Mushroom Anchovy Salad


160217 Anchovy Mushrooms-1293

A salty mushroom dish that can be used as a starter with green salad or on bread as appetizers.

2 anchovies
Olive oil
400 g mushrooms, chopped
15 green olives, sliced
4 sundried tomatoes, chopped
Parsley, chopped
Salt (if needed)

1. Melt the anchovy in some oil
2. Add the mushrooms, sauté over medium heat until all liquid has evaporated
3. Add the olives and the sundried tomatoes
4. Season with salt and pepper
5. Take off heat, add the parsley

Anchovy Courgette Pasta

160106 Courgette Anjovy Pasta-0775

The courgette pasta, courgette cut into long spaghetti strands (you do need a spiral slicer/spiralizer), is wonderful when combined with a flavoursome sauce. This anchovy sauce is both salty and sharp in taste, the perfect addition to this dish!

4 anchovies (tinned)
1 onion, chopped
1 tbsp tomato puree
Chili flakes
2 tbsp olive oil
2 tbsp capers

400 g chopped tomatoes
200 ml black olives, chopped

A handful of dry roasted pecans, pine nuts and pistachio nuts
Parmesan cheese, grated

5 courgettes, spiralized

  1. On medium heat, fry the anchovies and onion in the oil
  2. Add the tomato puree and chili flakes. Let cook 1-2 minutes
  3. Add the capers and cook another minute
  4. Add tomatoes and olives.
  5. Let simmer 5-10 minutes
  6. In a dry frying pan, toast the nuts, then add them to the anchovy mix.
  7. Using a spiralizer, create spaghetti looking strands from the courgette.
  8. Fry the courgette a few minutes on high heat.
  9. Serve with some Parmesan cheese.