Recipes By the Canal House
2 recipes found
Zucchini with Spicy Anchovy Butter
We first started serving this sauce years ago, spooned over fat shrimp that had been grilled in their shells over hardwood coals. We'd peel and eat the shrimp, dipping them in the sauce, licking the deliciousness off our fingers. It was so addictive we found ourselves putting more sauce onto the plate so we could mop it up with hunks of warm bread. Why stop at shrimp? Now we spoon it on steamed spinach, roasted beets, or cooked vegetables like these.
Mezzi Rigatoni with Tomatoes, Lots of Herbs, Hot Oil, and Mozzarella
Imagine it's a sunny summer day. You're hungry, so you walk out into the garden, pick ripe tomatoes off the vine, cut a big handful of parsley, mint, basil, chives, maybe some rosemary and a little thyme, then head into the kitchen to make this simple pasta dish. The tomatoes are still warm from the sun, and your hands smell of licorice, pine, and mint. It's already a heady experience and you've only just begun. When you mix the herbs in a bowl with hot olive oil, their fragrance immediately fills the air and the tomatoes release their juices, mingling with the oily goodness in the bowl. The warm pasta goes in, along with some tender fresh mozzarella, and in no time you've satisfied your hunger in a big way. Try it sometime.