Spaghetti with Anchovies in olive oil and cherry tomatoes

Dear readers,

For this weekend I though about a very simple and quick recipe to prepare (5 mins), but so much tasty, the Spaghetti with Anchovies in oil and cherry tomatoes!

Ingredients (for 2 people):

100g of cherry tomatoes (3.53 oz)
2 cloves of garlic
Extra virgin olive oil
6 anchovies in oil

Preparation

Heat the olive oil in a pan and then put the two cloves of peeled garlic to fry.

Meanwhile, wash and dry the tomatoes and cut them in half.
Put the six anchovies in oil in the pan and “mash” them until they are “dissolved” in the oil.

Remove the two cloves of garlic from the pan and add the chopped cherry tomatoes.

Let the cherry tomatoes cook for 5 minutes over high heat till they seem as in figure below.

Serve the sauce on spaghetti: well, we’ve done!

Conservation

It’s better not to keep or store this sauce in the refrigerator: prepare it directly with the right doses!

And the wine?

For the Spaghetti with anchovies in oil and cherry tomatoes, I chose a simple wine, the Beaujolais Nouveau 2014 by George Deboeuf.

This wine is rather rounded and it has good alcohol percentage, good intensity and delicate tannin: this means that it matches the intensity of the flavor of the anchovies, the oily sensation and the cherry tomato, a tough ingredient in pairing food and wine!

At the nose, intense perfumes of ripe banana and ripe strawberries.

If you can not find it, I recommend other Beaujolais Nouveau or rosé wines with the same characteristics mentioned above. If you opt for a white, I recommend one who has a good persistence and intensity.

And now, enjoy!

 

Soft Pizzelle cookies

Hello everyone!

Today we’re making soft cookies inspired by a traditional italian recipe, the “Pizzelle” from Abruzzi. They are very simple to prepare, requiring little time and few ingredients!

Ingredients

3 eggs
75g of sugar (2 ⁴¹⁄₆₄ oz)
420g of flour (14 ¹³⁄₁₆ oz)
4 tablespoons of extra virgin olive oil
Half a glass of warm milk (to activate the baking powder)
Half a sachet of baking powder
Vanillin flavor
Pearl sugar
Cookie cutters

Preparation

Mix the eggs and sugar with a mixer until they are well blended.

Add the extra virgin olive oil, pour half of the flour gradually, then the vanillin flavor and continue stirring.
Meanwhile, melt the baking powder in half a glass of warm milk, stir and then pour in the mixture.
Add the remaining flour and mix it until it forms a smooth paste.

Pour the mixture in the cookie cutters (paper or aluminum) and decorate with pearl sugar.

Cook it in the oven at 180 ° C (350 ° F) for 20-25 minutes.

Conservation

You can store the cookies in a sealed glass or plastic jar for up to 6/7 days.

And the wine?

I recommend a sweet wine, preferably a “Controguerra Passito Bianco”, a “Moscato Rosa dell’Alto Adige” or a classic “Passito di Pantelleria”.
I propose “Controguerra Passito Bianco” as traditional pairing, since the recipe is from the Abruzzi region.
I recommend the “Moscato Rosa dell’Alto Adige” to those who prefer the aroma of spices, which create a pleasant aromatic taste with the cookies.
Finally the “Passito di Pantelleria”, easier to find in supermarkets, with its aromas of ripe yellow fruits that well match the softness of the cookies.