Anchovy Pilaf

It's not difficult to cook, reasonably cheap and very tasty.
8 Servings

Ingredients

2 kg. fresh anchovies
3 cups long grain rice
4 cups lukewarm water
1 dessert spoon salt
3 cups boiling water or chicken stock
1,5 cups hot water
2 medium onions (finely chopped)
½ cup currants(washed)
½ cup slivered blanched almonds or shelled pistachio nuts or pine nuts
½ bunch fresh parsley (minced)
1 lemon (peeled, sliced)
2 dessert spoons salt
1 teaspoon sugar
1 dessert spoon dried mint
1 dessert spoon ground allspice
½ teaspoon ground cinnamon
1 dessert spoon freshly ground black pepper
½ cup olive oil

Directions

1. Wash the anchovies thoroughly, cut off the heads and remove the bones. Dry anchovies on a paper towel. Scatter salt over anchovies.

2. Wash the rice twice and soak the rice in salted (1 dessert spoon) lukewarm water for about 30 minutes. Then put them into a rice strainer and drain the water. Be sure to drain it thoroughly.
If you don’t have time wash the rice three or four times, until water runs quite clear.

3. Heat a medium size nonstick saucepan over medium-low heat. Heat the oil in the saucepan, add the slivered almonds and saute until almonds are lightly browned.

4. Add finely chopped onions and saute over medium heat for about 5 minutes until the onions are translucent.

5. Add the drained rice and stir for 5 minutes until well coated with the oil. Add currants. Season with two dessert spoons salt, 1 tea spoon sugar, ground black pepper, dried mint, ground allspice and ground cinnamon.

6. Then add 3 cups of boiling water or chicken stock into the saucepan.

7. Bring to a boil. Then reduce the heat to low, and simmer until the liquid is absorbed.

8. Remove from heat, add minced parsley and stir gently with a wooden spoon and then place a paper towel between pan and lid to absorb moisture. Let it stand for 10 minutes.

9. Place half of the anchovy fillets skin side down in a baking tray. Pour the pilaf over the anchovy fillets. Place the rest of anchovy fillets the skin side up over the rice. Cover pilaf completely with anchovies. Place lemon slices on top. Pour 1,5 cups of hot (not boiling) water over the anchovies.

10. Preheat oven to 180 degrees.

11. Bake the anchovy pilaf in a preheated oven until the liquid is absorbed and the anchovies are just cooked.

Serve with Turkish Shepherd's Salad and arugula leaves.

Have a good appetite!

Fried Anchovies

anchovy
Originally uploaded by savluv.

During fishing season, I eat anchovies every Friday. I am fond of anchovies. Anchovies are a big source of healthy fat, the omega-3 fatty acids.

Ingredients

1 kg. fresh anchovies
1 cup corn flour
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
½ cup corn oil
Arugula leaves
Lemon slices

Directions

Wash the anchovies thoroughly, cut off the heads and remove the bones. Dry anchovies on a paper towel. Put 1 cup of corn flour in a bowl.

In a tray, lay half of the anchovies skin side down. Place the remaining anchovies skin side up over the first fillets.

Make sure the anchovies are dry. Dredge both sides of anchovies in the flour, coat well with flour. Shake in a sieve to remove excess flour.

Heat a medium size nonstick frying pan over medium-low heat. Heat the corn oil in the frying pan. If the oil is not hot enough, oil will reach the anchovies before the corn flour forms a protective layer. If the oil is too hot, the coating will burn from the direct heat of the oil before the anchovies has had time to cook.

Add the anchovies in small batches and fry them for 2 minutes until crisp, golden and cooked through. Fry both sides of anchovies. Repeat with the remaining anchovies, returning oil to the same level between batches.

Remove the fried anchovies with a slotted spoon, drain them on a paper towel. Once the excess oil has drained off the anchovies, place them on a warmed serving platter.

Sprinkle salt and black pepper. Avoid adding salt before frying. Decorate with lemon wedges and arugula leaves.

Serve hot with green salad.

Have a good appetite!

Steamed Anchovies with Lemon

"ma tutto questo le alici non lo sanno”...
Originally uploaded by Frengo.

Ingredients

1 kg. fresh anchovies
1 medium tomato(peeled and sliced)
1/2 bunch fresh parsley (minced)
2 lemons (one of them is peeled and sliced)
½ cup olive oil
1/2 teaspoon freshly ground black pepper
Salt

Directions

Wash the anchovies thoroughly, cut off the heads and remove the bones. Dry anchovies on a paper towel. Scatter salt and black pepper over anchovies.
Make sure you have a frying pan with lid. Place the anchovies in a non-stick frying pan.
Sprinkle minced parsley over anchovies.
Slice the tomato and put the slices of tomato and slices of one lemon on top.
Pour the juice of one lemon and olive oil over anchovies. Put the lid on the frying pan.
Cook over medium heat until they are done, approximately 15 min., but do not overcook.
Serve with green salad.

Have a good appetite!

Sardine Bento(u)

sardine bento(u)
Originally uploaded by chotda.

That's so funny. That made me laugh!