Bucatini With Fennel And Anchovies Recipes

BUCATINI WITH FENNEL AND ANCHOVIES

Steps:

• Place anchovies and their oil in a small bowl, add the lemon juice and mix together to break up anchovies. Set aside.
• Heat 2 tablespoons extra-virgin olive oil in a 12- to 14-inch skillet, add bread crumbs and cook on medium, stirring, until they are toasted. Fold in parsley and tarragon, remove from skillet and set aside. Wipe out skillet and add remaining oil. Heat on medium-low, add fennel, onion and garlic and cook until they become soft and translucent and show a hint of color. Lightly season with salt and liberally with pepper. Stir in anchovy mixture and set aside. Meanwhile, bring a large pot of salted water to a boil for the pasta.
• Cook bucatini until not quite al dente. Remove 2 cups of the pasta water and continue cooking pasta until just done. Drain and add to the skillet with the fennel mixture along with about a cup of the pasta water. Scatter in the lemon zest. Heat on low. Use tongs to toss pasta thoroughly with the fennel mixture. There should be enough liquid to moisten the pasta without making it soupy, so add more pasta water if needed. Correct seasoning with salt and pepper. Don't be shy with the pepper. Divide the pasta among 4 to 6 warm plates, top each with some of the bread crumbs and serve with cheese on the side.

ALEX'S ANCHOVY BUCATINI

Steps:

• Preheat the oven to 300 degrees F.
• Put about 3 cups stale Italian bread on a baking sheet and put in hot oven. Bake for 10 minutes, cool and add to the bowl of a food processor fitted with a bottom blade. Pulse into crumbs.
• Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook until al dente. Remove 1 cup of the cooking water and reserve. Drain the pasta and set aside.
• In a large saute pan, add 4 tablespoons of the olive oil and the bread crumbs and cook over medium-high heat until golden and well coated. Remove from the pan to a plate.
• Add the remaining 4 tablespoons of the oil to the pan and when hot, add the anchovies and the minced red bell peppers and cook, rapidly, stirring them around with a wooden spoon, for about 2 minutes. Add the onions and cook for 6 to 8 minutes, stirring frequently. Add the garlic and chili flakes, cook for an additional 3 to 4 minutes. Add 1/2 to 1 cup of the bread crumbs and half of the cheese. Stir in the pasta, toss to combine, adding the cooking liquid as needed.
• Transfer to a serving platter and garnish with remaining cheese, bread crumbs and parsley. Serve immediately.

SPAGHETTI WITH FENNEL, ANCHOVIES, CURRANTS, PINE NUTS & CAPERS

Steps:

• Quarter the fennel bulbs. Remove the coarse outer leaves and trim the tips (cut off and reserve any fronds). Remove and discard the core from each quarter, then chop the rest of the fennel.
• Cook the spaghetti in a pan of boiling, lightly salted water. Meanwhile, heat the oil in a large frying pan. Sauté the fennel until soft, then add the garlic and cook gently until pale gold. Add the anchovies, press with a wooden spoon, then add the chilli. When the anchovies fall apart, toss in the currants, capers, parsley and most of the pine nuts.
• Drain the pasta and immediately add it to the frying pan. Add the lemon juice and season to taste. Toss together, then serve straight from the pan or transfer to a large warm serving bowl. Scatter over the remaining pine nuts and any fennel fronds.

BUCATINI PASTA WITH SHRIMP AND ANCHOVIES

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, stir together the anchovies and their oil with the red pepper flakes and garlic in a large skillet over medium heat, breaking up the anchovies as you stir. Once the garlic begins to sizzle, add the sliced zucchini, and cook until it begins to soften, about 3 minutes. Stir in the grape tomatoes, and continue cooking until the zucchini is tender, and the skins of the tomatoes begin to pop, 5 minutes more.
• Sprinkle the vegetable mixture with oregano and basil, then stir in shrimp. Cook until the shrimp turn pink and are no longer translucent. Pour over bucatini to serve.

BUCATINI WITH ANCHOVIES AND FENNEL

Steps:

• Whiz bread slices in a food processor to form bread crumbs. Heat oil in a frypan and add breadcrumbs, sea salt and pepper. Toss around over a medium heat for a few minutes until golden and crunchy. Put a large pot of salted water on to boil and cook spaghetti according to packet instructions until just al dente. Drain, reserving 1/4 cup of the cooking water. (Al dente as you know means 'firm to the bite' and believe me, proper Italian pasta really is a little firm, certainly not squishy...so if you don't normally, maybe try it a little firmer than you are used to. Not solid clearly, but definitely with a little nugget of resistance in the core of the spaghetti.) Heat oil in a large pot and add garlic, anchovies and fennel seeds. Cook for a couple of minutes until the garlic is fragrant but not browned and the anchovies are starting to break up. Add the pasta to the pot with a good grinding of black pepper, the reserved pasta water, half of the Parmesan, and half of the parsley or fennel tips. Serve with a good grinding of black pepper, the rest of the parsley or fennel tips and a sprinkling of breadcrumbs with Parmesan passed separately around the table. Serves 4-6 (6 for lunch, 4 for dinner with a nice big salad on the side).

BUCATINI WITH PEPPERS AND ANCHOVIES

Steps:

• Slice the chilli . Wash the capers and anchovies from excess salt, dry on a paper towel and chop roughly, together with the peppers ( oil removed).
• Chop the onion and saute in the oil. add the chilli and the pepper mixture.
• Cook for 5 minutes stiring from time to time. add the cherry tomatoes and cook for 15 minutes more.
• Season as needed.
• Cook the pasta,then toss with the mixture, adding the orn basil leaves.
• serve.

PASTA WITH OLIVE OIL, ANCHOVIES AND FENNEL

Steps:

• Fill a large pot with water and bring to a boil.
• Add the sliced fennel bulb and the bucatini and cook until the pasta is al dente, approximately 10 minutes.
• Meanwhile, place the 2 tblsps olive oil in a large skillet.
• Add the chopped fennel bulb and saute over medium heat for about 3 minutes.
• Add the garlic, half the wild fennel, the chopped anchovies and the red pepper flakes.
• Cook, stirring, for 6-8 minutes, or until the greens are tender.
• Drain the pasta, reserving a little of the cooking liquid.
• Chop the boiled fennel and add it to the sauce along with ¼ cup of the cooking liquid and the drained pasta.
• Drizzle with the Olive Oil with Anchovies and Chili Peppers.
• Add the remaining chopped fennel and toss well.
• Taste, adjust the seasonings to your liking, and serve immediately.