Caramelized Shallots And Anchovies

This recipe for caramelized shallots and anchovies has the perfect balance between sweet and salty. The term agrodolce comes to mind when I think of the flavour combination. The sauce is great for any ridged pasta such as rigatoni or garganelli and is finished with fresh parsley and Parmesan. To be more authentic it can be topped with pangrattato.

Garganelli With Caramelised Shallots And Anchovies
Head straight on to the Recipe For ♥ Caramelized Shallots And Anchovies ♥

Yesterday, while walking through the Mall, I saw a woman with her brand new suitcases. She was pushing them along, proud as punch. But the first thought that went through my mind was that she would probably regret her choice. Maybe I am wrong, and she is a seasoned traveller. However, looking at what she had, I am not convinced. From when you check your luggage in, to when you get it back, your suitcases move along a conveyor belt. This is by no means clean. The bags are then placed onto a luggage cart, probably also not spotless, before going into the hold. This might be the cleanest part of the journey. A friend of mine has light coloured suitcases and she has told me you can see the filth on them. This lady had two beige cases that I doubt would look like after the plane trip.

Today’s inspirational recipe from Lavender and Lime ♥ Caramelized Shallots And Anchovies ♥ #LavenderAndLime Click To Tweet

They were also the hardshell variety which seems like a good idea. But I know from experience this is not the case. Our hardshell suitcase did not last one plane trip. And after much negotiation with Cellini I had it replaced for a soft material case. This one has survived numerous journeys and baggage handlers. Personally, I am not a fan of the case that open in half. It looks great on paper but is not that practical for travelling. In fact, I sold a Samsonite suitcase that I was won for this very reason. The person who purchased it from me loved the concept. But after one trip realized it was not the best option. I hope that the woman I saw has an amazing time, where ever she is taking her new suitcases. And I also hope she does not regret the expense of the cases she chose.

 

Click on the links for conversions and notes.

Caramelized Shallots And Anchovies

This sauce is rich and unctuous and can be blitzed for those who are not fans of eating shallots
Recipe Category: Italian
Makes enough for: 2 people
All Rights Reserved: Adapted from The Pasta Man page 105

Ingredients

  • 30 mls olive oil
  • 2 cloves garlic, peeled and finely chopped
  • 160 g shallots, peeled, trimmed and halved then sliced lengthwise
  • 1.25 mls fine sea salt, plus extra for the pasta
  • 10 mls tomato paste
  • 8 anchovy fillets
  • freshly ground black pepper to season
  • 50 mls water
  • 5 g parsley, chopped
  • freshly grated Parmesan for garnishing
  • 200 g fresh ridged pasta of your choice

Method

  • Bring a large pot of water to the boil while you start on the sauce
  • Place the olive oil into a large, lidded pan and heat over a medium to low temperature
  • Add the garlic and fry until fragrant
  • Add the shallots and cook for 10 minutes
  • Add the salt, cover with the lid and cook for 10 minutes, stirring occasionally
  • Add the tomato paste and anchovies, reduce the temperature and cook for 5 minutes
  • Season generously with pepper and add the water
  • Leave to cook while you cook the pasta
  • Season the now boiling water generously with salt then add your fresh pasta
  • Cook for 90 seconds then scoop out some of the pasta water into a tea cup
  • Remove the pasta from the water and add to your sauce
  • Stir to combine, adjust the seasoning and loosen the sauce with some of the reserved pasta water if necessary
  • Turn off the heat before adding the parsley
  • Mix the parsley into the pasta, then dish it up, garnishing with freshly grated Parmesan
Take a look at what was previously posted on Lavender and Lime on May 9:

Top of Page