Prepare the ingredients: wash and chop the parsley, peel and cut the mushrooms.
Melt a little butter in a large non-stick pan, let the garlic brown, then add the mushrooms and parsley and cook over medium-low heat for about 10 minutes.
In the meantime, in another non-stick pan, heat a little oil and add the anchovies, breaking them into pieces and leaving them to cook over a low heat until they fall apart, so as to form a sort of anchovy paste.
Cook the pasta in plenty of lightly salted water already boiling.
Drain the pasta al dente, add it to the mushrooms and mix it with the anchovy paste and a little cooking water (if necessary), then, if necessary, add salt.
The pasta with mushrooms and anchovies is ready, serve it hot.
Peel the broccoli stems, eliminating the external, more fibrous part, and cut them into small pieces. Cook them in boiling salted water, together with the leaves, for about 20 minutes; finally blend them with a little of their cooking water, keeping the rest aside after filtering it.
Cut the breadcrumbs into small pieces, toast it in the oven for a few minutes and blend it. Sauté it in the pan until it turns golden, turn off the heat and add 20 g of grated parmesan.
Step 4
Desalt the anchovies well and melt them in a pan with 3-4 tablespoons of oil, stirring occasionally; add the bread and parmesan mixture, mix, leave to flavor and turn off the heat.
Step 5
Prepare the fondue: heat the cream in a saucepan until it begins to simmer; add the gorgonzola and mix until it has melted.
Step 6
Chop the onion and sauté it with a drizzle of oil in a shallow saucepan; pour in the rice, toast it for 1 minute, then blend with a splash of white wine.
Step 7
Cook the rice, wetting it from time to time with a ladle of the broccoli cooking water; halfway through cooking, add the broccoli cream, salt and pepper. When the risotto is ready, turn off the heat and stir in the butter and 20 g of parmesan.
Step 8
Let it rest for 2 minutes, then distribute it among the plates and complete with the gorgonzola fondue and the anchovy breadcrumbs.
Recipe: Sara Foschini, Photo: Maurizio Camagna, Styling: Beatrice Prada
Janssons Frestelse it’s a Swedish Christmas recipetasty and rich, thanks to its combination of potatoes, onions and anchovies. The history of the dish dates back to the 20th century and is presumed to have been created in honor of the singer Pelle Janzon, from whom the name of the preparation derives. It is said that the artist was a food lover and liked to experiment with new recipes. The potatoes, which form the base of the dish, are finely sliced and alternated with layers of thinly sliced onions and anchovies. Therefore, from a culinary point of view, Janssons Frestelse offers a perfect harmony between sweet and savory.
The preparation is then completed with a mixture of cream and milk, which makes everything creamy and soft on the palate. The Janssons Frestelse recipe is relatively simple, but requires precision in preparation. It is essential to slice the ingredients with the same thickness, so as to ensure uniform cooking. Additionally, using high-quality anchovies is critical to achieving the right balance of flavors. From a nutritional point of view, Janssons Frestelse is a caloric dish, given the abundant presence of carbohydrates and milk proteins. However, it is a delight that represents Swedish culinary tradition and culture. As such, it is often consumed on special occasions, especially around Christmas, when families gather to celebrate and share moments of joy. Travel with your companions among the rich flavors of Sweden and enjoy the delicacy of Janssons Frestelse. It will be a success!
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