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Recipe Friar's beard, anchovies and raspberries – Italian Cuisine

  • 450 g a monk's beard
  • 16 anchovies
  • 12 raspberries
  • half red onion
  • raspberry vinegar
  • lemon
  • mustard
  • extra virgin olive oil
  • coarse salt

For the recipe of monk's beard, anchovies and raspberries, remove the anchovies from the head, open them
a book and remove the bone, leaving them attached by the tail. Put them in coarse salt and let them rest for 50 minutes, then rinse them well to remove the salt. Peel the onion, cut it into slices and place it in coarse salt for 20 minutes. Rinse it, season it with 2 tablespoons of oil and the juice of a lemon and leave it to rest for about an hour.
Clean the monk's beard well, boil it in boiling salted water for 1-2 minutes, then dip it in ice water. Prepare a vinaigrette by adding 4 tablespoons of oil, 2 tablespoons of raspberry vinegar and a tablespoon of mustard. Lay the monk's beard and anchovies on the plates, season with the vinaigrette, complete with onions and raspberries, and bring to the table.

Recipe Pasta and cream of broccoli with anchovies, hazelnuts and grapefruit – Italian Cuisine

  • 1 kg broccoli
  • 200 g macaroni type pasta
  • 40 g peeled hazelnuts
  • 12 pcs anchovies
  • fresh chilli
  • anchovy paste
  • pink grapefruit
  • extra virgin olive oil
  • pepper
  • salt

For the recipe of pasta and cream of broccoli with anchovies, hazelnuts and grapefruit, clean the broccoli, keeping aside the most beautiful florets. Cook them in plenty of boiling salted water for 7-8 minutes; drain and blend with 4 tablespoons of oil, adjusting with salt and pepper. Fillet the anchovies and cut them into small pieces. Brown them in a non-stick pan with a drizzle of oil and a pinch of salt on the side of the skin for 2 minutes. Boil the pasta in plenty of boiling salted water, draining it a couple of minutes before the times indicated on the package; keep a little cooking water aside.
Blanch the florets kept aside for 2-3 minutes, drain and brown them in a pan with the macaroni, a pinch of anchovy paste and a few slices of fresh chilli pepper for 1 minute, then add 1 ladle of the pasta cooking water cook for 2-3 more minutes. Break up the hazelnuts.
Grate the grapefruit rind. Spread the broccoli cream on the plates, place the macaroni and broccoli florets on top; complete with the chopped hazelnuts, 1 teaspoon of grated grapefruit peel and serve.

Cracker recipe with butter and anchovies – Italian Cuisine

  • 250 g flour
  • 150 g butter
  • 30 g extra virgin olive oil
  • 5 g salt
  • 2 g brewer's yeast
  • anchovy fillets in oil
  • lemon

For the recipe of crackers with butter and anchovies mousse, mix the flour with the oil, the crumbled brewer's yeast, the salt and 100 g of water. Let stand for 1 hour in a bowl covered with the film. Roll out the dough 2-3 mm thick; cut it with a toothed wheel in rectangles of 5 × 8 cm; arrange them on a baking sheet covered with baking paper and bake at 200 ° C for 8-10 minutes. Remove them and let them cool.
For the froth: work with a whisk or whisk for a couple of minutes the soft butter with lemon peel and a spoonful of juice, obtaining a mousse. Serve with crackers and fillets
of anchovies in oil: those of the Cantabrian Sea are particularly firm and fleshy.