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Anchovy Garlic Bread

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Anchovy garlic bread is a tasty treat that I can eat non-stop. The buttery and salty flavor is so good. I prefer it with some chili flakes though. Feel free to add more garlic if desired.

If you want to freeze the garlic bread for future use, all you have to do is wrap it in foil and place it in a sealed plastic bag. Bake it frozen; no need to thaw.

 

Serves 6

Ingredients:

125g butter, at room temperature

8 garlic cloves, crushed and minced

45g can anchovies, drained and finely chopped

1 tablespoon chopped fresh continental parsley

1 large French baguette sliced

 

Preheat the oven at 200°C and line a baking tray with baking paper or foil.

Place the anchovies in a small bowl and mash it. Add the butter, garlic, anchovies and parsley. Mix until all the ingredients are well combined. Season it with salt and pepper to taste.

Spread the anchovy and butter mixture on a slice of bread and place it on the lined tray. Repeat this or the remaining ingredients.

Bake it in the oven for 8-10 minutes or until it is crisp and slightly golden brown. Serve as an appetizer or a side to pasta.

 

Photo Courtesy Of:   @joefoodie

Peppers with Bagna Cauda

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Roasted PeppersThis traditional Italian dish of Peppers with Anchovies with a combination of herbs is a great starter (or Antipasti). The translation of Bagna Cuada is “hot bath” and sums up the variety of cooking methods used for this dish. It also refers to an Italian sauce or dressing, as well as a dip served with vegetables.

To serve 4

6 Large Peppers

18 Cherry Tomatoes

1/2 Cup Olive Oil

4 or 5 Cloves of Finely Chopped Garlic

6 Anchovy Fillets, washed, drained and finely chopped

6 tbsp Unsalted Butter

Salt

1. Heat the oven to 200 C, and cut the Peppers lengthways, removing all the seeds.

2. Place them with the inside facing down on a baking tray lined with aluminium foil, and bake for twenty minutes as high in the oven as possible.

3.  Remove from the oven, and cover with a second piece of foil, allowing them to cool.

4. Once cooled, peel the skin, and cut each piece in two lenghways.

5. Grease a baking tray with a little Olive Oil, add the Cherry Tomatoes, and bake for another five minutes until soft and wrinkly, before keeping to one side.

6. Place the rest of the Olive Oil in a heavy-based pan with the Garlic, and fry on a very low heat until the Garlic has softened, but not changed colour.

7. Add the Anchovies and stir until soft, before adding the Butter spoonful by spoonful, and heat for around ten minutes, stirring all the time until the Anchovies have dissolved.

Add the salt to taste, and serve the sauce drizzled over the top on top of the Peppers and Tomatoes.

Photo Courtesy of: TheRichardLife