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Another quick salad to prepare !!!
- 1 canned anchovy
- 1 red onion
- 4 tomatoes
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 tablespoons natural olives
- 1 knife tip Szechuan pepper with herbs [rosemary, oregano]
- basil leaves
Preparation time: less than 15 minutes
RECIPE PREPARATION Tomato salad with anchovies:
- The vegetables are washed and cleaned.
- Cut onions into fish and mix with salt, pepper, lemon juice and oil.
- Tomatoes are cut into slices.
- Canned undoes.
- Mix the onion with the tomatoes and anchovies in a bowl.
- Serve the salad decorated with natural olives and basil leaves.
You can serve the salad on slices of toast.
You can improve the consistency if you have at hand to mix a few tablespoons of boiled rice or a few slices of boiled or baked potato.
Pasta with anchovies and tomato sauce
I like the simplicity with which Italians cook their pasta (of all kinds and in various geometric shapes), but also the ingredients used / their combination in dishes, which many consider "strange" in the kitchen. At the same time, you can't help but notice how preparing pasta, at home, is a real art for Italians, which is passed down from generation to generation.
Mother and grandmother prepared macaroni / spaghetti, with cheese / minced meat, macaroni / noodles with milk, chicken soup with noodles. There had been no snails, feathers, cannelloni, tagliatelle, couscous, etc. and even less of sophisticated pasta preparations. At home, they also prepared noodles for chicken soup or if they didn't have macaroni, to make noodles with cheese.
Ours, Romanians! It is hard to believe that our Romanians who work in the field with hoe and scythe or those who work on construction sites can be deceived with pasta in tomato juice or pasta with lemon juice and basil leaves. You have to understand them, how to work daylight, if their stomach is not full, with something consistent, to have after drinking water. Through the Romanian cuisine, the preparation of pasta according to the Italian model takes place (shy, in my opinion, more through TV shows for culinary naive people, eager for sophistication). I occasionally caught this kind of cooking, but for those mentioned above, I don't think so. The insistence with which certain chefs want to promote Italian, French, Greek or Asian cuisine, I do not know how much impact it will have on traditional Romanian cuisine (where it is maintained and cultivated). The few foreigners who trample us around the country are attracted by the almost wild landscapes, but also by our traditional cuisine.
Ingredients needed in the recipe: pasta (I used feathers and snails), mixture of tomatoes and bell peppers, yellow tomato juice, anchovies, garlic, sun-dried yellow tomatoes, preserved in oil, olive oil, fresh butter, hot peppers, parsley , basil), lemon, coarse salt, peppercorns, thyme.
Cut the garlic, anchovies, sun-dried tomatoes, hot peppers into thin slices. On a small grater, remove a little lemon peel.
Heat over a high heat, a pan with high edges, in which olive oil is added.
In the pan, add a mixture of tomatoes and bell peppers (from the one already prepared, previously, by rolling with a little salt, without oil, put in jars with a tight lid and kept in beds until cool, then cold, for the winter).
Add a little yellow tomato juice like my wife does. Bring to a boil to homogenize the ingredients.
Season with coarse salt, freshly ground peppercorns and a little dried thyme. Sprinkle with finely chopped greens (parsley and basil).
The pasta is boiled in water with coarse salt. The pasta is added to boiling water, being careful not to jump drops of hot water on our hands. Boiling takes time, over high heat, without a lid on the pot, 1-2 minutes less than written on the package. Easter should not be soft, but not too hard. They can be tasted, taking a single piece with a fork.
Boiled pasta is taken with a strainer and added over the tomato sauce.
Well-kept secret of Italian chefs! The pasta should not be drained beforehand, because being wet, it will mix better with the tomato sauce and the liquid will be absorbed by the pasta, which will be soaked as much as necessary to be consumed. Drained pasta, mixed in tomato sauce, will not stick together as long as they are hot.
Mix the ingredients using a wooden spoon.
Add a tablespoon of fresh butter to shine the preparation. Grated smoked cheese / smoked cheese / parmesan is grated on pasta.
The mixture is homogenized using a wooden spoon.
Sprinkle with finely chopped greens and a little grated cheese before serving. Pasta is eaten hot.
A glass of white, dry, cold wine goes great.
Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Cook as you wish, own recipes, inherited recipes, recipes learned from others by word of mouth / recipes read through cookbooks, etc. But don't forget, our traditional cuisine has no match. Foreigners know why, gourmets or gourmets, if anything.
Ingredients Cream tomato soup with anchovies
2 canned tomatoes (400 gr)
1 medium onion
2 large cloves of garlic
2 anchovy fillets (in oil)
1/4 teaspoon crushed dried thyme (or oregano)
1 bay leaf
1/2 slice of bread (core only)
1/2 tablespoon balsamic vinegar (or balsamic vinegar cream)
50 ml extra virgin olive oil (best, for salads)
salt, black pepper
2 slices of bread (may be older)
2-3 tablespoons oil on the handle
1 large clove of garlic
Servings: 4 (approx. 3 poles / serving)
Calories: 200 horsepower / serving (soup)
Beef steak with tomato sauce and anchoviesBeef steak with tomato sauce and anchovies
Beef steak with tomato sauce and anchovies
- 300 gr small cherry tomatoes
- 4 anchovy fillets in oil
- 1 small onion (about 50 gr)
- 2 cloves garlic
- grated peel from 1/2 small lemon
- 1/4 bunch of parsley
- 1/4 teaspoon oregano (or dried marjoram)
- 45 ml olive oil
Method of preparation : Beef steak with tomato sauce and anchovies
Cherry tomato salad with garlic, basil and balsamic vinegar
Balsamic vinegar goes well with sweet tomatoes but dripped in small quantities.
We don't have much opportunity to find garden tomatoes in winter and so the only ones that look a bit like tomatoes are cherry tomatoes.
They have something of the flavor of summer tomatoes. There are small pots with classic or colored cherry tomatoes: yellow, orange, black (carbon).
It goes according to everyone's taste, adapted to the ingredients they have. Balsamic vinegar goes well with sweet tomatoes but dripped in small quantities.
Salad with anchovies and tomatoes
1 cup balsamic vinegar, 1 cup green and black olives, cut in half, 1 bunch of parsley, 3 anchovies cleaned, gutted and chopped, 2 tablespoons capers, wiped with a napkin to dampen moisture, 1 clove garlic , finely chopped, 8 basil leaves, chopped, 1/2 teaspoon pepper, 6 tablespoons extra virgin olive oil, 3 tomatoes
Difficulty: low | Time: 30 min
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(5 points / total votes: 13)
Cristina 7 years ago - 21 July 2010 17:29
Re: Pumpkin salad
That's all there is to it. it would be very useful if you posted different techniques to turn the ordinary omelette into something really special.
(Although I am only 14 years old, I have a real passion for cooking)
Thanks and good luck in the future!
mada carp 6 years ago - 7 March 2011 12:19
Re: Pumpkin salad
Daniela Noyes 6 years ago - 9 March 2011 08:24
Re: Pumpkin salad
where the "anchovy" paste is found and what it is. "Ansoa". You can make pumpkin salad without this paste.
Ioana 6 years ago - March 9, 2011 11:35
Re: Pumpkin salad
Anchovies are a fish, much like sardines. You can find anchovy paste in the metro (but probably in other supermarkets, of course I've seen it somewhere but I don't remember now) and it's packed in a tube like toothpaste. it is recommended to use it in dressings and sauces because it gives a good aroma.
if you have a grater that laughs chopsticks (as I grated carrots here: [link]) it would be great, because this salad lasts longer, the pumpkins do not leave as much water as you put on the classic grater.
This is probably the salad I make the fastest, but it tastes just as great. Contains very few ingredients, simple flavors that blend perfectly, try using a wide range of cherry tomatoes now available on the market: for example, you can buy some yellow, striped and red. And, as I always say, it is much better, for taste, to buy olives with whole seeds than without. Believe me! Keeping a 4 to 1 ratio between tomatoes and olives, start by crushing the tomatoes in a bowl. whenever I do this I put a hand on them for protection, because the juice and pips tend to fly everywhere - especially me. You can crush the cherry tomatoes as much as you want, because the salad looks much better when it looks raw and rustic than when it is perfect and beautifully arranged. Then carefully crush the olives on a chopper with a sharp object - a cup or a fork. Remove the seeds, toss the olives over the tomatoes and mix well.
Look, the base of the salad is ready, and what you just did is not culinary nonsense at all. Tomatoes need salt, and olives are preserved in salt. By squeezing the juice of the tomatoes, you allowed them to absorb the salt and the slightly smoky aroma of the olives. This makes the olives only good to eat, and the tomatoes delicious. The most important thing that has been done now remains to highlight it. You can do this by adding a few drops of vinegar, preferably red wine or herbs, to taste, then sprinkle a little freshly ground black pepper and 2 or 3 tablespoons of olive oil. And, just before you taste the salad, break up as much basil as possible and then add a handful of arugula leaves, if you have it. Wonderful!
PS. If you have anything left over from the salad, I recommend mixing the leftovers with some hot spaghetti.
Bell peppers with mozzarella, tomatoes and anchovies
Be sure to serve them with slices of lettuce and fresh, crispy bread!
Preparation time: 5 min.
Cooking time: 30 min.
252 calories, 17 g fat per serving
- 4 red bell peppers, cut in half and without seeds
- 2 tablespoons olive oil
- 8 chopped tomatoes, cut
- 50 g anchovies in oil, drained and chopped
- 50 g chopped black olives
- 1 clove of garlic, crushed
- 150 g mozzarella, cut into cubes
- 50 g lettuce leaves
1 Preheat the oven to 6/200 ° C. Place the peppers in a pan, sprinkle with oil and season with salt and pepper. Bake until soft and lightly burns on the edges.
2 Mix the tomatoes, anchovies, olives and garlic and sprinkle with ground black pepper. Divide the mixture into half of the peppers, sprinkle with the mozzarella cubes and bake for another 10 minutes.
Ingredients Beef steak with tomato sauce and anchovies
4 individual beef steaks (about 350-400 gr each)
Tomato and anchovy sauce
300 gr small cherry tomatoes
4 fillets anchovies in oil
1 small onion (about 50 gr)
2 cloves garlic
grated peel from 1/2 small lemon
1/4 bunch of parsley
1/4 teaspoon oregano (or dried marjoram)
45 ml olive oil
Preparation Beef steak with tomato sauce and anchovies
- Remove the steaks from the refrigerator and allow to return to room temperature.
- Onions are cut into scales. In a bowl put the cherry tomatoes, some that are larger are cut in half to leave the juice in the sauce. Over them add the crushed garlic, finely chopped anchovies and grated lemon peel.
- Heat 30 ml of oil in a pan and add onions. Cook for a few minutes, just until the onion softens.
- Add the tomatoes and the rest over the onion and continue to harden for a few minutes until the anchovies dissolve in the oil and the tomatoes soften slightly (about 3-4 minutes). Stir a few times in the sauce. Sprinkle with black pepper. Do not add salt, the anchovies are quite salty.
- Remove the pan from the heat and add the finely chopped parsley and oregano. Add 1 tablespoon more oil. Mix well and pour the sauce into a bowl. Let it cool.
- Heat a grill pan well, without adding fat (about 5 minutes on high heat). Add the steaks so that they are not crowded. Fry for 3 minutes on each side. While they are cooking, sprinkle them with a little salt, black pepper and chili flakes.
- Remove the steaks, cover them with aluminum foil and let them sit for a few minutes.
- Serve the steaks with warm salsa immediately.
1. Beef steak with tomato sauce and anchovies