Tagged with anchovies

Pasta with Calamari and Bell Peppers

Pasta with Calamari and Bell Peppers

Calamari and squid are both types of cuttlefish. You can use any type for this recipe. Squid can be cooked in two ways: either very short or very long. Something in between, and it will be tough. Since I was hungry when I was making this dish, I opted for the short method. But this … Continue reading

Fresh Cod alla Vicentina with Polenta

Fresh Cod alla Vicentina with Polenta

Bacalà alla Vicentina is a famous dish from the North Italian city of Vicenza, prepared with dried cod. The cod is cooked low and slow and flavored with onions, anchovies, parsley, milk, extra virgin olive oil, and grated cheese (grana padana or parmigiano reggiano). This is one of the exceptions where cheese is actually paired … Continue reading

Egg White ‘Pizza’ With Tuna

Egg White ‘Pizza’ With Tuna

When you make crème brûlée, you will have a lot of leftover egg whites. On the master of cook I saw this recipe for a ‘pizza’ made from egg whites with a tomato sauce and tuna. In Italian it is called “Bianca, morbida con sugo alla marinara e tonno”, and it is true that the … Continue reading

Slow Roasted Kale

Slow Roasted Kale

Baking or slow roasting is an original way to prepare kale. It takes a long time to bake, but most of that is inactive time. This version with Italian flavors has great depth of flavor and a nice texture. For best results, remove the tough central ribs before shredding the kale. Ingredients For 2 servings … Continue reading

Braised Cauliflower (Cavolfiore Affogato)

Braised Cauliflower (Cavolfiore Affogato)

A traditional side dish of Sicily is Bastaddi affucati, a Sicilian type of purple cauliflower braised with wine. I got the inspiration to try this dish from Viaggiando con Bea. Since bastaddu (in Sicilian, bastardo in Italian) is difficult to find outside of Sicily, the version with regular cauliflower (cavolfiore) is more widespread. Affucatu (affogato in Italian) … Continue reading

Bagna Càuda

Bagna Càuda

As an appetizer for my Piemonte-themed evening I decided to make bagna càuda. This is a hot dip sauce made with olive oil, anchovies, and garlic and served with raw or cooked vegetables to dip. There are many varieties, with a lot of them including butter besides olive oil or even milk or cream. Also … Continue reading