Best Multilayered Anchovy Bread Recipes

ANCHOVY BREAD RECIPE - (3.9/5)

Steps:

• In a small bowl, combine the yeast and sugar with the warm water and let stand until foamy, 5 to 10 minutes. In a large bowl, combine the salt, garlic, oregano, crushed red pepper, and 2 cups of the flour. Add the yeast mixture and stir to combine well. Add 1 cup of the remaining flour and work the dough with your hands to form a smooth, wet dough. Add the cheeses and work into the dough. Add the remaining flour in 1/2 cup increments, working with your hands to form a manageable dough that is slightly wet but yet dry enough that it does not stick to your fingers. You may not need all of the flour. Knead the dough until smooth, about 3 minutes. Lightly oil a large, clean bowl with 1 tablespoon of the olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp clean kitchen towel and set aside to rise in a warm, draft-free area until doubled in size, about 1 hour. Punch the dough down and divide into 2 equal portions. Shape each portion into a round loaf. Place on a greased baking sheet. Coarsely chop half of the anchovies and, with your finger, poke an equal number of 1-inch deep holes into each loaf and place some of the chopped anchovies inside each hole. Drizzle each loaf with 1 tablespoon of the olive oil. Cover the loaves loosely with plastic wrap and set aside in a warm, draft-free area to rise until doubled in size again, about 1 hour. Preheat the oven to 350 degrees F. Divide the remaining whole anchovy fillets between the tops of the 2 loaves in a decorative manner and drizzle each loaf with half of the remaining olive oil. Bake for 30 to 40 minutes, or until the loaves are golden brown and sound hollow when tapped.

SPAGHETTI WITH GARLICKY BREAD CRUMBS AND ANCHOVIES

Steps:

• In a medium skillet over medium-high heat, warm oil. Add anchovies, garlic and red pepper flakes; cook until fragrant, 1 minute. Stir in bread crumbs and cook until golden, 2 to 3 minutes. Season liberally with black pepper, and a little salt if needed.
• Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions; drain well, reserving some of the pasta water (about 1/2 cup is plenty).
• In a large, preferably warmed bowl, stir together egg yolks, fish sauce, hot sauce and 2 tablespoons pasta water. Add hot pasta and toss well, adding more pasta water if the mixture looks dry or unevenly yellow. You want the yolk to evenly coat the pasta but you don't want it to be soupy. Add bread crumb mixture and parsley and toss well. Season with plenty of black pepper, and salt to taste. Drizzle pasta with more oil just before serving and serve with lemon wedges.

PASTA WITH CARAMELIZED CABBAGE, ANCHOVIES AND BREAD CRUMBS

Steps:

• Mince one garlic clove. Melt the butter in a small skillet over medium heat. Add the anchovies and cook, mashing with a spatula, until they dissolve into the butter. Stir in the minced garlic and cook until fragrant. Stir in the bread crumbs and sage and cook until bread is golden brown, about 2 minutes. Season with black pepper.
• Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package instructions until barely al dente. Drain.
• While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the remaining garlic and cook until golden brown. Add the chile and cook until fragrant. Stir in the cabbage and cook, stirring occasionally, until it begins to caramelize, about 10 minutes. Toss in the pasta and bread-crumb mixture and heat through, then quickly toss in the cheese and remove from heat. Season with salt and more pepper, if desired, and serve immediately.