Best Anchovy Breadcrumb Topping Recipes

Anchovy Breadcrumb Topping image

Provided by TerriD.

Categories European

Time 20m

Yield 1 Cups, 4 serving(s)

Number Of Ingredients 7

1/4-1/3 cup extra virgin olive oil
6 -8 anchovy fillets
4 garlic cloves, finely chopped
coarse black pepper
1 cup homemade breadcrumbs or 1 cup panko breadcrumbs
1/2 cup fresh flat leaf parsley, finely chopped
1/3 cup grated parmigiano-reggiano cheese

Steps:

Heat the olive oil, 1/4 to 1/3 cup, in a skillet over medium heat. Add the anchovies and stir until they melt away into the oil. Lower the heat, and add the garlic and some black pepper and stir a minute or 2. Add the breadcrumbs and cook until deeply fragrant and well toasted. Remove from the heat. Cool and combine with the parsley and cheese. Store in an airtight container.
Serve over soups or casseroles.

Nutrition Facts : Calories 273.4, Fat 17.4, SaturatedFat 3.5, Cholesterol 9.9, Sodium 535.6, Carbohydrate 21.1, Fiber 1.5, Sugar 1.8, Protein 8.3

Cauliflower Soup with Anchovy Breadcrumb Topping image

Provided by Rachael Ray : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 20

2 tablespoons EVOO
2 tablespoons butter
4 cloves garlic, finely chopped or grated
2 sprigs fresh rosemary, finely chopped
1 onion, chopped
Salt and freshly ground black pepper
1/2 cup dry white wine
3 cups chicken stock
1 large head cauliflower, core removed with sharp utility or paring knife
2 cups whole milk
1 pound (1 large) starchy potato, peeled and chopped
Freshly grated nutmeg
A couple pinches cayenne pepper or ground red pepper
1/4 to 1/3 cup EVOO
6 to 8 anchovy fillets
4 cloves garlic, finely chopped
Coarse black pepper
1 cup homemade breadcrumbs or panko
1/2 cup fresh flat-leaf parsley leaves, finely chopped
1/3 cup grated Parmigiano-Reggiano

Steps:

For the soup:
Heat the EVOO in a soup pot over medium to medium-high heat. Melt the butter into the oil, then add the garlic, rosemary and onions. Season with salt and pepper. Cook, partially covered, to soften, about 10 minutes. Add the wine and deglaze, then add about 1/2 cup stock and the whole head of cauliflower. Cover the pot and steam the cauliflower until very tender, about 15 minutes. Uncover and break up with a potato masher, then add the remaining stock, milk and potatoes. Season with a little nutmeg and cayenne, to taste. Bring to a boil and cook until the potatoes are tender, 10 minutes or so. Puree with an immersion blender, then simmer over low heat to thicken to desired consistency, and adjust seasonings. Cool and store for a make-ahead meal.
For the breadcrumb topping:
Heat the EVOO, 1/4 to 1/3 cup, in a skillet over medium heat. Add the anchovies and stir until they melt away into the oil. Lower the heat, and add the garlic and some black pepper and stir a minute or 2. Add the breadcrumbs and cook until deeply fragrant and well toasted. Remove from the heat. Cool and combine with the parsley and cheese. Store in an airtight container.
Serve the soup in shallow bowls topped with the breadcrumbs.

Anchovy Breadcrumb Topping image

Provided by Edna Kidwell @dvcmemcook

Number Of Ingredients 7

1/4 - 1/3 cup(s) olive oil, light
6 - 8 - anchovy fillets
4 clove(s) garlic, minced
- black pepper
1 cup(s) panko bread crumbs
1/2 cup(s) parsley flakes
1/3 cup(s) parmigiano-reggiano, grated

Steps:

Heat the olive oil in a skillet over medium heat. Add the anchovies and stir until they melt away into the oil.
Lower the heat, and add the garlic and some black pepper and stir 1-2 minutes.
Add the breadcrumbs and cook until deeply fragrant and well toasted. Remove from heat. Cool and combine with the parsley and cheese.
Store in the fridge in an air tight container.

Cauliflower Soup with Anchovy Breadcrumb Topping image

Provided by @MakeItYours

Number Of Ingredients 20

2 tablespoons EVOO
2 tablespoons butter
4 cloves garlic, finely chopped or grated
2 sprigs fresh rosemary, finely chopped
1 onion, chopped
Salt and freshly ground black pepper
1/2 cup dry white wine
3 cups chicken stock
1 large head cauliflower, core removed with sharp utility or paring knife
2 cups whole milk
1 pound (1 large) starchy potato, peeled and chopped
Freshly grated nutmeg
A couple pinches cayenne pepper or ground red pepper
1/4 to 1/3 cup EVOO
6 to 8 anchovy fillets
4 cloves garlic, finely chopped
Coarse black pepper
1 cup homemade breadcrumbs or panko
1/2 cup fresh flat-leaf parsley leaves, finely chopped
1/3 cup grated Parmigiano-Reggiano

Steps:

For the soup: Heat the EVOO in a soup pot over medium to medium-high heat. Melt the butter into the oil, then add the garlic, rosemary and onions. Season with salt and pepper. Cook, partially covered, to soften, about 10 minutes. Add the wine and deglaze, then add about 1/2 cup stock and the whole head of cauliflower. Cover the pot and steam the cauliflower until very tender, about 15 minutes. Uncover and break up with a potato masher, then add the remaining stock, milk and potatoes. Season with a little nutmeg and cayenne, to taste. Bring to a boil and cook until the potatoes are tender, 10 minutes or so. Puree with an immersion blender, then simmer over low heat to thicken to desired consistency, and adjust seasonings. Cool and store for a make-ahead meal.For the breadcrumb topping: Heat the EVOO, 1/4 to 1/3 cup, in a skillet over medium heat. Add the anchovies and stir until they melt away into the oil. Lower the heat, and add the garlic and some black pepper and stir a minute or 2. Add the breadcrumbs and cook until deeply fragrant and well toasted. Remove from the heat. Cool and combine with the parsley and cheese. Store in an airtight container.Serve the soup in shallow bowls topped with the breadcrumbs.
Recipe courtesy Rachel Ray