Handmade Corzetti Ligure Capers Pine Nuts Anchovies And Marjoram Corzetti Ligure Con Capperi Acchiughe Pinoli E Maggiorana Recipes

PENNE AL CIOCCOLATO CON ANCHOVIES: PENNE WITH CHOCOLATE AND ANCHOVIES

Penne al Cioccolato con Anchovies: Penne with Chocolate and Anchovies image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 pound/450 g penne rigate pasta
3 tablespoons/45 ml extra-virgin olive oil
2 cloves garlic, chopped
2 dry chile peppers, crushed
8 anchovy fillets, finely chopped
2 cups/457 g chopped finest quality plain dark chocolate (at least 70 percent cocoa)
1/2 cup/114 g finely grated breadcrumbs
Small bunch fresh flat-leaf parsley, chopped

Steps:

Cook the penne in a pot of boiling salted water. While the pasta is cooking, make the sauce.
To make the sauce: In a saucepan heat up the olive oil. Gently saute the garlic, add the chile peppers, and anchovies. Cook until the garlic is golden and anchovies have somewhat dissolved. Then add the chopped chocolate. When the chocolate has completely melted, stir in the breadcrumbs.
Drain the pasta just before the 'al dente' stage and add to the saucepan. Add the chopped parsley and mix well for a few seconds so that the pasta and the sauce are well amalgamated or combined. Serve the dish immediately.

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

Spaghetti with fennel, anchovies, currants, pine nuts & capers image

Knock up a no-hassle family supper in under 30 minutes. This spaghetti dish with fennel, anchovies, currants, pine nuts and capers is salty, sweet and simple

Provided by Diana Henry

Categories Dinner, Lunch, Pasta, Supper

Time 25m

Yield Serves 4-5

Number Of Ingredients 11

Ingredients

2 fennel bulbs
400g spaghetti
50ml extra virgin olive oil
3 garlic cloves , finely sliced
100g jar anchovy fillets in olive oil, roughly chopped
½tsp dried chilli flakes
70g currants , soaked in boiling water for 5 mins and drained
2 ½ tbsp capers , rinsed
1 small pack flat-leaf parsley , leaves picked and finely chopped
75g pine nuts , toasted
good squeeze of lemon juice

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.

Nutrition Facts : Calories 579 calories, Fat 23 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 17 grams protein, Sodium 2.1 milligram of sodium

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