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All-purpose Anchovy Oil Recipe

All-Purpose Anchovy Oil Recipe
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Prepare the ingredients before making All-Purpose Anchovy Oil in your home. Then, follow these steps below to serve All-Purpose Anchovy Oil for your family or friends.

Ingredients: All-Purpose Anchovy Oil

  • 300 ml Extra virgin olive oil
  • 4 clove Garlic (crush with the flat part of a knife)
  • 1 Red chili peppers (sliced into rounds)
  • 8 Anchovy fillets

How to Make All-Purpose Anchovy Oil

If you have prepared the ingredients needed, now time to start cooking. There are 21 steps you must follow to make All-Purpose Anchovy Oil in your home by yourself.

    Step 1
  • Put the extra virgin olive oil and garlic in a cold pot and heat over low heat.
  • Step 2
  • Gradually, you will see small bubbles coming up from the garlic and it'll start to smell nice. At the same time, prepare a cold wrung-out kitchen towel.
  • Step 3
  • Once the garlic starts changing color, scoop out the ones that have turned light brown with a mesh ladle.
  • Step 4
  • [Helpful Hints] The garlic aroma of the oil will differ depending on how dark the garlic has been browned. I normally brown garlic like the ones shown in this photo.
  • Step 5
  • However, once the garlic browned like in Step 4, they will get dark very quickly. So if you don't scoop them out from the oil promptly, they will get burnt and spoil the aroma.
  • Step 6
  • Until you get used to making this oil, it may be a good idea to scoop the garlic out when the color is little lighter than the photo in Step 4.
  • Step 7
  • When you've scooped out all the garlic, turn off the heat. Add the anchovy fillets and red chili peppers to the oil, then stir lightly.
  • Step 8
  • As soon as you finished stirring the oil, place the pan from Step 7 on the cold wrung out kitchen towel from Step 2. The anchovy oil is ready. Let it cool naturally.
  • Step 9
  • Once the anchovy oil has cooled completely, transfer to a sterilized jar to store. Transfer all the anchovy bits from the pan as well.
  • Step 10
  • The anchovy bits tend to sink to the bottom of the jar. Use only the oil, or use the oil with the other ingredients depending on the dish.
  • Step 11
  • Not only for pasta or ajillo, you can make a salad dressing by adding white wine vinegar, salt and pepper to this oil. It is so versatile!
  • Step 12
  • This is roasted asparagus with anchovy oil. I put asparagus in a heat resistant dish, added this anchovy oil, seasoned with salt and pepper, and roasted in the oven.
  • Step 13
  • Use the oil with the anchovy settled at the bottom and roast in the oven for 10 minutes at 250°C. You can make a delicious dish like this very easily using the anchovy oil.
  • Step 14
  • This is a variation of this oil, "Sundried Tomatoes Marinated in Oil".
  • Step 15
  • This is another variation of this oil, "Grilled Eggplant Marinated in Oil". These are both my favorites!
  • Step 16
  • "Authentic Peperoncino With Anchovies". It's very nice if you drizzle a little anchovy oil over this kind of oil-based pasta.
  • Step 17
  • [Note] The spiciness of the oil differs depending on when you add the red chili peppers to the oil.
  • Step 18
  • I add the red chili peppers between Step 2 and Step 3, but I think adding them in Step 7 is better for most people.
  • Step 19
  • The amount of anchovy fillets in this recipe suits various dishes.
  • Step 20
  • I tend to change up how I make the anchovy oil depending on what I'm making. Like adding an extra anchovy fillet, for example.
  • Step 21
  • I uploaded "Very Useful Garlic Chips and Garlic Oil". This oil is also very convenient, and I always have it stocked all year round.
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