ANCHOVIES RECIPES RECIPES

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SPAGHETTI WITH ANCHOVIES | JAMIE OLIVER PASTA RECIPES



Spaghetti with anchovies | Jamie Oliver pasta recipes image

Pangrattato is great. It’s basically fried or toasted breadcrumbs in garlic oil. In Italy, pangrattato was once used as a substitute for Parmesan, which some people couldn’t afford. It gives a dish an excellent texture and crunch and, if made well, great flavour.

Total Time 20 minutes

Yield 6

Number Of Ingredients 10

450 g dried spaghetti
2 cloves of garlic
olive oil
16 anchovy fillets
2 lemons
2 small dried red chillies
olive oil
1 clove of garlic
1 good handful of fresh thyme
200 g fresh breadcrumbs

Steps:

    1. First make the pangrattato. Put 6 tablespoons of oil into a hot thick-bottomed pan.
    2. Peel, slice and add the garlic, strip in the thyme leaves and breadcrumbs; they will fry and begin to toast. Stir for a couple of minutes, or until the breadcrumbs are really crisp and golden. Season with a little sea salt and black pepper and drain on kitchen paper.
    3. Cook the spaghetti in boiling salted water until al dente. While it is cooking, peel and finely chop the garlic, then heat gently in a pan with 4 tablespoons of oil.
    4. As the garlic begins to soften, lay the anchovy fillets over the top. After a minute you will see them begin to melt.
    5. Squeeze in the lemon juice and crumble in the dried chillies.
    6. Drain the spaghetti and throw it into the sauce. Taste a bit of pasta – it may need a little more lemon juice and a little extra seasoning. Serve straight away, sprinkled really generously with the pangrattato.

Nutrition Facts : Calories 595 calories, FatContent 24.3 g fat, SaturatedFatContent 3.5 g saturated fat, ProteinContent 14.8 g protein, CarbohydrateContent 82.1 g carbohydrate, SugarContent 4.4 g sugar, SodiumContent 1.6 g salt, FiberContent 2.0 g fibre

STUFFED SALMON | JAMIE OLIVER RECIPES



Stuffed salmon | Jamie Oliver recipes image

What I like about this recipe is that the method, which is incredibly easy to follow, elevates the salmon to a new level. It makes a real event of this incredible fish and, while it cooks, the flavours all mix and mingle together, amplifying utter deliciousness.

Yield 8

Number Of Ingredients 8

1 heaped tablespoon baby capers in brine
10 anchovy fillets in oil from sustainable sources
2 sprigs of rosemary
10 mixed-colour olives
1 fresh red chilli
1 lemon
olive oil
1.2 kg side of salmon skin on, pin-boned, from sustainable sources

Steps:

  • This recipe works great as a stand-alone dish, but also as a component in Jamie’s Sunny Gathering from Together – see the full collection of menus here. GET AHEAD You can prep this on the day, if you prefer. Put the capers into a small bowl, then tear in the anchovies and strip in the rosemary leaves. Squash and destone the olives, tearing the flesh into the bowl, then finely slice and add the chilli. Finely grate over the lemon zest, squeeze in the juice, add 2 tablespoons of olive oil, and mix well. Cover and refrigerate overnight. ON THE DAY Place the salmon skin side down in the middle of your largest roasting tray and use the tip of a small sharp knife to make deep cuts into the flesh at 3cm intervals. Now stuff each cut, using the knife to help you. I start by dividing up the olives and anchovies, then add the rosemary, chilli and capers. Take your time and enjoy the process. Sprinkle any excess around the salmon. TO SERVE Preheat the oven to 180°C/350°F/gas 4. Roast the salmon at the bottom of the oven for 20 minutes. Let it rest for 10 minutes, then serve.

Nutrition Facts : Calories 313 calories, FatContent 20.6 g fat, SaturatedFatContent 3.5 g saturated fat, ProteinContent 31.4 g protein, CarbohydrateContent 0.1 g carbohydrate, SugarContent 0.1 g sugar, SodiumContent 1 g salt, FiberContent 0.1 g fibre

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