12-7-17 Spaghetti with anchovies and Ciabatta crutons

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If you like anchovies you will love this dish.

I was cooking for myself tonight, so I decided to try something that I know would not be a favorite of Patience.  She appreciates “anchovies light” and I’ve been anxious to try a little “anchovies heavy”.

INGREDIENTS:

1.     Spaghetti – linguine or angel hair could easily be substituted

2.     Olive oil

3.     Garlic – 1 large clove pressed

4.     Anchovies – 4 fillets finely chopped

5.     White wine – about 2-3 tablespoons

6.     Red Pepper flakes

7.     Fresh oregano and tarragon

8.     Salt and black pepper

9.     Ciabatta bread cut into bite sized cubes

PROCESS:

Coat the bread in olive oil and toast on the stove top (or oven if you prefer). Set aside.

In a small bowl mix the anchovies, garlic and wine and cook in olive oil with the herbs and red pepper flakes until the achovies break down, in a skillet large enough to eventually accommodate the pasta.

Add the pasta to the skillet along with some pasta water and black pepper. and mix thoroughly. Serve with fresh herb garnish and the croutons.

COMMENTS:

If you love anchovies you will love this dish. All I can say is I loved it and can’t wait to do it again – the next time I’m alone.

With a sprinkling of salt, the croutons are a great snack with a glass of wine.

Day 4 Spaghetti with eggplant and anchovies

 

I wanted to counter the sweetness of the eggplant with the hint of anchovies..

INGREDIENTS:

1.     Eggplant – pealed and diced

2.     Olive oil

3.     Shallots

4.     Garlic

5.     Anchovies – 3 finely chopped

6.     Del Monte diced tomatoes with oregano and basil

7.     Fresh Basil and Thyme

8.     Red pepper flakes-optional

9.     Mozzarella cheese diced

10. Spaghetti

11. Parmigiano cheese for grating

PROCESS:

Brown the eggplant in skillet with olive oil over medium high heat. Remove and place on a paper towel to drain.  Cook the shallots, garlic, and anchovies in the same skillet (with or without the red pepper flakes) until soft, then add the tomatoes and eggplant.  Simmer over medium heat for about 30 minutes.

In the meanwhile cook the pasta until al dente, drain, and add to the skillet with the sauce.  Mix thoroughly with the sauce and mozzarella.

COMMENTS:

I thought the dish was a little too sweet because of the Del Monte tomatoes.  Patience disagreed.  The next time I will use either freshly grated Roma tomatoes of canned San Marzano tomatoes.

I MAY HAVE A NEW FAVORITE

Tonight's dinner was fantastic, and you no by now that I am not one for over-exuberant statements.  I wanted rustic and got rustic plus!



INGREDIENTS:

Penne rigatta
Ciabatta bread cut into 1/4 inch cube
Arugula coarsely chopped
Anchovy fillets finely chopped (3)
Olive oil
Celery
Garlic and shallots
Red pepper flakes
Dry basil and oregano

PROCESS:

Place the bread in a bowl, add salt, pepper, seasoning, and olive oil and mix well.  In a buttered skillet toast the bread and set aside on paper towels to drain and cool.

In olive oil saute the garlic, shallots, celery, and anchovies with the red pepper flakes.



Add the cooked pasta to the pan and mix in the arugula and sprinkle with the croutons.

Serve with grated Romano or Parmigano cheese.

COMMENTS:

This was sooooo good; it is on the same level as broccoli rabe.

1-11…Fusilli with Kale and Mustard greens

Patience described to me the “brain benefits” of eating greens, recently broadcast on an interview on NPR. Of course I immediately went out and bought 18 pounds of greens, which has resulted in tonight’s dinner.

INGREDIENTS:

Fusilli Fresh Kale Bacon coarsely chopped Anchovies, 3 or 4 fillets finely chopped Olive oil Garlic and onion Basil and oregano Salt and pepper

PROCESSS:

Cook the bacon, remove, drain, and set aside. Add olive oil to the pan and cook the garlic, onion, and anchobies until soft. The anchovies will melt into oblivion. Chop the greens and blanch in boiling water for 4-5 minutes, drain, and add to the pan, along with red pepper and seasoning, and cook over low heat.. Cook the pasta in the water used for the greens, add to the pan with the greens and mix well. Mix in most of the bacon and serve with bacon sprinkles and parmigiano reggiano cheese.

COMMENTS:

Those of you who read this blog regularly no how stingy I am with praise, so you will be surprise when I go APE over this dish. It was fantastic!!! I loved it!!! I suspect it was the combination of the Kale and anchovies that gave it an almost sweet taste, or maybe the bacon and cheese….no…it was the anchovies and cheese….or was is it the kale and bacon? Whatever it was….it was great.

12-24…7 FISHES MINUS 5, A CHRISTMAS EVE TRADITION

There was no way I was going to do the seven fishes tonight. I took the easy way out and opted for a shrimp cocktail appetizer followed by linguine with an anchovy sauce.

Our dear friend Julie joined us for dinner, and in all of my excitement I forgot to take photos. My bad.

INGREDIENTS:

Linguine
Olive oil
Garlic and shallots
6 Anchovy fillets coarsely chopped
Italian parsley, finely chopped
Parmigiano reggiano cheese

PROCESS:

Heat the olive oil and add the garlic, shallots, and anchovies and cook while waiting for the pasta to be finished.

Add the pasta to the pan, toss in the parsley, and mix well. Add some of the pasta water if needed, Serve with grated parmigiano cheese.

COMMENTS:

Memories of Christmas Eves spent with my parents descend upon me every year at this time, memories which are always welcomed… Smelts, Bacala, Calamari, and more. My enjoyment of the fish never matched my father’s, but with each passing year I seem to remember them tasting better and better.

I don’t try to reproduce those Christmas Eves; this simple dinner with Patience and Julie is more than enough for me, and it’s memory will stand up to the best of them.

Happy Birthday mom, and Merry Christmas to all.

EGGPLANT & ANCHOVIES 8-8, or, cooking outside the box

I’m feeling a bit adventuresome tonight, a.k.a. I’m trying something new, at least to me. I’ve enjoyed the rather sweet taste…almost cinnamon–like…of the eggplants in recent dishes, and have decided to combine it with something from the other side of the spectrum…Anchovies.

Here’s the plan…anchovy infused olive oil sauce, combined with sautéed diced eggplant and toasted croutons.



INGREDIENTS:

Angel Hair pasta
Anchovy fillets, finely chopped
Olive oil
Garlic, 1 clove passed through a garlic press
Eggplant
Ciabatta bread
Flat leaf parsley
Sweet vermouth
White wine
Lemon juice

PROCESS:

Peel the eggplant and slice crosswise. Salt both sides and place in colander, cover with paper towels and allow liquid to drain. This can be enhanced by placing bowl on top to exert pressure. After 30 minutes remove and dice the eggplant.

Meanwhile, cut the bread in small pieces, coat with olive oil and toast in oven.

Mix the anchovies and garlic in a teaspoon of sweet vermouth and sauté in olive oil until the anchovy breaks down. Add the eggplant and cook over medium high heat, adding the parsley while it’s cooking. On an impulse I added lemon juice and a splash of white wine.

A few grape tomatoes were added for color.

Add the pasta to the pan along with the croutons and a few drizzles of olive oil. Serve with Parmesan cheese.

COMMENTS:

Patience’s response was “Bravissimo!”

Don’t be turned off by the anchovies…it works to create a fusion of delight.

PASTA QUEST…JUNE 15…DAY 3

Farfalle with zucchini, tomatoes, and a bunch of good stuff

INGREDIENTS:

Farfalle
Olive oil
Garlic
Anchovies, 2 fillets finely chopped
Zucchini, cut into small pieces
Green onions
Fresh oregano and basil
Lemon juice
Sweet Vermouth
Red pepper flakes
Grape tomatoes, halved
Tomato paste, 1 tsp

PROCESS:

Saute the garlic, onions, anchovies, red pepper flakes, and tomato paste until soft. Add the zucchini, lemon juice, and herbs and cook for 4-5 minutes then add the sweet Vermouth and the grape tomatoes, and simmer for 10-15 minutes.

Add the pasta when cooked, along with some of the past water, mix and cook for another 1-2 minutes. Drizzle with olive oil before serving.

Comments:

I’ve served pasta with zucchini a number of different ways, but this is my favorite. I think the achovies and sweet vermouth gives this dish a distinct flavor.

PASTA QUEST…JUNE 13…DAY 1

It feels good to be back in the kitchen planning another pasta dinner. I scrounged around in a nearly empty fridge and found some arugula and old Ciabatta buns…with a little olive oil, garlic, and lemon that should be enough for dinner (I hope!)

Here’s the plan, really quite simple:

Before cooking the pasta, either Capellini or Linguine, I will grate the bread to create about ¼ cup of crumbs and chop 2-3 cups of the Arugula and set both aside. While the pasta cooks I’ll sauté the finely sliced garlic in the olive oil along with 3 Anchovie fillets, mashing them with a fork while they cook. If I don’t
forget I’ll add the juice from half a lemon later in the cooking process.

The cooked pasta goes in a serving bowl and is tossed the oil-garlic-anchovy mixture and the Arugula, plus a bit of the pasta water as needed. Some additional olive oil will be drizzled on the dish followed by the breadcrumbs.

I’m writing this out before hand, rather than after the fact, so things are a bit out of the usual order.

INGREDIENTS:

Bread crumbs…toasting them is an option
Arugula
Olive oil
Garlic
Fresh lemon juice
Anchovies

COMMENTS:

I was concerned about this...not sure how it would turn out, but to my great delight it was quite good...no...very good. Patience worked extra late tonight and at her urging I did not wait for her. When she got home I warmed up some of the pasta and she really liked it. For those who hate anchovies...she could not tell they were there. But they were, giving a very deep, robust flavor to the sauce. Not at all "fishy".

I don't know that the Arugula is needed...I think it would be fine on its own.

I don't know what to call this...I know anything with Anchovies in the name will keep many people away...perhaps Capellini (Angel hair) with mystery sauce and Arugula.