin olive oil, hearts of romaine (20 to 22 oz total), torn into pieces, parmigiano-reggiano, shaved with a vegetable peeler

extra-virgin olive oil, divided, fresh bread crumbs (preferably from a baguette), chopped dill, red onions, thinly sliced (3 cups), flat anchovy fillets, drained and chopped, bucatini or perciatelli pasta (long tubular strands), dried hot red-pepper flakes

gemelli or other corkscrew pasta, broccoli rabe , coarse stems discarded and remainder cut crosswise into 1-inch pieces, panko (japanese crisp bread crumbs), extra-virgin olive oil, garlic cloves, coarsely chopped, flat anchovy fillets, drained, dried hot red-pepper flakes , or to taste

head of cauliflower (28 to 30 oz), trimmed, cut into 1-inch florets, extra-virgin olive oil, divided, orecchiette (little ear-shaped pasta) or medium-size shell pasta, cubes crusty country-style bread, zucchini, trimmed, cut into 1/3-inch cubes (about 3 cups), garlic cloves, chopped, anchovy fillets, finely chopped, chopped fresh italian parsley, divided, freshly grated parmesan cheese plus additional for serving, freshly grated pecorino romano cheese

extra-virgin olive oil, anchovy fillets, onion, very thinly sliced, fresh fennel bulb, trimmed, halved, very thinly sliced, dried crushed red pepper, tomatoes, chopped, pine nuts, dried currants, perciatelli (thick hollow spaghetti) or linguine, saffron threads, fresh breadcrumbs, toasted

garlic clove, minced and mashed to a paste with 1/4 tsp salt, flat anchovy fillet, or to taste, chopped, balsamic vinegar, fresh lemon juice, dijon-style mustard, olive oil, escarole, rinsed , spun dry, and torn into pieces, fresh spinach leaves, washed well , spun dry, and torn into pieces, chopped red onion

garlic cloves, unsalted butter, softened, anchovy paste, fresh lemon juice, black pepper, chopped fresh flat-leaf parsley, thick) boneless beef top loin (strip) steaks (each about 1 lb), salt, olive oil

unsalted butter, anchovy fillets, drained, chopped, whole milk, thick slices crusty bread or baguette, extra-virgin olive oil, fresh buffalo mozzarella cheese, thinly sliced, patted dry

garlic cloves, sliced thin, olive oil, a 2-oz can flat anchovies, drained, patted dry, and chopped, pimiento-stuffed olives, rinsed, drained well, and chopped fine, chopped flat-leaf parsley leaves, spaghetti

head of radicchio, quartered, cored , sliced lengthwise, whole italian parsley leaves, fresh lemon juice, drained capers, chopped anchovy fillets, garlic clove, chopped, extra-virgin olive oil

garlic clove, minced, flat anchovy fillets, rinsed and patted dry, fresh lemon juice, extra-virgin olive oil, head romaine, leaves separated and cut crosswise into 1/2-inch-wide pieces, washed well, and spun dry (about 6 cups), parmesan curls, shaved with a vegetable peeler from at least a 1/4-lb piece of parmesan at room temperature

fresh lemon juice, dijon mustard, olive oil, anchovies, chopped, salt and pepper, head romaine lettuce , torn into bite-size pieces

unsalted butter, room temperature, canned anchovy fillets, minced, minced shallot, fresh lemon juice, grated lemon peel, new york strip steaks

panko (japanese breadcrumbs) or unseasoned breadcrumbs, paprika, egg, skinless boneless chicken breast halves, pounded to 3/4-inch thickness (about 1 1/4 lb total ), unsalted butter, divided, anchovies rolled with capers, dry white wine, snipped chives, divided, lemon wedges

garlic clove, peeled, anchovy fillets, fresh lemon juice, freshly grated parmesan cheese, dijon mustard, extra-virgin olive oil, hearts of romaine (2 to 3 hearts), heads of belgian endive , cut crosswise into 1/2-inch-wide strips, lightly packed) baby arugula, kumquats, thinly sliced into rounds, seeded

turnips, peeled, quartered, garlic cloves, peeled, more) whipping cream, butter, olive oil, anchovy fillets, walnuts, coarsely chopped, chopped fresh italian parsley

balls fresh water-packed mozzarella cheese, drained, each cut into four 1/3- to 1/2-inch-thick rounds, all purpose flour, egg, beaten to blend, fresh breadcrumbs made from crustless french bread (about 8 oz), butter, garlic cloves, minced, fresh italian parsley leaves, olive oil, drained capers, anchovy fillets, drained, fresh lemon juice