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4 Ottolenghi anchovy recipes to try now

by Francesca Sleet

published on 29 September 2022

With their intensely savoury and salty flavour profile, anchovies are an ingredient many people love to hate and often without fully exploring their potential first. Eaten straight out of the tin, they are undoubtedly a little on the bold side but incorporated into the base of a pasta sauce say, or whisked into oil and lemon to create a salad dressing, and they add a subtle and complex umami note that would sneak past even the most passionate anchovy haters. Still not convinced? If there’s one chef who knows the full scope of this tinned delight, it’s Yotam Ottolenghi, who uses them to add depth to sauces, oils, and stews. Discover four classic Ottolenghi anchovy recipes to convince you to give anchovies a chance.

Yotam Ottolenghi’s Barley, Tomato and Watercress Stew

Yotam Ottolenghi’s Barley, Tomato and Watercress Stew

by Yotam Ottolenghi, Ixta Belfrage

This hearty barley stew is topped with fresh watercress, soft tomatoes and kohlrabi, roasted in an anchovy marinade until caramelised and golden-brown.

Yotam Ottolenghi’s Roasted Aubergine with Anchovies and Oregano

Yotam Ottolenghi’s Roasted Aubergine with Anchovies and Oregano

by Yotam Ottolenghi, Tara Wigley
from Simple

Crisp on the outside and soft on the inside, this roasted aubergine dish is topped with a deeply flavourful anchovy and herb oil. Perfect as is or as a punchy side dish.

Yotam Ottolenghi’s Celeriac Steaks with Café de Paris Sauce

Yotam Ottolenghi’s Celeriac Steaks with Café de Paris Sauce

by Yotam Ottolenghi, Ixta Belfrage

A fantastic veggie alternative to the French classic, these roasted celeriac steaks are meaty enough to carry the rich buttery sauce, which is flavoured with, you guessed it, anchovies. The perfect Sunday afternoon meal.

Lamb Rump with Vanilla-Braised Chicory and Sorrel Pesto

Lamb Rump with Vanilla-Braised Chicory and Sorrel Pesto

by Yotam Ottolenghi, Ramael Scully

This tender lamb rump is perfectly complemented with a salty, fresh pesto made with anchovies, plenty of capers, and lemony sorrel. Serve hot with a drizzle of olive oil.

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