Speaking of anchovies, as you were a couple of posts ago, I made an anchovy pasta from Kathleen Sloan's Rustic Italian Cooking yesterday.
Cook pasta for two. Meanwhile (such a loaded word in a recipe--"meanwhile", kill and dress a chicken and harvest and grind some wheat), heat 3 tablespoons olive oil and saute 3 cloves sliced garlic for 2 minutes. Stir in 6 canned anchovy fillets or rolls, 1/4 cup chopped parsley, and 1 teaspoon red pepper flakes and cook a couple of minutes more. Mash with spoon. Add to drained pasta, toss, and season to taste with salt and pepper. I topped it with Parmesan cheese.
We also had Brussels sprouts with mustard cream, and a tomato salad.
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