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Posts Tagged ‘Fish’

 

Just like last year, I’ve been buying up my beloved dry farmed early girl tomatoes like crazy.  They are the best tomato ever, and if you are lucky enough to find them at your farmers market, buy them.  You won’t regret it.

With those tomatoes on my mind, I was quite excited to stumble across this recipe in this month’s Food and Wine.  The tomatoes don’t get cooked, so it’s really a perfect recipe to savor the last of the amazing summer tomatoes.

Pasta with Tomatoes, Anchovies, and Almonds
Recipe by Food and Wine

Ingredients
1 1/2 pounds  tomatoes, cored and finely diced.  I used dry farmed early girls, but the recipe recommends beefsteak.  I think any meaty tomato that doesn’t have a lot of water in it would work.
1/4 cup finely shredded basil leaves
2 scallions, white and green parts, thinly sliced
1/2 cup extra-virgin olive oil
Pinch of crushed red pepper
Salt and freshly ground black pepper
1/2 cup salted roasted almonds
3 large oil-packed anchovies
1 large garlic clove, smashed
1/2 cup grated fresh pecorino cheese.  I used parmesan, but the recipe recommends Fiore di Sardo.
2 tablespoons capers, drained
1 pound pasta.  I used fetticine, but the recipe recomments spaghettini

Directions

In a large bowl, combine the diced tomatoes with the shredded basil, scallions, olive oil and crushed red pepper.  Season lightly with salt and black pepper and let the tomatoes stand for 20 minutes.

Meanwhile, in a mini food processor, pulse the almonds with the anchovies and garlic until finely chopped. Add the 1/2 cup of cheese and the capers and pulse to combine.

In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, shaking off the excess water. Add the pasta to the tomatoes along with the chopped almond mixture and toss well. Serve the pasta, passing extra cheese at the table.

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Orecchiette is this cute little ear-shaped pasta that I use in one of my favorite dishes.  My husband got the recipe from an old Italian roommate of his and it was the first meal he cooked for me.  I was also the first time I had ever had broccoli rabe.  I fell in love.  I love it almost as much as arugula.  The broccoli rabe that is.  My husband does actually place before arugula in my heirarchy of awesome. 

The dish also has anchovies in it.  Don’t be afraid.  And don’t skip them.  They add a fabulous briny, rich taste to the sauce that compliments the bitter broccoli rabe perfectly.  Plus, Michael Pollan says to eat your little fishies, and you can’t argue with him.

Orecchiette with Broccoli Rabe
Recipe by some Italian guy

Ingredients
1 pound orecchiette pasta (De Cecco is the only store brand I’ve seen that makes it.  If you can’t find it, I think farfelle would be a good substitute.)
1-2 bunches of broccoli rabe, washed and cut into 1 inch chunks
1 4 ounce tin of anchovies.  If they are really firm, you might want to give them a coarse dice before adding them just to help them disintegrate.
1/4 cup or so of olive oil
4 or so garlic cloves, finely minced
good size pinch of red pepper flakes

Directions
In a large pot of salted water, cook the pasta according to the package, and drain, reserving a half cup or so of pasta water.

While the pasta cooks, heat the olive oil in a wide skillet over medium heat.  Add the red pepper flakes and garlic and saute for a couple minutes, until the garlic is golden brown.  Add the anchovies, stirring to help them break down.

Add the broccoli rabe, tossing with the oil so it wilts.   Cook for a few minutes until it is completely incorporated with the oil and has wilted.  Add a little bit of the pasta water if it looks dry. 

Toss with the orecchiette and serve with lots of parmesan cheese.

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Yes, those are anchovies.

Don’t close your browser in digust, it is going to be alright.  Trust me.

I stumbled upon this recipe while looking for ways to use the zucchini that is now starting to pour in from my CSA.  I’ve used anchovies before, so I’m not bothered by them.  They really do get a bad rap.  In this recipe, they disintegrate into the sauce and the result is a briny, rich taste.  You would probably guess that there were olives in the dish before you guessed a fish.

It’s an easy dish and a good way to use your zucchini.  It was wonderful with a glass of white wine.

Pappardelle with Zucchini, Anchovies and Mint
Food and Wine, January 2002

Ingredients
4 ounces anchovies, drained and minced
1/4 cup finely chopped mint
2 tablespoons snipped chives
1/4 cup plus 2 tablespoons extra-virgin olive oil
4 large garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
1 1/2 pounds medium zucchini, thinly sliced lengthwise
Coarse sea salt
1 pound dried pappardelle
Freshly grated Parmesan cheese and lemon wedges, for serving

I had some lemon pepper pappardelle from Trader Joes in my pantry, so I used that.  I also substituted a green onion for the chives.

Directions

In a large bowl, mix the anchovies, mint, chives and 2 tablespoons of the oil.

In a large skillet, heat the remaining 1/4 cup of oil until shimmering. Add the garlic and crushed red pepper; cook over moderate heat until the garlic is lightly golden, about 3 minutes. Add the zucchini, season with salt and cook over moderately high heat, tossing, until crisp-tender, about 5 minutes. 

Meanwhile, cook the pappardelle in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta water. Return the pasta to the pot. Add the zucchini and the reserved pasta water and toss over moderate heat. Transfer the pasta to the bowl with the anchovies and herbs, season with salt and toss well.  Serve right away, passing the Parmesan and lemon wedges at the table. 

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