Anchovies in pasta sauce is great, and it’s a shame that this flavour is hard to come by here. I guess putting anchovies in the menu still constitute a small risk some restaurants are not willing to take. The way it is done here, browned patiently with garlic, puts the anchovies firmly in the background while giving the sauce a savoury depth.
Browning the anchovies and garlic. Prawns pre-seared. Prawn shell stock boiling away.
Chorizos (not shown) were crisped and then the base tomato sauce added. Allow it to brown before adding the stock.
Add stock, reduce, dump in ¾ cooked pasta, stew and reduce.
Serve with basil and lemon peel.
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