You can also use it as a sauce for fish – spoon it on top, but don’t use too much. Prep time: 5 minutes Makes 135ml Mix ...

If you're having the seafood vendor clean the abalone for you, buy them as close as possible to when you plan to cook them, and ask for four of the shells, to serve the sauce in. It isn't much ...

While the cauliflower is cooking, make a quick sauce of garlic, anchovies, capers, and lemon juice to sprinkle onto the cooked ''steaks'' It's a stellar vegetable side dish for any day of the week.

An curved arrow pointing right. Colatura di alici, which is Italian for "anchovy drippings," is a traditional sauce produced by fermenting salted anchovies inside small chestnut barrels.

Stir in Dijon mustard, capers, lemon juice, and red pepper flakes. Drizzle the warm anchovy sauce over the ricotta. Swirl lightly to mix. Top with parsley for freshness. Serve with bread or crackers.

If using a bullet or other high-speed blender, put the drained anchovies, garlic, lemon juice, olive oil and the water into the blender and blitz until you have a smooth sauce. If using a stick ...

parsley and rinsed capers. Set aside. Make the dressing: Chop garlic, then finely mince along with a pinch of salt. In a small bowl, combine minced garlic, chopped anchovies, ¼ teaspoon salt and ...

The sauce will expand your idea of the possibilities for using anchovies, which have a tendency to loosen in hot oil, as a tasty seasoning. While anchovies go well with any vegetable ...

Place in a food processor with 200g green olives, 3 anchovy fillets, 1 Tbsp capers, 1 Tbsp pickled jalapenos ... use as a dipping sauce for chicken or fish fingers, dollop on new potatoes and ...