#Anchovies in oil

[tomsflavorfusion]

Green Salsa Recipe - The GialloZafferano Recipe

Green Salsa Recipe – The GialloZafferano Recipe Podcast Recipe Duration 1:47 – 6 steps Either because the meat becomes stringy after a while, or because the flavor risks being monotonous, but boiled meat, let’s face it, no matter how good it may be – sometimes – it becomes a challenge to dispose of. Luckily, however, the Piedmontese were able to invent the right condiment to accompany it and…

[gentlemensarts]

[xylophone888]

dietary habits

[morethansalad]

Vegan Anchovies

[boyjoan]

can I tell you about my lunch or will I be shot and killed

[buffetlicious]

My takeaway pack of Cai Png (菜饭) dinner. The box is filled with savoury & sweet crispy ikan bilis (dried anchovies) & crunchy peanuts, a large helping of bitter gourd & egg stir-fry plus a steamed fish fillet drizzled with fragrant ginger & shallot oil.

[battenthecrosshatches]

Excited about: boquerones

[cinematicnomad]

wait, do you have a link for that gochujang pasta you made?? that sounds delicious!

ahh i don't! it's just like. my own version of a pantry pasta based on what i usually have in my cupboards. every time i make it, there's a little variation but i'll try to share what i do if you're curious:

ingredients garlic (as many cloves as you like, i like a lot) tomato paste gochujang red chili pepper flakes anchovies (optional) splash of wine (red is preferable, but white is ok) 28oz can of tomatoes (ideally diced, but whole is fine—just crush with a spoon) +extra cherry tomatoes (if available) salt/pepper/a little garlic powder olive oil worcestershire sauce (weird i know) butter spaghetti (but any pasta shape is probably fine) if you have it: parsley or basil for serving: parmesan

directions: 1. thinly slice garlic cloves 2. coat bottom of pan with olive oil, heat over medium heat. 3. add sliced garlic, let it get fragrant, then stir to keep from burning 4. when the garlic starts to turn golden, add tomato paste—i probably eyeball around. 1tbsp? stir and let that cook off until it's a dark brick color, about 1–2 minutes. then add gochujang. follow the same procedure. 5. if including anchovies, drain oil and add them whole. stir until anchovies dissolve 6. add red chili pepper flakes. stir. let toast for about 30 seconds. 7. add splash of wine (maybe, 1/4–1/2 cup?). cook off for about 1–2 minutes. 8. add can of tomatoes and any extra cherry tomatoes (sliced in half). 9. add salt, pepper, and garlic powder. add a splash of worcestershire sauce (fish sauce could also be used here, but genuinely: just a splash). not too much. you can adjust seasoning later. 10. if you want it a little thinner, add a splash of water. 11. bring to a boil, then turn to a simmer. 12. (IF using basil, toss in a stem or two with leaves—if not, ignore) 13. bring pot of salted water to boil. cook spaghetti/pasta according to instructions on box. 14. when pasta is ready before draining, scoop out 1/2 cup of pasta water. add it to the sauce with a pad of butter (maybe, 1tbsp?). stir to combine. 15. drain pasta water 16. if you have any fresh herbs, dice and add to the sauce now. if you added basil stems earlier, fish them out and toss. 17. serve with parmesan, fresh cracked pepper, and a drizzle of good olive oil on top if desired.

tada!

[falseandrealultravival]

Grilled Chinese cabbage (prose, cooking)

Chinese cabbage steak. Cut Chinese cabbage into 1/8 lengthwise. Grill two of those 1/8 pieces on both sides in a frying pan with olive oil, and season with salt, anchovies (1 fillet), pepper, and Parmesan cheese—light flavor.

2024.11.18

グリル白菜(prose , cooking)

白菜のステーキ。縦１/８に切った白菜、その１/8の２個を、オリーブオイルを敷いたフライパンで両面を焼き、塩、アンチョビー（１フィレ）、胡椒、パルメザンチーズを絡ませ味付けする。軽やかな風味。

[askwhatsforlunch]

Sage and Anchovy Tomato Spaghetti

A comforting pasta dish, quickly and easily prepared with a few ingredients you might find in your larder, these Sage and Anchov Tomato Spaghetti are delicious, hearty and perfect for slowly easing into the week! Happy Monday!

Ingredients (serves 2):

200 grams/7.05 ounces whole-wheat spaghetti

2 tablespoons olive oil

2 large leaves Garden Sage + 2 smaller ones

half a dozen beautiful anchovies, kept in oil + 2 more for garnish

half a dozen leaves Garden Basil

1 garlic clove, minced

½ teaspoon Red Chili Flakes

1 tablespoon Modena Balsamic Vinegar

4 Whole Peeled Tomatoes, and 1/3 cup of their juice

1 tablespoon caster sugar

In a large pot of salted boiling water, cook spaghetti according to package’s directions, generally 9 to 11 minutes until al dente.

Meanwhile, heat olive oil over medium-high heat in a large, deep skillet.

Add large Sage leaves, and fry, about a minute on each side. Transfer to a paper towel; set aside.

Add anchovies, to the skillet, and cook, a couple of minutes.

Finely chop remaining Garden Sage and Basil, and stir into the skillet. Cook, 1 minute more.

Add minced garlic. Cook, another minute. Stir in Red Chili Flakes. Cook one minute more. Deglaze with Balsamic Vinegar.

Roughly chop Whole Peeled Tomatoes, and stir them into the skillet, with their juice. Bring to a slow boil, then reduce heat to medium. Stir in caster sugar until dissolved. Simmer, 5 minutes.

Once the spaghetti are cooked, drain quickly and stir immediately into the skillet, along with 1/3 cup of its starchy water, coating into the hot tomato and anchovy sauce.

Serve Sage and Anchovy Tomato Spaghetti  hot, each plate topped with an anchovy and a fried Sage leaf, with a glass of chilled dry white wine like a Sauvignon Blanc or Pinot Grigio.

[tomsflavorfusion]

Fried mozzarella and anchovies skewers recipe

Fried mozzarella and anchovies skewers recipe To prepare the fried mozzarella and anchovy skewers, start by cutting the pizza mozzarella into slices 1. Then drain the anchovies in oil. Then take a long slice of sandwich bread, place the mozzarella slices 2 trimming them to have an even layer 3. Place some anchovy fillets 4 and cover with another slice of bread 5. Continue with slices of…

[gentlemensarts]

[br1ghtestlight]

this is present day andy and ollie btw

[davidwhornii-blog]

Pissaladière

What a wonderfully unctuous treat to share with friends and a relaxing glass of wine. This southern French tart takes its name from pissalat (or pissala), a pungent anchovy paste that gives the flatbread its distinctive flavor. Here, oil-packed anchovies are melted into the caramelized-onion topping.

For this recipe, please go to:

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[platinum-iridium]

you wanna take your food to the next level but you're scared of a little anchovy paste? grow up

[seven-deadly-dishes]

Bagna Cauda (Piedmontese Warm Anchovy & Garlic Sauce)

via Tina's Table