Anchovy and Rosemary Sauce

Yield > 1
Keys : Fish Herbs Italian Italy European Mediterranean
Ingredients :
2 tbl finely chopped rosemary
12 x salted anchovy fillets prepared (qv)
1 x juice of 2 lemons
150 ml extra virgin olive oil
Method :
• Crush the rosemary in a mortar add the anchovies and pound to a paste.
• Slowly add the lemon juice stirring to blend.
• Finally add the olive oil a drop at a time.
• When about half has been added pour in the remainder in a thin steady stream stirring continuously.
• Alternatively you can use a food processor although this method produces a thicker sauce.
• Put the rosemary in and chop very finely. then add the anchovy and chop to a thick fine paste.
• Pour the oil in slowly.
• Finally add the lemon juice.


Anchovy-Garlic Dip (Bagna Cauda)
Yield > 1
Keys : Fish Italian Italy European Mediterranean Hot
Ingredients :
2 can (2 oz each) anchovy fillets
1/2 cup margarine or butter, softened
2 clv garlic, cut into halves Snipped parsley 
Vegetable Dippers or Italian bread sticks
Method :
• Meaning "hot bath," Bagna Cauda is an Italian dish that was traditionally served steaming hot as a cold-weather meal,with lots of fresh bread for dipping.
• Drain anchovies, reserving 1 tablespoon oil. Process anchovies, reserved oil, margarine and garlic in blender on medium speed, scraping sides of blender frequently, about 1 minute. Garnish with parsley.
• Serve at room temperature with Vegetable Dippers.
• Note:
These can include carrot sticks, cauliflower or broccoli flowerets, celery sticks, cucumber or zucchini sticks, green onion pieces, small whole mushrooms, red or green pepper strips, radishes with stems.


Anchovy Pizza
Yield > 1
Keys : Fish Italian Italy European Mediterranean
Ingredients :
7 gm fresh yeast or 1 teaspoon dried yeast
sugar
150 ml lukewarm water
225 gm flour
1/2 tsp salt
Topping
400 gm canned tomatoes drained and chopped
50 gm mozzarella cheese cut into pieces
100 gm back bacon diced
1 x onion chopped
50 gm anchovy fillets soaked and drained
6 x stuffed olives sliced
1/2 tsp dried oregano
Method :
• To make the dough cream the fresh yeast with a pinch of sugar and a little of the water then add the remaining water.
(If using dried yeast dissolve 4 teaspoon sugar in the water sprinkle on the yeast and stir well.)
• Leave to stand in a warm place for about 10 minutes.
• Meanwhile sift the flour and salt into a bowl.
• Make a hollow in the centre and pour in the yeast
mixture.
• Fold the flour over the yeast and mix adding more water if necessary.
• Turn on to a lightly floured surface and knead for 10 minutes until you have a smooth dough.
• Return to the bowl cover and leave in a warm place for about 1 hour until double in size.
• Brush a pizza mould or 28 inch loosebased flan tin with oil.
• Roll out the dough to the size of the mould.
• Fit the dough into the mould prick with a fork.
• Spread the tomatoes on the dough.
• Add the cheese bacon and onion.
• Curl up the anchovy fillets and arrange on top with the sliced olives.
• Sprinkle on the oregano.
• Bake at 240 degrees C/475 degrees F/gas g for 10 to 15 minutes.