7794 marinated anchovies gavros Recipes

kilo fresh anchovies, salt, wine vinegar, garlic sliced, olive oil, oregano

olive oil, tails marinated anchovy, more fresh mushrooms, garlic, dry white wine, pepper and salt, some basil (fresh ones preferred )

baguette, extra-virgin olive oil, kosher salt, pepper, red bell pepper , roasted, peeled, seeded, and thinly sliced, yellow bell pepper , roasted, peeled, seeded, and thinly sliced, onion, thinly sliced, capers, rinsed, drained, and patted dry, salt, sherry vinegar, light brown sugar, extra-virgin olive oil, chopped flat-leaf parsley, marinated anchovies, preferably white (boquerones)

anchovy paste, extra-virgin olive oil, baguette (preferably day-old; about 18 by 2 inches), cut diagonally into 3/4-inch-thick slices

anchovies, capers, pickled vegetables, fresh flat-leaf parsley, finely chopped, extra virgin olive oil, white wine vinegar

anchovy fillets, garlic, peeled, egg, onion, coarsely chopped, grated parmesan cheese, fresh coarse ground black pepper, balsamic vinegar, olive oil, salt and pepper

anchovies packed in oil, drained, coarsely chopped, fresh white breadcrumbs, butter, ground cinnamon, ground ginger, ground black pepper

fresh anchovies , gutted and heads removed, juice and zest of 2 lemons, salt and pepper to taste, extra virgin olive oil, italian parsley, finely chopped to yield 1/4 cup, crushed red pepper flakes

salted anchovies, rinsed and dried, onion, sliced, white wine herbal vinegar, garlic, bay leaf, black peppercorns

olive oil, chopped fresh oregano, fresh lemon juice, garlic cloves, minced, grated lemon peel, dried crushed red pepper, anchovies packed in oil or two 3.75-oz cans sardines packed in oil, drained well, thick baguette slices, balsamic vinegar

anchovy , 20-30, olive oil, lemon juice, garlic, minced, fresh parsley leaves, minced, salt

baguette , cut into 16 slices, or 8 slices country bread, garlic cloves, fresh ricotta, freshly ground black pepper, chopped fresh oregano, marinated anchovy fillets, extra-virgin olive oil

recipe basic bread dough, olive oil for frying, fresh marinated anchovies (see basic recipe ), fennel , fronds removed and saved, bulb trimmed and sliced 1/8-inch thick, freshly grated caciocavallo cheese, freshly ground black pepper, virgin olive oil

marinated onions, lg vidalia onions, vegetable oil, white vinegar, tb sugar, ts salt, ts pepper, ts parsley flakes, ts oregano, ts garlic powder, onions 1/4 inch thick , separating rings. ingredients are more estimated than measured, add or subtract to your own individual taste. mix all ingredients in a container you can cover and shake, keep in the refrigerator. marinade at least 24 hours before serving. you can continue to add more onions to mixture as necessary for up to four additions. after that, drain, make new marinade and transfer onions., marinated onions, yellow onions, thinly sliced, extra virgin olive oil, champagne vinegar, kosher salt, freshly cracked pepper, lemon juice, chopped chives, rinse onions under cold water to reduce their sharpness. drain and place onions in medium bowl. toss onions with oil, vinegar, lemon juice, salt and pepper. marinate at room temperature for 15 minutes. stir in chives., marinated onions, dry white wine, white vinegar, water, oil, garlic, stems of parsley, sugar, salt, cayenne pepper, chopped basil, dijon mustard, pearl onions, peeled, chopped parsley, combine all ingredients except the pearl onions and chopped parsley. bring marinade ingredients to a boil., heat and pour over onions. cool. refrigerate for 48 hours., when ready to serve , sprinkle with chopped parsley.

anchovy & cherry tomato bruschetta, french bread loafs, garlic, peeled but left whole, extra virgin olive oil, sea salt flakes and coarsely ground black pepper, tomatoes, stalks removed and sliced, anchovy fillets in olive oil, drained, grill the bread, cut the bread diagonally across into thin slices. heat a ridged cast iron griddle pan over a medium heat , add some of the bread slices and grill for about 1 minute on each side until golden and very slightly charred in places., season the bread, as soon as each batch of bread is ready , rub 1 side of each slice with a peeled garlic clove, then drizzle with a little of the olive oil and sprinkle with some sea salt flakes and pepper., finally, top each slice of bread with 2 slices of tomato and 1 twisted anchovy fillet. serve straight away.

marinated feta cheese with lemon and shallot, extra virgin olive oil, shallot , sliced thin, minced fresh oregano leaves, grated lemon zest, red pepper flakes, feta cheese , cut into 1/2-inch cubes (about 2 cups), marinated feta cheese with orange, green olives, and garlic, extra virgin olive oil, garlic cloves , sliced, minced fresh oregano leaves, grated orange zest, red pepper flakes, feta cheese , cut into 1/2-inch cubes (about 2 cups), coarsely chopped pitted green olives (about 4 oz)

anchovies, white wine, butter, capers (more or less if you like ), minced garlic, lemon, thin sliced (1 slice for the sauce, the rest for a garnish), fresh parsley, fine chopped, pepper, paprika, remaining lemon slice