PASTA WITH PRESERVED LEMON AND ANCHOVIES
Two store-bought pantry ingredients are the stars of this quick weeknight supper: sunny preserved lemons and meaty anchovies. Parmesan cheese brings out the umami flavor of the little fish, while a handful of parsley adds just the right amount of freshness.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 15m
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, then drain.
- Meanwhile, heat oil in a large straight-sided skillet over medium-high. Add garlic and anchovies and cook until fragrant, about 30 seconds. Add preserved lemon; cook 30 seconds. Add pasta and 3/4 cup pasta water; cook, stirring and shaking pan, until pasta is cooked, 1 to 2 minutes. Remove from heat; add parsley and cheese and continue stirring and shaking pan, adding more pasta water as necessary to create a creamy sauce. Season with salt and pepper and serve with more cheese, pepper, and parsley leaves, and a drizzle of oil.
FENNEL, LEMON & MINT SALAD
A light side salad packed with delicate flavours that complement each other a treat- aniseed, citrus, sweet mint and punchy olive oil
Provided by Mary Cadogan
Categories Side dish
Time 15m
Number Of Ingredients 6
Steps:
- Quarter the fennel bulbs and cut out the cores. Finely shred the fennel by hand or on a mandolin. Finely slice the red onion and mix with the lemon juice to soften the flavour. Quarter the preserved lemons, then scoop out and discard the flesh. Finely chop the peel and add to the fennel.
- Mix the mint leaves into the fennel and lemon. Add the onion, olive oil and some seasoning, and toss well to mix.
Nutrition Facts : Calories 59 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.4 milligram of sodium
ROMAINE SALAD WITH ANCHOVY AND LEMON
Though this is a very simple salad, it is exquisite when attention is paid to every little detail. Packaged organic romaine hearts are available at most supermarkets, but using the hearts of whole romaine heads or whole baby romaine will make for a fresher version. Save the plucked outer leaves for a chopped salad or other cooking.
Provided by David Tanis
Categories salads and dressings, vegetables, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Prepare the romaine hearts: Cut off the bottoms, and remove a few of the outer leaves from each head. Gently separate the pale inner leaves and refresh in a deep basin of cold water. Drain leaves well, then spin dry, wrap in kitchen towels and refrigerate.
- Make the dressing: In a small bowl, stir together the lemon zest, lemon juice, mustard, garlic and anchovy. Whisk in the olive oil, and season well with salt and pepper. Taste and adjust seasoning; dressing should be rather tart.
- Put the leaves in a large salad bowl. Sprinkle lightly with salt, pour the dressing over the lettuce and gently coat the leaves, tossing with your hands. Using a peeler, shave large curls of Parmesan over the salad.
FENNEL SALAD WITH ANCHOVY AND OLIVES
This salad is a zesty first course or a fine lunch. A range of sharp flavors - garlic, anchovy, lemon and briny olives - contrast beautifully with the anise-scented fennel bulb. Dress the salad just before serving, so the sliced fennel stays crisp. It may seem silly to smash and pit your own green olives, but they look better and taste meatier that way. In any case, please don't cut pitted olives crosswise into little slices.
Provided by David Tanis
Categories salads and dressings, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Make the dressing: Put chopped anchovies, lemon juice and zest, preserved lemon (if using) and garlic in a small bowl. Add a pinch of salt and pepper, and whisk in olive oil.
- Prepare the salad: Place sliced fennel in a salad bowl, and season with salt and pepper. Add olives and dressing, and toss to coat.
- Transfer to serving platter or individual plates. Surround with halved eggs (draped with more anchovy fillets, if desired), and scatter parsley leaves over the top.
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