anchovy
calamarata pasta with shrimp and anchovy sauce
The calamarata pasta shape resembles calamari rings and is perfect with shrimp, lobster, mussels, or clams. Calamarata pasta hails from southern Italy, and in Sicily, calamarata is typically prepared with swordfish and tomatoes, a reflection of the island’s rich culinary traditions. Mr S and I recently returned from Sicily, TweetFacebookLinkedInTumblrStumbleDiggDelicious
Read Morecreamy baked spaghetti with leeks and anchovies
Who doesn’t like a one-pot pasta dish? This isn’t my first time making baked spaghetti and definitely won’t be the last. I am always drawn to dishes that include anchovies and this baked spaghetti is a keeper! I made it for two consecutive days, that’s how delicious it is! TweetFacebookLinkedInTumblrStumbleDiggDelicious
Read Morehummus (with a surprising ingredient)
Most of us have, at some point, enjoyed hummus either as a dip with pita bread and veggies or as a condiment slathered over a falafel. The recipe is simple; grab a can of chickpeas (aka garbanzo beans), garlic, tahini, lemon or lime juice, coriander and process in a blender. Hummus is a healthy substitute…
Read Morehomemade anchovy butter (umami-rich)
Making flavoured butter isn’t a new invention but when anchovies are added, you get a whole lotta umami-rich going on. Say what? Umami is a trendy foodie word for a pleasant savoury taste. In a nutshell, something to pump up the flavour like adding a splash of fish sauce or lime juice. I read that…
Read Morebruschetta with white anchovies
Bruschetta (pronounced bru-sketta) is a classic Italian appetizer consisting of toasted bread slices topped with fresh ripe tomatoes, fresh basil, and extra-virgin olive oil. There are oodles of variations and I’ve named a few here for you to consider: smashed avocado with chopped tomatoes; zucchini goat cheese bruschetta; smoked salmon with mascarpone cheese. TweetFacebookLinkedInTumblrStumbleDiggDelicious
Read Moregrilled radicchio with bagna càuda
Sometimes less is more and in cooking terms it’s spot on. Simple ingredients can make any dish shine. Bagna càuda is an Italian sauce made with butter, olive oil, garlic and anchovies. The Italians eat it with fennel, peppers, carrots, cauliflower. Fresh bread dipped in this sauce is simply scrumptious! Or, give your taste buds…
Read Moreprosciutto wrapped tomato
The holiday season is just around the corner and it’s that time of the year when we’re out socializing and entertaining at home. The thought of entertaining can be intimidating for both the novice and the experienced. When I know I am having friends over, I generate a plan, cook ahead, stay within my limits…
Read MoreBrussels Sprout Salad
Salads take on many forms from the traditional and the not-so-traditional like the one posted here. Brussels sprouts are not every persons cup of tea but I’ll bet if you try it as a salad with the following delicious ingredients, I think you just might be pleasantly surprised. Brussels sprout salad not only is esthetically…
Read MoreStuffed Round Zucchini (zucchine tonde ripiene)
Farmers’ markets always provide interesting selections of fruits and vegetables and most vendors are happy to share their knowledge of their produce. I spotted these round zucchinis at the Ridge Hill Yonkers’ Down to Earth Farmers’ Market – aren’t they adorable? Serves 4 4 round zucchinis 1 garlic clove, minced 3 or 4 sun dried…
Read MoreRoasted Red Pepper Salad with White Beans and Anchovy Sauce
I enjoy listening to stories of the past and with my mother in-law visiting, it’s the perfect time to hear more. Aida was born on the tiny island of Gibraltor 89 years ago. She moved to England in 1946 and has what I call a lovely Spanish/English accent. We are never short on conversation, our…
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