BALSAMIC, CAPER, AND ANCHOVY MARINADE
Any white-flesh fish will readily take on bolder flavors, such as those in this rich balsamic mixture brightened by fresh red onion, salted capers, aromatic parsley, and pungent anchovies.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes enough for 24 ounces fish
Number Of Ingredients 10
Steps:
- Whisk together all of the ingredients in a medium nonreactive bowl. Use marinade immediately.
ANCHOVY VINAIGRETTE
Provided by Mark Bittman
Categories quick, condiments, salads and dressings
Time 5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine all ingredients except shallot in a blender, and turn the machine on. A creamy emulsion will form within 30 seconds. Taste, and add more vinegar if necessary, about a teaspoon at a time, until the balance tastes right.
- Add shallot, and turn machine on and off a few times, until shallot is minced within the dressing. Taste, adjust seasoning and serve. (This vinaigrette is best made fresh but will keep refrigerated for a few days. Before using, bring it back to room temperature, and whisk briefly.)
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 23 grams, Carbohydrate 1 gram, Fat 27 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 112 milligrams, Sugar 0 grams
CAPERS IN BALSAMIC VINEGAR
Make and share this Capers in Balsamic Vinegar recipe from Food.com.
Provided by Latchy
Categories Berries
Time 50m
Yield 250 ml
Number Of Ingredients 6
Steps:
- Heat the oil in a pan and add the onion and fry over low heat until translucent, about 15 minutes.
- Add the garlic and fry for 1 minute.
- Increase the heat and cook the onion and garlic for 5 minutes or until it starts to brown.
- Add the sugar and cook for 15 minutes until onion is caramelised.
- Add the capers and vinegar and bring to the boil then reduce and simmer until the liquid is sort of syrupy.
- Rinse a glass jar with boiling water and dry in a warm oven.
- Spoon in the capers and liquid and seal.
- Store for up to 3 months and refrigerate after opening.
MIDNIGHT PASTA WITH GARLIC, ANCHOVY, CAPERS AND RED PEPPER
There's something about pasta, cooked properly, that trumps all the other possibilities. And the smell of pasta boiling is a heady cheap thrill. With a few basic staple pantry items, a true feast can be ready in minutes. Good spaghetti, good olive oil, garlic and a little red pepper are all you need, plus some anchovy and capers if you have them.
Provided by David Tanis
Categories dinner, easy, quick, weeknight, pastas, appetizer, main course
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente. (Depending on the brand of pasta, this will be 8 to 10 minutes, but check frequently to see. )
- While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers and red pepper and cook for a half-minute more, then turn off the heat.
- Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.
Nutrition Facts : @context http, Calories 627, UnsaturatedFat 18 grams, Carbohydrate 87 grams, Fat 23 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 403 milligrams, Sugar 3 grams
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