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EdibWasa Winter 2014 : Page30

GarLic and BreAd Soup AncHovy ToaSts SerVes 6 With Soup SarDine ToaSts SerVes 6 With Soup 12 thick slices of good bread, toasted, rubbed with a clove of garlic, and drizzled with olive oil 1 tin sardine fillets, packed in oil (4 or so fillets) ¼ cup good quality olive oil 3 Tbsp sherry vinegar ¼ cup chopped flat leaf parsley ¼ cup roughly chopped walnuts 1 Tbsp finely minced shallot 2 tsp lemon zest eat a grill pan over medium heat. Remove sardines from tin and grill on both sides until warmed through. Break sardines into large chunks, remov-ing most of the bones (again, don’t stress too much about the bones, they’re little and ok to eat). Toss warmed sar-dines with the remaining six ingredi-ents and divide among toasts to serve G 12 thick slices of good bread, toasted, rubbed with a clove of garlic, and drizzled with olive oil 6 canned San Marzano tomatoes, whole 1 large yellow onion ¼ cup pitted green olives, halved lengthwise ¼ cup golden raisins SerVes 6 2 Tbsp whole capers 1/2 cup olive oil 12 white anchovy fillets 8 cloves of garlic, evenly, but not too Fresh chopped parsley thinly, sliced lice the onion thinly and sauté over 2 cups day old bread, the one on page medium heat in olive oil until deep 28 is great, in small chunks (crusts golden. Chop the tomatoes, removing as welcome!) many seeds as possible (but don’t stress 6 cups water or chicken stock about it). Add the tomatoes to the onions 3 large eggs and cook down until tomatoes are jam-like and onions have caramelized. Season 1 1/2 tsp sweet paprika with salt and pepper. Stir in raisins and 1 1/2 tsp smoked paprika olives and allow to heat through. Top Salt to taste Heat oil in a heavy bottomed 4 quart Dutch toasts with vegetable mixture and lay oven or pot over medium heat, and add the two white anchovy fillets on each toast. Garnish with chopped parsley and serve. garlic slices. When garlic just turns golden add in the bread chunks. Sauté the bread and garlic for a few minutes over medium heat until the bread is a little toasty, being careful not to brown or burn the garlic. Add in the paprikas, season with salt, and cook for 30 seconds until fragrant. Add in water or stock and cook for 10 to 15 minutes. Lightly beat the eggs in a small bowl and stir them into the hot soup. To make a more complete meal serve with one of the fish crostini on page v. arlic soup is a dish that is tradition-ally eaten during lent in Spain because it contains no meat. It also has a long his-tory of being eaten to restore one’s strength after a night of revelry. In other words sopa de ajo great anytime whether you’re nursing a hangover or practicing spiritual restraint. Maybe the perfect prescription for Utah. S H MacKerel SprEad SerVes 6 With Soup 12 thick slices of good bread, toasted and drizzled with olive oil 2 4 oz tins mackerel fillets in olive oil 1 Tbsp crème fraiche 1 lemon, juiced 1 tsp Dijon mustard 1 tsp chopped tarragon Freshly ground black pepper, to taste Smoked paprika emove fillets from tin and place in a glass bowl; flake them with a fork. Mix remaining ingredients except paprika with the fish and continue breaking up the fish until you’ve achieved a pate-like consis-tency. Divide the spread among the toasts evenly. Dust toasts with paprika and serve. R

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