Absolutely Addictive: Fried Anchovies & Sage

For those out there that think of anchovies as "bait" taste again!

The oily anchovies pair perfectly with the savory flavor of sage, dipped in a light batter and fried quickly until golden they are absolutely addictive & perfect with a glass of white wine before dinner.   Commonly overlooked, but absolutely delicious is the blue fish family or pesce azzuro - anchovies, sardines, mackerel, etc.  they are not only flavorful but rich in omega 3 fatty acids.

We're posting this recipe of Fried Anchovies with Sage, not only because it's one of my all-time favorite antipasti but to celebrate the reopening of the Adriatic Sea for fishing. Every year, the Adriatic closes fishing for six weeks in the summer - hey even the anchovies need a holiday!

Fried Anchovies with Sage
Acciughe fritte con la salvia

1lb of fresh anchovies, cleaned, spine removed - you can use small sardines as well.
sage leaves (optional - if you are not a fan of sage just omit)

batter
1 cup of flour
1 egg
1 teaspoon of salt
1 teaspoon of baking powder
seltzer water
vegetable oil for frying

In a bowl combine flour, eggs, salt & baking powder. Slowly add in seltzer water & mix until forms a thin batter. Cover with plastic & set in the fridge for at least an hour.

Heat oil in a pot to 350 degree.

Remove batter from fridge and mix once or twice (batter will have separated)

Take a sage leaf & anchovy put them together & dip into the batter - allowing access batter to drip off. Fry 20 seconds a side until golden brown.

Remove from oil & drain on a paper towel. Sprinkle with salt & serve immediately.

Pairs great with Prosecco or a crisp white wine like Verdicchio D.O.C.

Savory Slow Roasted Tomatoes with Filet of Anchovy

It's tomato season,  so keep it simple while cooking.  No need to make heavy sauces with all those gorgeous tomatoes that are bursting with flavor - try a simple 5 ingredient recipe with slow roasted tomatoes, herbs, loads of olive oil and topped with a filet of anchovy! This recipe is straight from the seaside of Le Marche, where we first devoured this delicious antipasto in Numana.

On a hot summer's day, we keep the kitchen oven off & make these in our outdoor wood burning oven!

Roasted Tomatoes with Anchovies

Pomodori al forno con le acciughe

serves 4
4 round tomatoes (we grow & use grappolo for this dish)
small handful of any fresh herbs you like, chopped - we use oregano but you can also use basil, thyme, etc.
salt & pepper
good quality extra virgin olive oil
8 high quality anchovy filets, (we use anchovies from Sardegna packed in salt)

Preheat oven to 150 C or 280 F

Cut the top 3rd off the tomatoes & discard top.

Place tomatoes on a baking tray, lined with parchment paper. Sprinkle generously with salt, pepper & herbs. Drizzle with a generous amount of olive oil.  Place in the oven for 4-6 hours depending on the size of your tomatoes. Every once in a while as you pass the kitchen, baste the tomatoes in the juices & olive oil in the pan.

Once the tomatoes shrivel up a bit & start to look sun-dried, they are ready. They should still hold their shape & not become mush.

Remove from oven, top each tomato with a whole anchovy filet. Serve warm or room temperature with olive oil from the baking pan drizzled over the top.

Cold Cucumber Soup with Steamed Scampi

When the temperatures soar, try a this creamy & refreshing...soup! Crazy huh?! In fact, cold cucumber soup is delicious & light, like a green gazpacho and paired with steamed scampi (or grilled shrimp or crab meat) is a gorgeous combination.  This oven-free, cook-free, heat-free dish will help you keep your cool in a hot summer kitchen!

For the gardeners: a cucumber soup is also a brilliant way to use all that cucumber our garden produces. After all, you can only eat so many cucumber tomato onion salads before you're ready to try something new.

Cold Cucumber Soup

Serves 8-10 (when serving in a shot glass size)
Serves 4 (when serving in a bowl)

4-5 cucumbers, peeled & seeded
1/2 red onion
1 clove garlic
squeeze of lemon
small handful of parsley, chopped
pinch of mint, chopped
salt
1 small chili (optional)
1/3 - 1/3 cup plain unsweetened yogurt
1/2 glass of water
extra virgin olive oil

In a food processor throw in the garlic, cucumber, onion, lemon juice, salt, herbs and water - turn on High for 2-3 minutes until everything is chopped nice & fine. Add the yogurt and give it pulse.

Taste & adjust your seasonings. If it's too thick add a bit more water. If the flavor is flat add a bit more salt & lemon juice.

Allow to sit in the fridge for at least an hour or more. At the same time place your serving dishes (cups or bowls) in freezer. Note: The flavors will change and come together as it sits.

Before you serve, give it a good stir, taste again and adjust seasonings if needed.

To serve: use the glasses that were in the freezer & top with extra virgin olive oil. Pairs perfectly with steamed scampi, grilled shrimp or crab meat.

Pasta con Vongole - Little Clams

The Adriactic Sea is closed - so in honor of my favorite dish this month's pasta sauce is: Tagliatelle con Vongole. I love these sweet little clams, you just can't get enough.
Enjoy your rest fish - we will eat you in September....Even the fish in Italy get a vacation in August!!

Tagliatelle con Vongole
Pasta with Clams

4 people

1.5 lb fresh vongole or small clams
1/4 of a yellow onion, diced
chop garlic as you desire - I use 3-4 cloves
glass of white wine
3-4 glugs of olive oil
handful of chopped parsley
chili flakes as desired

In a large skillet over medium - low heat olive oil, sauté garlic & onions - slowly until translucent. About 7-10 minutes with no color.

Add your chili flakes.

Turn up heat to med-high.

Throw in your washed clams into the pan & saute for 1 - 2 minutes.

Add in white wine,cover & bring to a boil. Lower to a simmer & cook 2-3 minutes until all the clams have opened.

Turn the heat off & toss in your parsley . Check your seasons - it shouldn't need any salt as when the calms open they release sea water.

Serve over al dente pasta and give a drizzle of good olive oil over the dish once its done.

Seafood Risotto

If you've got 20 minutes to stand over the stove stirring - try this immediately! Jason's seafood risotto recipe is soooo good! I beg him to make risotto - any kind cheesy, mushroomy (ok i know that's not really a word) & fishy - delicious & hearty! Risotto is perfect for cold fall or winter nights a real stick to your bones dish.

Here it is served as a primo (first course, after antipasti) since it is in the pasta / rice family but I think it is a meal in itself. So when you just don't feel like tagliatelle (the pasta of our region) try this! The key is the rice - it's gotta be ARBORIO!!

Yes, it really does take about 20 minutes of stirring, but it's totally worth it & your guests will know that you love them because you have spent the time to make this.

Just remember this MUST be served at the moment it is ready - risotto is very temperamental: known problems: it can dry out easily or be too crunchy & get stuck in your teeth or it can go the other way & just become mush!

Now for you to try your hand! Here is a basic Seafood Risotto recipe, but you can change it up & use mushrooms or cheese too!

(A recent class on risotto, they asked to learn how to make a 'proper risotto' & they did just that!)

SEAFOOD RISOTTO

Serves 6

4 Tablespoons olive oil

1 onion, chopped

1 garlic clove

1 lb 5 oz. cleaned mixed seafood - calamari & shrimp (Italians chop the seafood to about the same size as the rice so it's not in big chunks, it all blends together)

5 cups fish stock

3/4 cup dry white wine

2 Tablespoons tomato paste

scant 2 cups risotto rice - Arborio or Carnaroli are best

1 Tablespoon chopped fresh flat-leaf parsley

salt & pepper

Heat the oil in a pan, add the onion & garlic and cook over low hear for 10 minutes until lightly browned.

Remove and discard the garlic, add the seafood to the pan and cook for a few minutes more.

Meanwhile, bring the stock to a boil in another pan.

Sprinkle the wine over the seafood & cook until it has evaporated, then season to taste.

Pour in 3 tablespoons water, add the tomato paste and cook for a further 10 minutes.

Add the rice and cook, stirring constantly, until it has absorbed all the liquid.

Add a ladleful of the hot stock and cook, stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed.

This will take 18-20 minutes.

Sprinkle with parsley, drizzle with extra virgin olive oil & serve.

Now MANGIA!!