Tag

pasta

This is a take on a very traditional dish from Abruzzo.

Ingredients for two people:

  • 2 tbs extra virgin olive oil
  • one clove of garlic
  • 3-4 anchovy fillets
  • Couple of dry spicy chillies (feel free to use more!)
  • a generous bunch of italian parsley (also known as flat parsley).  Roughly chopped.
  • about 200gr pasta (a bit less than 1/2 pound)

Really easy on the execution side.

  1. Bring water to boil and put the pasta in
  2. Slowly cook the chopped garlic, anchovies, and chilies. I usually start it over medium heat and as soon as it gets hot (you see the garlic starts to fry a bit) I lower the heat to a simmer.  Let is simmer until the pasta is cooked (about 12mins)
  3. Drain the pasta and our in the oil mix
  4. Quickly stir it and add the parsley

 

Done!

 

My grandma cooks baccala’ in a variety of ways. Once in a while she also made pasta with it.

The recipe I used is not quite what she did, but it was heavily inspired by her cooking.

Note that in this case I used a standard tomato sauce as the main base for the sauce. in other words I had already made a standard tomato sauce and I used that one with the baccala.

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My friend Claudio suggested to grab lunch at this lunch spot called Il Corvo. It’s right behind the market down the steps.

He said he was sharing space with the gelateria Procopio – which I found a bit mediocre the couple of times I ate gelato there.

Well, il Corvo definitely makes it a worthy spot now. They make pasta by hand every morning and serve a few different dishes every day.

The quality was very good and the price is good as well. It’s a 10-15 dollar lunch depending on whether you get some wine, an appetizer, etc. great lunch portion.

I will definitely go back. It’s only a few minutes from our office and it has a nice characteristic vibe. Busy but now crowded.

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Tonight I wanted to make a vegetarian carbonara dish. The thing is that if you take pancetta (or baken) out of the equation it becomes really tricky to give it that distinct flavor and extra dimension that this simple dish needs. It becomes even trickier when you don’t like that much cream in your sauces – which I don’t.

So… I tried to experiment a bit and borrowed a bit from a Caesar salad type of dressing. I used a mix of zucchini and squash to give it a bit of texture, color and substance. I used anchovies and fresh herbs (one mint leaf, parsley, and thyme) in additional to the eggs for the sauce. I used just a dash of whole milk, but of the cream sauces out there go ahead and add more.

All in whole it was much better than I actually expected. You should not be concerned about the anchovies because you can’t really tell, but they do add the extra something I was looking for.

 

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