Ingredient

Anchovy fillets Recipes

5 recipes with anchovy fillets for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

5 recipes

Olive Tapenade with anchovy, basil and caper — France recipe

🇫🇷FranceMedium

Appetizers and Sandwiches

Olive Tapenade

Olive tapenade is a Provençal paste of chopped black and green olives, capers and anchovies, bound with olive oil and lemon juice. This version also has red onion, parsley and chili flakes. Spread it on crusty bread or serve it with grilled vegetables or fish. Makes about 450 g (roughly 2 cups), enough for 8 as a spread. A little goes a long way.

15 min85 kcal8 serves

🥑Keto⚡Quick🌾Gluten-free

Crispy Cabbage Caesar Salad with cabbage, parmesan and anchovy — USA recipe

🇺🇸USAMedium

Salads

Crispy Cabbage Caesar Salad

Roasted cabbage Caesar salad with caramelized wedges, homemade anchovy dressing, crunchy croutons, and shaved parmesan. The cabbage goes into a screaming-hot oven until the edges char and the natural sugars turn to toffee — then gets the full Caesar treatment. A whole head of cabbage feeds four people for almost nothing, and it tastes better than romaine ever did.

25 min290 kcal4 serves

⚡Quick

Italian Salsa Verde (Piedmontese Bagnet Verd Green Sauce) with parsley, anchovy fillets and capers — Italy recipe

🇮🇹ItalyEasy

Sauces and Dips

Italian Salsa Verde (Piedmontese Bagnet Verd Green Sauce)

Italian salsa verde — known as bagnet verd in Piedmontese dialect — is the punchy raw green sauce of Northern Italy. Built on flat-leaf parsley, anchovies, capers, garlic, hard-boiled egg yolk, vinegar-soaked bread, and olive oil, it is the obligatory condiment for bollito misto (mixed boiled meats), the wintertime ceremony of Piedmont. It is listed among Piedmont's traditional food products (P.A.T.); local tradition places its birth at the Savoy court of King Carlo Alberto in the 19th century. Bright, salty, sharp, herbaceous — designed to cut through the richness of long-cooked meat. Versatile far beyond bollito: spoon over grilled fish, roasted vegetables, soft cheese, hard-boiled eggs, or crostini. About 30 minutes of work by hand, less with a food processor, plus about 1 hour of resting for the flavours to integrate. Yields about 250 ml, serves 8 as a condiment (about 2 tablespoons each).

30 min130 kcal8 serves

⚡Quick

Italian Bagna Cauda (Piedmontese Hot Anchovy and Garlic Dip) with garlic and anchovy fillets — Italy recipe

🇮🇹ItalyMedium

Sauces and Dips

Italian Bagna Cauda (Piedmontese Hot Anchovy and Garlic Dip)

Bagna cauda — Piedmontese dialect for 'hot bath' — is the warm dip of olive oil, garlic, and anchovies that defines Northern Italian conviviality. Slowly melted into a single silky emulsion, kept warm at the centre of the table in a terracotta fujòt over a candle, surrounded by raw and cooked seasonal vegetables and crusty bread for dipping. The dish had reached Piedmont by the late 18th century and was first written down in 1875; some trace it to the old salt roads that carried salt and salted anchovies inland from Provence and Liguria. In 2005 the Asti Delegation of the Italian Academy of Cuisine officially registered the recipe with a notary in Costigliole d'Asti. Every November-December Asti celebrates Bagna Cauda Day. This domestic balanced version uses milk-poached garlic for elegance, salt-packed anchovies for depth, and a finishing knob of butter for silky texture. It takes about 55 minutes, most of it gentle simmering. Yields about 350 ml, serves 6 as a centerpiece dip.

55 min350 kcal6 serves

🌾Gluten-free🥑Keto

Italian Salsa Tonnata (Piedmontese Tuna Sauce for Vitello Tonnato) with canned tuna, anchovy fillets and capers — Italy recipe

🇮🇹ItalyEasy

Sauces and Dips

Italian Salsa Tonnata (Piedmontese Tuna Sauce for Vitello Tonnato)

Salsa tonnata is the Piedmontese emulsion sauce of canned tuna, anchovies, capers, hard-boiled egg yolks, olive oil, and lemon juice — the sauce for vitello tonnato (cold sliced veal under tuna sauce). Its roots probably go back to 18th-century Piedmont. Pellegrino Artusi's cookbook 'La scienza in cucina e l'arte di mangiar bene' gives a recipe with no egg at all: tuna, anchovies, plenty of olive oil, lemon and capers. This version thickens the sauce with hard-boiled yolks rather than raw ones, as many Italian cooks do today. It is safer, and closer in body to mayonnaise. Beyond veal: tomato tonnato, egg tonnato, pasta salad, sandwiches, vegetable dressing. Active 25 minutes plus 1–2 hours rest. Yields about 350 ml, serves 8 as a sauce or dip.

25 min180 kcal8 serves

🌾Gluten-free🥑Keto⚡Quick

Ingredients

Goes well with

Other ingredients that appear most often alongside anchovy fillets across the archive. Pick one to drill deeper.

parsley capers garlic basil lemon onion cabbage parmesan