So I went to Italy recently and ate lots of good food and a few of those things were anchovy pizza. One of the best of the several versions I ate was a white pie with whole anchovies and squash blossoms. The taste of squash blossoms are pretty subtle and anchovies are not–understatement–but the former provides texture and the latter does the work on flavor.
Something I did not get to eat but sounded killer was tagliatelle with squash blossoms and botarga. Botarga is dried, aged fish roe, which issomething salty and fishy to pack a punch. Been looking for it since I got back home but the Italian Market came up empty and other leads fizzled out. Bummer. Anchovies make a decent enough substitute in a pinch.
I did get some squash blossoms, from my mom’s garden. Dudes, my mom’s garden! The farmers market is a bourgeois indulgence as far as produce needs go. Looking forward to cooking with all the other stuff when it starts coming in.
In the meantime, we have this dish.
Salty, fish anchovy & toothsome squash blossom in a butter-garlic sauce with wide noodles.
Ingredients
- 4 oz tagliatelle
- 1 anchovy filet, chopped
- 2-3 squash blossoms
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tsp grated cheese
- Small clove garlic, minced
- Salt
- Red pepper flakes
- Parsley, chopped
Instructions
- Put butter and olive oil in pan over low heat.
- Add anchovy & garlic. Cook slowly.
- Add squash blossoms at end and wilt.
- Toss with noodles. Season with red pepper flakes, garnish with parsley & grated cheese.
- Enjoy!
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- Ingredients
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- Anchovy & Squash Blossom Tagliatelle
Bolognese Sauce
June 29, 2012 at 7:02 am
nice blog to see this one