I figured it had been a while since I had done a cooking post so I figured with everyone’s concern being elsewhere *ahem, Ravens winning the Superbowl, ahem* it was a good time. Plus, I felt like going outside my comfort zone and eating something I hadn’t eaten since I was 14….ANCHOVIES!
In case you didn’t know this about me, I hate fish…unless its raw and/or tuna. Go figure. So this was a reaaaaaaalllll stretch for me.
I love Nadia G. She is my future 3rd ex-wife. No worries, we stay friends. This is her recipe. I changed a couple things by adding a whole diced shallot, less olives, leaving the tomatoes whole while cooking and using wheat spaghetti ..OH! I also added everything before the tomatoes plus threw on some grated parmesan reggiano….other than that I did exactly as I was instructed 🙂
It’s delicious. And the name? “Spaghetti a la Puttanesca” literally translates as spaghetti as cooked by a whore. YESSSSSS! I love it. There is a whole back story to this traditional dish, but I will make you find her telling it. It is described in two different episodes. Google is your friend, my friend.
Here is the recipe as described by her here:
- 1 pound spaghetti
- 1/4 cup extra-virgin olive oil
- Pinch hot chile flakes
- 1 clove garlic, minced
- 6 anchovy fillets, roughly mashed with a fork
- 2 cups ripe cherry tomatoes, halved
- 15 kalamata olives, pitted and coarsely chopped
- 1 heaping tablespoon capers, coarsely chopped
- Large pinch brown sugar
- Pinch sea salt and freshly ground black pepper
Cook spaghetti in boiling salted water until it is slightly undercooked, about 1 minute away from being al dente, strain. Heat the olive oil in a large pan on medium heat. Add chile flakes and garlic, saute for 2 minutes, until garlic is fragrant and golden. Add the mashed anchovies and saute for 30 seconds. Then add the cherry tomatoes and saute for an additional 8 to 10 minutes, until the tomatoes begin to create a light sauce. Once the tomatoes have sauced up, mix the olives, capers, brown sugar, sea salt, and freshly ground black pepper into the sauce. Add the cooked spaghetti to the pan, reduce the heat to medium-low and use tongs to stir until the pasta absorbs the sauce, about 3 minutes.
You’re welcome. 😉
Nothing else left to say.
Here’s the recipe:
6 slices maple cured bacon, minced
2 cups milk chocolate, roughly chopped
1/2 cup crisped rice
Fleur de Sel
Making the bacon: Heat pan on medium. Add bacon and render until crisp. Set on paper towel and remove excess grease.
Making the chocolate: Melt chocolate in a double boiler over medium heat. Take off heat when chocolate is 80% melted, continue stirring until fully melted. Add bacon to melted chocolate. Delicately fold in crisped rice. Poor mixture into silicone molds, cover and refrigerate for 30 minutes
Yield: approximately 24
Prep Time: 5 minutes + 30 minutes cooling time
Cook Time: 10 minutes
Ease of Preparation: easy
Here’s the pictures:
Here is my opinion:
“Bark” is easier than molds after the cocktails. Yes, ma’am.
This stuff is too good. Devil good. Sin good. Soul for sale good.
Damn you Canadians and your evil uses for bacon-GOOD!
First, the candied bacon; now this.
Merde, ceci est délicieux.