© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Lynne Rosetta Kasper, published in The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food
The unusual but winning combination of lemon and tomato come together in this sauté of garlic, parsley, and anchovy. Served as a main dish, it makes a fast and satisfying weekday supper. This recipe comes from the cooks of Modena's and Ferrara's Jewish communities.
For the Sauce:
10 whole salted anchovies,or two 2-ounce cans anchovy filets
1 cup cold water
6 tablespoons extra-virgin olive oil
6 tablespoons minced Italian parsley
1 large clove garlic,minced
½ cup water
2 large fresh tomatoes,cored, peeled, and chopped, or 6 canned
plum tomatoes, drained and crushed
3 tablespoons fresh lemon juice
freshly ground black pepper to taste
For the Pasta:
6 quarts salted water
1 pounds imported dried tagliarini,linguine, or spaghetti
1 tablespoons minced Italian parsley
The sauce cooks in no time and is best made just before serving.
Preparing the Anchovies:
If you are using salted anchovies, rinse off the salt, then open each up like a book, and gently pull away the backbone running down the center. Soak the anchovies 10 minutes in the cold water; then drain and coarsely chop. If using canned anchovies in oil, rinse them and soak in cold water 10 minutes. Drain and coarsely chop.
Making the Sauce:
In a 12-inch heavy skillet, heat the oil over medium heat. Add the parsley and cook slowly, lowering the heat so it sizzles gently. Cook only 1 minute, or until the green herb darkens. Stir in the drained anchovies and cook over medium-low heat for 30 seconds. Add the garlic and sauté, stirring frequently, 2 minutes or until the small pieces turn golden, taking care not to burn it. Immediately stir in the ½ cup water and cook over low heat about 2 minutes, or until the anchovies are melted. The goal is not to evaporate the water, but simply to melt down the anchovies. Blend in the tomatoes and lemon juice, raise the heat to medium, and cook 1 minute. Generously season the sauce with black pepper. Remove the skillet from the heat.
Cooking the Pasta:
Have a serving bowl and shallow soup dishes warming in a low oven. Bring the salted water to a fierce boil. Drop in the pasta, stir to separate the strands, and cook about 8 minutes. Taste a strand for tender texture with some firmness or bite. Drain immediately in a colander.
Return the sauce to high heat and quickly bring it to a boil. Immediately add the cooked pasta, and toss to coat it with the sauce. Turn out into the serving bowl, sprinkle with the tablespoon of parsley, and serve. (No cheese accompanies this dish.)