| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 1626.1 | Add anchovies for more flavor | FSHQA2::CGIUNTA | | Fri Feb 03 1989 09:05 | 4 |
| To give this some more flavor, my mother always adds anchovies to
the oil and garlic as it is cooking. You can remove the anchovies
before pouring over the spaghetti, or just push them aside as I
do.
|
| 1626.2 | Good idea | HOCUS::MANZO | | Fri Feb 03 1989 12:30 | 9 |
| Ref: .1
My father would probably love it with the anchovies. I don't like
the taste of anchovies. Even if you removed them, wouldn't it still
have the taste of them?
But sounds like a good idea anyway.
|
| 1626.3 | You don't really taste the anchovies | FSHQA1::CGIUNTA | | Fri Feb 03 1989 12:58 | 9 |
| Actually, the anchovies just make it taste saltier. My mother has
tried to make it without the anchovies, and you would think those
of us that detest anchovies would have preferred it. The following
year, she had to go back to putting the anchovies.
By the way, this is part of my favorite meal which we only get once
a year -- at Christmas. It's part of the traditional Italian Christmas
Eve dinner which also includes lots of fish (the fried smelts are
my favorite).
|
| 1626.4 | Original Joe's version | DOOBER::WILDE | Ask yourself..am I a happy cow? | Sat Feb 04 1989 15:28 | 19 |
| A variation on this recipe that is served at Original Joe's restaurant
in San Jose:
Cook the garlic in 1/2 cup olive oil until it is lightly browned, add
approx. 1 cup peas***** and approx. a handful of chopped
italian parsley. Add 1/2 cup chopped walnuts - cook just to heat
through and toss with cooked angel hair pasta. Season with salt and
pepper to taste and toss on a liberal dose of fresh grated parmesan
cheese...this is food for the gods. Serve with real italian garlic
bread made by rubbing slices of bread with garlic olive oil
and toasting under the broiler.
I suspec the walnuts could be replaced by pine nuts if you wanted to
be authentic in the Italian sense, but the walnuts really taste good.
***** Frozen peas can be blanched for a second or two in boiling
water and then drained really well. Fresh peas can be steamed for
approx. 4 minutes, rinsed in cold water to stop the cooking and
then drained really well.
|
| 1626.5 | Angel hair with caviar | DEMING::TEASDALE | | Mon Feb 06 1989 14:23 | 8 |
| For an alternative fishy-salty taste, toss 1-2 oz. caviar with the angel
hair, oil and garlic. Serve with plenty of lemon wedges.
I buy the cheap stuff--haven't been treated to Beluga yet. You
can find it in most grocery stores next to the canned tuna. Black
and red caviars have slightly different flavors and prices, but
the black (such as black lumpfish) may be more appealing to the
eye.
|
| 1626.6 | Variations | VIDEO::CORLISS | | Mon Feb 13 1989 10:20 | 5 |
| You can also follow the previous recipes (minus the sardines)
and saute some boneless chicken breasts in the oil and garlic.
Then nuke/steam some broccoli and add that to the finished product.
Mighty yummy. Another colorful and tasty addition is slightly
sauted red peppers.
|
| 1626.7 | | HOONOO::PESENTI | JP | Thu Mar 16 1989 07:53 | 12 |
| Most folks' exposure to anchovies is to the cheap variety placed on Pizza, then
baked to dry them out and and make them pastey. Higher quality ones can be
obtained at most Italian markets that are nowheres near as salty. These
mellow in flavor as they are cooked. One of my family's Christmas Eve dishes
includes equal parts olive oil and butter, with copious quantities of garlic
and anchovies, heated slowly till the garlic and anchovies soften enough to be
squashed with a spatula. This is served as a dip (Bagna Cauda) for veggies
and Italian bread. (Where it is transferred to the breath, hips, and
arteries.) Even the anchovy haters like this dish.
- JP
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