Spinach With Anchovies Piedmont Style Recipes

PASTA WITH A ANCHOVY, SPINACH AND PINE NUT SAUCE

Steps:

• Spinach -- Just thaw and squeeze dry and set to the side. It will take only a couple of minutes to heat up in the sauce.
• Pasta -- Again, takes just minutes for Angel Hair pasta to cook so make sure you sauce is done or at least started. This dish only takes minutes.
• For the pasta cook according to directions - a large pot of salted water. when done, drain and set to the side to keep warm.
• Sauce -- In a large saute pan, add the oil and and bring to a medium high heat. Add the pine nuts and toast until golden brown. They will only take a minute and stir often. Remove to a paper towel to let them drain. Then add the garlic and shallot and cook two minutes until they start to get golden brown, add the anchovies and cook another minute. Add the spinach breaking it up as you add it to the pan along with the butter and cook 2-3 minutes.
• Pine Nuts -- I take about 1/2 or a little less and break them up a bit. You can just use the back of a fork or you can put them in a baggie and just hit them with the bottom of a pan or bowl to slightly crush them. You just want to break them up a bit.
• Finishing -- Pasta should be done and drained. Simply add the pasta to the sauce pan along with the pine nuts, lemon juice and zest and toss well.
• Garnish with fresh grated parmesan. Literally a 20 minute dish and absolutely delish! And if you think you didn't like anchovies, you will.

SPINACH WITH ANCHOVY (LES EPINARDS AUX ANCHOIS)

Steps:

• If the spinach is in bulk, trim off and discard all tough stems and blemished leaves. Whatever spinach is used, rinse and drain well.
• Chop the anchovy fillets and set aside.
• Heat the oil in a heavy-bottom skillet and add the garlic. Cook briefly while stirring and add the spinach. Cook, stirring, until wilted. Add the chopped anchovies and stir. Let the spinach cook, stirring, until most of the liquid is reduced. Serve the spinach while hot.

PASTA WITH ANCHOVIES AND SPINACH

Steps:

• Bring a large pot of salted water to a boil. Add the pasta, stir and cook until tender but still firm to the tooth, about 10 minutes.
• Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the garlic and cook until it just starts to brown. Add the spinach and anchovies, lower the heat to medium, and mash the anchovies with a fork until they disappear into the spinach. Remove from the heat.
• Set aside about 1 cup pasta water and drain the pasta. Return the spinach to high heat and add the pasta. Toss to combine. Add a few tablespoons pasta water to loosen. Taste, and season with salt and pepper.

MOM'S SPINACH SOUP WITH ANCHOVIES

Steps:

• Lightly smash the peeled garlic to let out the flavour when frying.
• Heat oil & sautéed garlic till fragrant. Drain & throw the garlic into a pot of boiling water.
• Rinse anchovies. Using the oil from garlic, fry the anchovies till you can smell the aroma. Be careful not to burn it. Add into pot, together with the scented oil. Cover & simmer for 30 minutes
• Cut off spinach roots. Separate stalks & leaves, & rinse thoroughly to remove any sand residue. Add stalk to soup & continue to simmer for 20 minutes
• Finally, throw in the leaves & simmer for another 5 minutes Add seasonings & serve piping hot. * Don't worry about the veg turning brown as it's important for the stalk to be really soft so it melts in your mouth :).

SPINACH WITH ANCHOVIES, PIEDMONT STYLE

Steps:

• 1 Wash the spinach well in several changes of cold water. Put the spinach, water, and a pinch of salt in a large pot. Cover the pot and turn on the heat to medium. Cook 5 minutes or until the spinach is wilted and tender. Drain the spinach and press out the excess water. 2 Wipe out the pot. Melt the butter in the pot. Add the anchovies and garlic and cook, stirring, until the anchovies dissolve, about 2 minutes. Stir in the spinach and cook, stirring constantly, until heated through, 2 to 3 minutes. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.