Panzanella Laziale

Lazio crestPanzanella Laziale. There are probably as many versions of this dish as there are cooks in Italy. This one comes from Lazio. Panzanella is a great way to use up stale bread.

Panzanella ingredients

Panzanella ingredients

  • 1 kilogram stale bread
  • 8 ripe tomatoes — deseed and chopped
  • 1 bunch basil — torn into small pieces
  • olive oil
  • white wine vinegar
  • capers (salted or in vinegar) to taste
  • anchovies to taste
  1. Soften the bread with a little water and tear into smallish pieces.
  2. Mix together the bread, basil, tomatoes, capers and anchovies.
  3. Dress with olive oil and a little vinegar (if the capers are in vinegar don’t add any extra).
  4. Leave for 30 minutes to allow the flavours to develop and serve.
  5. Variation: Leave the slices of bread whole and serve topped with the rest of the ingredients.
Panzanella

Panzanella

Artichokes with anchovies


Carciofi alle acciughe. We are well into artichoke season now and I seem to be eating them three times a week. Not a problem :-)Serves 4

artichokes with anchovies ingredients

4 Artichokes
3 salted anchovies (or 6 tinned fillets)
    olive oil
1 clove garlic

  • Trim and quarter the artichokes
  • Fry the whole, peeled garlic clove in a little olive oil until browned, remove and discard.
  • Add the artichokes and about 1cm of water. Cover and steam until the artichokes are tender.
  • If using salted anchovies, fillet, soak for 10 minutes in cold water and drain
  • Remove the artichoke from the pan and add the anchovies. Reduce the cooking liquid, stirring all the time, until the anchovies have disolved.
  • Return the artichokes to the pan, mix well and cook for a few minutes to allow them to take up the sauce.
  • Serve as a side dish

artichokes with anchovies finished dish

Orecchiette with anchovies and bread crumbs

This dish is common all over the south of Italy. As simple as can be! Two main ingredients. This being Bari, I was told that the only possible pasta to have it with was orecchiette 🙂 30 minutes down the road they’d tell you something else. I’ve also seen the recipe with bucatini and spaghetti, so I’m sure it would be good with whichever you care to try it with. I asked the person who gave me the recipe how many anchovies to use and she said ‘it depends how much you like anchovies!’ . I like them a lot, so I used 2 whole ones per person (it would have been more but I ran out 🙂 ) Serves 4

orecchiette with anchovies ingredients

orecchiette with anchovies ingredients

  • 320 grams orecchiette
  • 8 whole salted anchovies — filleted, soaked and chopped
  • 4 tablespoons dry bread crumbs
  • 4 tablespoons olive oil
  1. Fry the anchovies gently in the olive oil until they have completely
    dissolved
  2. Mix with the cooked orecchiette and serve, sprinkled with the bread crumbs
orecchiette with anchovies finished dish

orecchiette with anchovies finished dish

Marinated anchovies

Another one of my favourites. It’s really easy, but it takes a while to prepare. You must use the freshest anchovies as they are only ‘cooked’ in lemon juice. If you can’t get fresh anchovies where you are, you can use small sardines instead. Great with salad as an antipasto.

Ingredients

  • Fresh anchovies
  • lemons
  • parsley
  • olive oil

Clean, wash and fillet the anchovies and dry with kitchen paper.

preparing fillets

Layer the fillets in a non-metallic dish, season with salt and squeeze
over plenty of lemon juice.
Leave in the fridge for at least 4 hours. They are ready when they are white all the way through.
When you are ready to serve, remove the fillets from the lemon juice, dress with a little oil and sprinkle the parsley on top.

finished dish