Tag Archives: anchovies

Fiori di zucca fritti – Fried courgettes’ flowers (- 10 weeks)

Recipe 23: This is a recipe that it’s quite difficult to realize in UK, just because it’s almost impossible to find the courgettes’ flowers in here. By the way it’s so typical, so good and i wanted to try to do it so much that i wait a week that i was back in Italy to try it. This as well couldn’t miss on my blog!

Ingredients: buy 2-3 courgette’s flower per person. Probably you can find them in spring in Borought Market also if they will be a bit more expensive than in Italy. Then buy 2 mozzarella cheeses, some anchovies under oil, salt, pepper, some flour and olive oil.

Wash the flowers and let them dry. Cut the mozzarella (my mum had bufalo mozzarella… just amazing) and the anchovies in pieces big enough to enter in the flowers.

Open them a bit, insert the cheese and the anchovies add some salt and pepper and close them as you can. Prepare now the Pastella, a mix of flour and water.

You will need the pastella to cover the flower before to fry them, so i can’t really give you teh quantity of flour and water. Just mix a big quantity and if it’s to liquid you can always add more flour or pass the flower in more flour after (as i did). However thicker it is and more crunchy and crispy are coming the flowers.

Then place them in boiling oil and wait for them to cook, turning them every now and then. When ready and colored, take them off and place them on an absorbing kitchen paper before to serve them still hot!

It will be a success! Buon appetito!

PS. Mamy che te ne pare? alla fine ci sono venuti benino no? Io avrei fatto la pastella piu’ corposa, ma era cosi tanto che no  li mangiavo che tra la mozzarella di bufala ed il fatto che in casa rimangono piu’ leggeri, me li sono proprio goduti!

Fiori di Zucca fritti

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Homemade mayonnaise and russian salad – Insalata russa

Recipe 29: In the office they decide to organize a little Halloween party and i wanted to help out with some food. But what i could cook considering we don’t have any oven? It also has to be something easy to bring. So because someone else was thinking about the desserts, and we were going to have cheese and wine all night, i decided to prepare some Insalata russa, that you can easily eat with bread and crackers.

Ingredients for a starter for 8 people: 3 big potatoes, 5 carrots, 150gr peas, 5 eggs, some anchovies in olive oil, some capers, half of a little spoon of mustard, a lemon, a glass of olive oil, a bit of vinegar, salt and pepper.

For the mayo i suggest you to use a mixer because otherwise it will be very hard to maintain always the same speed and strength. However add 2 egg yolks with a pinch of salt and start to mix, better if with a wooden spoon and always in the same sense. At this point you will add the olive oil little by little and with some lemon juice drops too.

After a bit the mayonnaise will start to become thicker, so you can add the remaining lemon juice always mixing a bit.

Wash, peel, cut and  cook all the vegetables in different pans and when boiled, cut them in little pieces. mix this with the peas, the mayo the capers and the anchovies finely chopped, salt, pepper, a bit of vinegar and mustard.

Boil the other three eggs and place it on the salad as a decoration. Place everything in the fridge and enjoy after some hour. Cold it’s better!

Otherwise another good mix is Mascarpone with capers, anchovies and parsley! That’s really great.

PS. Mamy la tua insalata russa con la maionese fatta a casa e’ stata un successo! Diciamo che dopo avre provato una volta a farla  a mano sono subito andata sul robot da cucina perche non riuscivo piu’ a mescolare, ma il risultato comunque non ha nulla a che vedere con quella che compri! Se la sono finita tutta in ufficio!

Pasta alla puttanesca (-25 weeks)

Recipe 54 : It’s a long time I don’t cook pasta and I really wanted to prepare for my parents and me something my mum doesn’t do often. This is a classic in the pasta dishes and very easy as usual: pasta alla puttanesca.

The ingredients for 3 people are: 300gr pasta (normally it’s with spaghetti, but I decided to use a short pasta called gnocchi, perfect to contain the sauce) 50gr black pitted olives, 300gr tomatoes sauce or passata, 2 spoons of cappers, 5-6 anchovies, some parsley, salt, chili, olive oil and a garlic clove.

Cut the anchovies, the olives and the parsley in little pieces. In the meantime put some olive oil in a pan with the garlic clove or some garlic powder until goldish and then take it out. To give more flavour I suggest you to crush the garlic a bit before.

Then place in the pan the anchovies in pieces and wait for these to melt in the oil. When this is ready, add the olives, the parsley and the cappers. Mix and let it cook a bit, then pour the tomatoes sauce, some chilli, salt and leave it for 10 – 15 minutes to cook until becomes a bit thicker.

In the meantime you can put the pasta in the water and one minute before the time written on the bag, drain it and place it in the sauce, mixing very well.

Serve it in a plate without Parmesan but with a bit of fresh parsley if you like. Enjoy!

PS. Mamy prenditi la ricetta cosi la fai piu’ spesso…  ho visto che papa’ ha molto apprezzato!

Crostini alle alici – Anchovies crostini (-33 weeks)

Recipe 71:  Perfect as a starter, but also as a family maincourse, especially if you have children at home… they will love it. My mum used to do it often because it’s very easy, cheap and i just couldn’t stop to eat them. In the weekend i invited an italian friend at my place and when i gave her the crostini, she was just so happy! It a classic also in her house!

Ingredients 2 people: 6 slices of bread, 2 or 3 anchovies in olive oil, 1 mozzarella, and some butter. Nothing else!

Cut the bread in little squares. You can also cut the borders if you want. Put them under the grill with a little piece of mozzarella on top and wait for 5-10 minutes.

In the meantime take the anchovies and cut them in little pieces. Put some butter in a pan and on a low fire and add the anchovies. Let the butter melt and in the meantime, with the help of a little spoon, press the anchovies and mix them with the butter. After a bit this will take the consistency of a cream. If you want and you have it, you can also add some “anchovies paste”, but then put just one anchovy.

When the mozzarella will be melted and the bread will be crunchy, take them out of the oven and just place on all of them a bit of the anchovies and butter cream!  OK maybe the look it’s not amazing, but the taste you can believe me it’s really good!

Just try! It’s so easy…and leave a comment here after please!

I hope you will enjoy!

PS. Mamy te li ricordi i mitici crostini di alici che mi piacevano tanto??? avevo comprato le alici per il vitel tonne’ e non ho potuto resistere! Anna ed io ci siamo leccate i baffi! Penso siamo ritornate indietro di 20 anni!