Next time – if using the good italian anchovies, you could use just 5 or so. More chillies wouldn’t hurt – very mild really using bird chillies.
Cook all the pasta – enough for 6. The dish will be too strong if u mix this sauce with enough pasta for just 3 people.
“Un Saporito Piatto di Fuoco
The meeting of anchovies, black olives, and peppers is a classic of the Sicilian kitchen. We always use capers packed in salt. If you rinse them, you can get rid of the salt and you’re left with the taste of the capers. With the capers in vinegar, even if you rinse them, you’re left with the taste of the vinegar."
- anchovy fillets in oil
- Salt
- finely chopped fresh Italian parsley
- spaghetti
- Freshly grated Parmesan cheese
http://www.channel4.com/4food/recipes/popular-cuisines/italian/pepperoni-red-pepper-and-mozzarella-pizzas-recipe
- 750g strong plain flour
- salt
- olive oil
Ingredients for 600 gr. of pasta (yes, we use the metric system =þ )
- Salt: some grains
good, but a tad slow, what with frying the chicken
- balsamic vinegar
- the above mentioned tomato sauce
- smoked bacon or pancetta
- Worcestershire sauce
- Salt and pepper to taste
- Italian parsley for garnish
- Salt and freshly ground black pepper
- extra virgin olive oil
- extra virgin olive oil
- thinly sliced onions
- Salt and freshly ground pepper
- white wine
a little sugar is ok – be fairly generous w the oil (no animal fat). Mushrooms, zuccs etc can be varied. Half a green capsicum and a half a glass of white wine would probably give it a lift.
- water
- dry lentils
- fresh sliced mushrooms
- chopped onion
- olive oil
- 400g can tomato sauce
- 170g can tomato paste
- water