Spaghetti with Mackerel and Breadcrumbs (Spaghetti allo Sgombro con pangrattato dorato)

Bea has Sicilian roots and that clearly shows in the recipe for Vermicelli alle Alici con pangrattato dorato that she posted recently. Since fresh anchovies are not so easy to find around here and it is a lot of work to clean … Continue reading Spaghetti with Mackerel and Breadcrumbs (Spaghetti allo Sgombro con pangrattato dorato)

Italian Green Sauce (Salsa Verde)

Salsa Verde is a green sauce that is great with boiled meats, like the chicken that’s left over when you make brodo (broth) for tortellini. It is also good with steamed or baked fish. Salsa verde turns bland fish or chicken into something really nice. With a blender it is very easy to make. The main ingredients are parsley, capers, garlic, anchovies, vinegar, and olive oil. There are many recipes for salsa verde around, some also include pickles, fresh breadcrumbs, or hard-boiled egg yolks. I like to include a bell pepper. In the photo you can see that the Salsa Verde I … Continue reading Italian Green Sauce (Salsa Verde)

How to Rescue Wilted Basil (or Parsley)

No recipe today but just a simple trick. I tried it on a hunch and was surprised how well it worked! Basil is notoriously difficult to keep because the leaves are not very robust and can’t withstand refrigerator temperatures — they turn black when kept below 12C/55F or so. But outside of the fridge basil wilts easily, as shown in the picture above. If it is only just a bit limp but not completely dry or black, it can be rescued with a very simple trick! Just submerge the wilted basil in cold (not too cold) clean water and wait. … Continue reading How to Rescue Wilted Basil (or Parsley)