11/30/2023 0 Comments Anchovy paste recipeBefore I added the lemon juice and salt, I thought: “Hmmm, this tastes pretty nice.” When I added lemon juice (a lot of it) and salt and tasted, I thought: “HOLY CRAP THAT IS THE BEST THING I HAVE EVER EXPERIENCED IN MY ENTIRE LIFE AND I’M COUNTING THE TIME I SANG ‘HEY JUDE’ AT A HIGH SCHOOL PEP RALLY IN FRONT OF 3,000 PEOPLE.” Then, and this is a Nancy Silverton step I love, you add lemon zest, lemon juice and salt to taste. You bring to a simmer and cook for five minutes until the anchovies basically melt and the garlic gives up all of its flavor to the fat. Just sprinkle with a little salt, chop vigorously, then smear with your knife, chop again and keep going until it’s pasty.Īfter that, you add the mixture to a skillet with olive oil and butter: If you don’t have a mortar and pestle, no problem: Gina taught me how to grind garlic and anchovies into a paste on the cutting board. …along with garlic in a mortar and pestle. You grind up anchovies (Nancy Silverton heartily endorses the salted kind, which I’m lucky enough to have the flavor’s way more intense than anchovies packed in olive oil, though you do have to fillet them yourself which isn’t so hard once you get the hang of it (just cut a slit along the backbone, peel off the flesh and lift off the bones in one piece))…. It’s such a simple concept, there’s really no excuse for you not to try it. If you’ve read my cookbook (and by now, you really should have…what’s your excuse?) you’ll recall that I first learned how to make Bagna Cauda from Gina DePalma, Babbo’s extraordinary pastry chef (observation: everyone with a Bagna Cauda recipe is somehow connected to Mario Batali). And, also–somewhat weirdly–farmer’s market Brussels Sprouts. I didn’t have any bread and I didn’t have any arugula, but I did have the ingredients to make Bagna Cauda. It’s basically boiled eggs on arugula doused in Bagna Cauda. So on Saturday morning, when I woke up and wanted breakfast, I opened Nancy Silverton’s Sandwich Book and studied the recipe for a sandwich that she says is Mari Batali’s favorite. I take bigger chances when Craig’s not here because if I screw up, no one’s there to scrunch up their nose. No, I don’t mean risky in a danger sense–I’m not eating supermarket ground beef tartar–I mean in a “will this be good?” sense. When a significant other goes out of town, most people use that opportunity to watch bad movies, to pig out on ice cream, and to spread out gratuitously in bed while sleeping.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |