Get the latest Anchovies recipes from Group Recipes. http://www.grouprecipes.com/tag/anchovies This is a traditional recipe with fresh anchovies making a milder flavoured butter, perfect with pan fried lamb chops/steaks. http://www.grouprecipes.com/96897/anchovy-butter-traditional-recipe.html Made this for Mother's Day dinner. A favorite lamb dish that my family 'relishes'. Smells so good when roasting and makes a wonderful company main dish. http://www.grouprecipes.com/93309/roast-leg-of-lamb-with-anchovy-rub.html What do I love about cioppino? It's delicious, it's savory, it's spicy, it's a crowd pleaser - and it's totally adaptable...it fits the seafood you love and crave - and have access to. I started making this about five years ago as an Italian Christmas Eve offering and I have become a huge fan of this fish stew. You can sub in your favorite seafood and it will delight. The sauce is the thing - and it brings it all together delightfully. Try it and see. It will make you a rock star! The cook time is primarily for simmering the sauce base...the rest is a piece of seafood cake. Enjoy... http://www.grouprecipes.com/84621/my-cioppino-italian-seafood-stew.html This stir-fried broccoli raab recipe is from Cavalcanti, the great 19th century Neapolitan gastronome. It's the traditional beginning of the Italian Christmas Eve 7-fish dinner. http://www.grouprecipes.com/81775/stir-fried-broccoli-raab-recipe---broccoli-rapa-strascinati.html The following recipe is courtesy of Mario Batali’s “Holiday Food.” It’s a small cookbook that focuses on the celebrations in the southern Italian province of Campania. Batali combines four ingredients famous for their healthful attributes: garlic, olive oil, broccoli rabe and anchovies. Broccoli rabe, also known as rapini, is a great source of iron, Vitamin A and D and fiber. The thin stalks cook in just a few minutes, and the flavor is bitter, refreshing and, once you’ve tried it, surprisingly addictive. If you prefer, you can substitute regular broccoli or cauliflower. Historically, Italians used preserved anchovies in their cooking because it enabled them to legally bypass the expensive salt taxes. As an added benefit, anchovies are, like most oily fish, loaded with omega-3 fatty acids. exexutive chef marc Bouchard written for the Nashua Telegraph http://www.grouprecipes.com/78273/braised-borccoli-rabe-with-anchovies.html Healthy, wholesome side dish or appetizer. Tasty, cheesy and delicious accompaniment to any entree . Mama Bellia is the matriarch of the Bellia family. http://www.grouprecipes.com/77506/mama-lucia-bellias-stuffed-escarole.html A piquant combination of garlic, tomatoes, capers, olives and anchovies make up this popular Italian sauce. http://www.grouprecipes.com/75596/spaghetti-puttanesca.html The olives anchovies and lemon give this chicken dish such a special taste that your family will ask for it again and again. With as side dish of fettucini and a fresh baby green salad; you have tasty winner. Fom Oregano From Italy. http://www.grouprecipes.com/72346/pollo-con-olive-verdi-braised-chicken-with-olives.html Simple appetizer that will wow your guests. http://www.grouprecipes.com/59762/bruschetta-with-white-bean-puree-and-anchovies.html They do not compare with the canned ones or the preserved in salt, as it is completely different and so tasty. http://www.grouprecipes.com/54288/marinated-anchovies-gavros-marinatos.html