Bavette con i cannolicchi. I came across these today in the fish market. I was at a loss what to do with them and in the end cooked them using the same recipe as vermicelli con le vongole. Very nice they were too 🙂
Prepare the artichokes in the usual way. Slice thinly.
Add 4 tablespoons of olive oil to a large pan. Fry the whole cloves of garlic until they are well coloured and then remove them from the pan. Drain the artichokes well and add to the pan. Fry for 5 or 6 minutes until they start to colour.
Remove the artichokes and put to one side. Add the anchovies and break them up with a wooden spoon. When the anchovies have completely dissolved, return the artichokes to the pan. Add the wine and stock. Reduce the liquid to half over a high heat. Remove from the heat, seasons with salt and pepper and stir in the parsley.
Cook the tagliatelle. Drain and toss with the butter (optional). Add to the pan with the artichokes, mix well and serve immediately.
You’re out of luck if you’re expecting a recipe for left over turkey 🙂 These were part of our new year’s eve dinner. This dish comes from puglia where they love cardoncelli mushrooms but I was in England when I cooked it so I used a mix of exotic mushrooms instead. Serves 6
Clean the mushrooms carefully. Fry in olive oil with the garlic, salt and pepper, over a high heat for about 10 minutes. Remove from the heat and chop finely.
Mash the potatoes and mix with the mushrooms, parsley, ricotta and egg. Mix with a wooden spoon until you have a smooth paste.
Roll out the pasta into thin sheets (about 2 mm thick). Cut into 7-8 cm rounds using a pastry cutter or wine glass.
Place a little of the mushroom mixture in the centre of each round.
Fold the pasta over to make the mezzalune (half moon) shapes. Be careful to exclude as much air as possible and to press down the edges well.
Cook the mezzelune in plenty of salted boiling water. Cooking time depends on the thickness of the pasta but shouldn’t be longer than 4-5 minutes. Serve with the tomato sauce.
Fresh pasta is actually very easy to make. It’s just flour and eggs. It takes a bit of effort, but if you invest in a pasta machine it’s a piece of cake. One misconception that a lot of people have is that pasta should always be made with durum wheat flour. Durum is used mainly for dry commercially produced pasta, such as spaghetti. Some fresh pastas made without egg, for example orecchiette, are made with durum flour. Fresh egg pasta should be made with normal white flour, preferably finely ground ’00’ grade. Allow 100g of flour and 1 egg per person. Serves 4
400 grams plain white flour (pref type ’00’)
4 medium eggs
Pile the flour in a volcano-shaped mound on a work surface
Break the eggs into the centre.
Stir the eggs into the flour with a fork and then with you hands until it forms a coarse paste.
Knead the dough until it becomes smooth and elastic (or pass it through the rollers of the pasta machine several times at the widest setting)
Let the dough rest for about 30 mins, covered with a cloth.
Roll the pasta out as thinly as possible for ravioli etc. Fettuccine and other ribbon noodles should be a little thicker. (Thinnest setting on the machine for ravioli, second thinnest for fettuccine etc)
To cut ribbon shaped noodle, loosely roll up the sheets of pasta and cut to the desired thickness.
Shake the rolls out onto a board and leave to dry for about 10 minutes before cooking.
This is another classic dish from Bari. A tiella is a terracotto cooking dish thought to have been introduced by the Spanish. The ingredients are built up layer by layer in the dish and then baked in the oven. Tiellas were at one time the evening meal of the farm workers when they came in from the fields. They were made from whatever was abundant and cheap at the time. This version uses mussels, a staple of Pulgia. Serves 4
1kg mussels, thoroughly cleaned
500g tomatoes, sliced
300g potatoes, thinly sliced
2 large onions, thinly sliced
2 cloves garlic, finely chopped
1 bunch parsley, finely chopped
salt and pepper
Heat the mussels in a pan with a little olive oil until they open. About 5 minutes. Reserve the liquid
Remove the top shell from each mussel
In an oven proof dish, preferably terracotta, put a layer of half the tomatoes, then all the onions, half the parsley and half the garlic.
Season with salt and pepper and drizzle a little olive oil.
Then make a layer of the sliced potatoes.
Make a layer of mussels in their half shell and top with the rest of the parsley and garlic
Sprinkle plenty of pecorino on top and drizzle with some more olive oil.