A familiar pasta dish, with a Monte Carlo twist. Ingredients 3 cloves of garlic, peeled 3 tbsp olive oil 3 tomatoes, peeled, seeded, and sliced 2 freshened anchovy fillets 1 tbsp capers ¼ cup stoned olives (black or green) 3…
Ingredients 100 g ikan bilis (dried anchovies) 3 tbsp tempoyak 2 tbsp coconut milk 1 pinch of salt 10 bird’s eye chillis (chilli padi) 2 tbsp chili paste 2 cm piece fresh turmeric root 10 petai seeds, skin removed 2…
Niçoise salad (pronounced ni-swaz) sometimes referred to as salade niçoise, is a type of French salad. As suggested by the name, it is a specialty of the region of Nice in France and is composed of raw vegetables, hard boiled…
Neapolitan anchovy sauce is a delicious, creamy sauce, perfect for meat or vegetables. This page incorporates text from the public domain cookbook The Cook’s Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters.…
Minestra alla Capucina is an Italian recipe of soup in which Cappuccina lettuce is used. Ingredients Anchovy, scaled Butter 1 small onion, cut across 4 oz boiled rice Stock Procedure Pound anchovy. Fry it in butter with the onion and…
This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne. Ingredients 24 anchovies, boned and chopped 10 shallots, finely chopped 1 handful scraped horseradish ¼ ounce mace 1 quart white wine 1 pint red wine 1…
Garum is a traditional Roman fermented fish sauce or condiment. It was used often in now-ancient Roman cuisine, as a condiment or sauce on its own, an additive to sauces, or as a seasoning. Ingredients 1 sextarius (2 ⅓ cup/546…