Home
Recipes
anchovies

Potato salad with herbed chilli dressing

Potato recipes

Potato salad with herbed chilli dressing

15 minutes

Brussels sprouts, anchovy and Parmesan salad

Anchovy recipes

Brussels sprouts, anchovy and Parmesan salad

30 minutes

Beef ravioli with chilli, kale and anchovy

Anchovy recipes

Beef ravioli with chilli, kale and anchovy

15 minutes

Caesar Sandwich

Sandwich recipes

Caesar Sandwich

Anchovy tortilla

Anchovy recipes

Anchovy tortilla

20 minutes

Ricotta with charred Tenderstem broccoli and crispy fried onions

Aliums

Ricotta with charred Tenderstem broccoli and crispy fried onions

25 minutes

Italian recipes

“Vitello” tonnato

15 minutes

Greek-style braised pork shoulder with fennel-and-baby marrow salad

Slow roast

Greek-style braised pork shoulder with fennel-and-baby marrow salad

4–5 hours

Brandy-roasted exotic mushrooms with fondue

Anchovy recipes

Brandy-roasted exotic mushrooms with fondue

30 minutes

Roast lamb with green sauce

Lamb recipes

Roast lamb with green sauce

2 hours

15-minute puttanesca penne

Cheat recipes

15-minute puttanesca penne

15 minutes

No-cook broccoli-and-cashew gnudi with olive salsa

Broccoli recipes

No-cook broccoli-and-cashew gnudi with olive salsa

Load more

No-cook broccoli-and-cashew gnudi with olive salsa

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 30 minutes

Ingredients

For the gnudi:

250 g broccoli, chopped
300 g cashew nuts
1 clove garlic, chopped
½ t lemon zest
2 spring onions, chopped
50 g Parmesan, grated, plus extra for rolling
4 T extra virgin olive oil
¼ t ground nutmeg
salt, to taste
white pepper, to taste

For the olive salsa, mix:

8 green olives, pitted and chopped
8 black olives, pitted and chopped
½ red onion, chopped
3 T Italian parsley, chopped
1 red chilli, chopped
4 anchovies, chopped
¼ cup red wine vinegar
3 T extra virgin olive oil
3 T lemon juice

Method

Blend the broccoli roughly. Do the same with the cashews.
Mix the broccoli and cashews, then process with the remaining ingredients.
Roll into balls and chill for 30 minutes.
Roll the balls lightly in Parmesan and spoon over the salsa to serve.

Browse more raw recipes here.