[CH] Tonight's Dinner - Spaghetti w/Anchovies, Chiles and Pangritata
RisaG (radiorlg@yahoo.com)
Wed, 25 Feb 2004 17:12:32 -0800 (PST)
This was tonight's dinner and it was a big hit with
Steve & myself. I got this from The Naked Chef Takes
Off.
Pangritata is a bread crumb coating mixture. See
recipe.
I used 2 dried Chile Japones but use what you have. I
found that my commercial chile flakes had lost their
heat so I used 2 dried chiles that i just got a few
weeks ago. Just opened the package. They were great.
Had just enough heat.
This was delicious. I didn't think that Steve would
like the bread crumb coating but he loved it. He loved
the whole dish. We both had seconds. Very good and so
easy to make.
* Exported from MasterCook *
Spaghetti with Anchovies, Dried Chilli &
Pangritata
Recipe By : adapted from The Naked Chef Takes Off
by Jamie Oliver
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Pasta
Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
Pangritata:
1/2 cup olive oil
1 clove garlic -- sliced
1 handful fresh thyme -- remove leaves
3/4 cup bread crumbs -- * see notes
salt and freshly ground black
pepper
Sauce:
6 tbsp extra-virgin olive oil
2 cloves garlic -- finely chopped
1 can anchovy fillets -- drained**
juice of 2 lemons
2 sm dried red chiles -- crumbled
Make Pangritata: Put olive oil into a thick bottomed
pan. Add the garlic, thyme and bread crumbs; they will
fry and begin to toast. Stir for a couple of minutes
untili the bread crumbs are really crisp and golden.
Season with a little salt and freshly ground black
pepper and drain on paper towels.
Cook the spaghetti in salted boiling water until al
dente. While the pasta is cooking, put the oil and
garlic in a pan and heat gently. As the garlic begins
to soften, lay the anchovies over the top. After a
minute you will see them begin to melt. Squeeze in the
lemon juice and sprinkle with dried chiles. Toss in
the drained spaghetti and coat it in the sauce. Taste
for seasoning. Might need a bit more lemon juice or
extra seasoning. Serve straight away - sprinkled
generously with the Pangritata.
- - - - - - - - - - - - - - - - - -
NOTES : Risa's notes:
* Jamie Oliver used fresh breadcrumbs that looked more
like croutons bits. I used Colonna Dried Breadcrumbs.
** Jamie used 16 anchovy fillets, I used 10 that came
in a small tin. I drained the oil but I kept it and
used it to cook the sauce in.
I juiced both lemons but I drizzled in one the juice
of 1 and tasted it. I don't like things too overly
lemony. It was just right. I also used the zest from
the 2 lemons in with the cooked pagritata.
2/25/04
RisaG
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