These anchovies, says chef Matteo from SD26, come from Cilento in the Campania region of Italy and are salted and stored in clay jars. The menaica anchovies are caught in this type of net (a menaica) instead of a cianciola that is used by most modern fisherman in Italy. In this type of net, the anchovies struggle and bleed until the fisherman twists off their necks to detach them — the bleeding is believed to enhance the flavor of the fish producing anchovies that are pink and firm.
Adam Fleischman invented the Umami burger in 2009 after figuring out that one of the main tastes that diners love in burgers and pizza is umami, the fifth taste popular in Japanese cuisine. In order to play up that flavor in the Umami Burger, toppings like an aged Parmesan crisp, oven-roasted tomatoes, shiitake mushrooms (naturally high in umami), and caramelized onions accentuate the taste, while a Portuguese bun holds it all together while adding texture.
The burger patty is seasoned with Fleischman's Umami "Master" Sauce, which includes seaweed, tamari, and miso, and his Umami "Dust," a secret mixture that includes konbu and dried mushrooms, as well as some salt and pepper. To bring it altogether, Umami ketchup kicks up the flavor with added fish sauce and mushrooms. The combination of all of the ingredients creates a hint of Japanese cuisine that’s thrown into a classical American burger.
Click here to see How to Make 5 Trendy Burgers at Home
This week's recipe for roasted sweet peppers with capers, anchovies, pine nuts and sultanas in garlic sauce was stolen with permission from Peter Chastain, chef and owner of Prima Ristorante in Walnut Creek, Calif.
Peter Chastain joined Prima in Walnut Creek, Calif., in 1999 and purchased it with his partner John Rittmaster in 2005. Peter and John want guests to feel when they enter Prima that they have a sense of being invited into the warmth and stylish comfort of a restaurant in Florence or Rome. Patrons will find warm, earthy colors, and cozy spots to linger over a glass of wine accompanied by market fresh Italian cuisine; either fireside (caminetto), or near the wood burning oven (forno), all adding to the casually elegant charm of the restaurant.
About the chef: A native of Berkley, Calif., Peter Chastain trained under the late, renowned Ken Wolfe at Contra Costa College. Since then, he has been an instructor at Contra Costa College and worked in several leading Bay Area restaurants. Having also worked in Japan and Europe, he has extensive experience in all aspects of kitchen operations, from production to instruction.
Chef Chastain is an American who embraces the Italian sensitivity to ingredient quality and freshness and the Italian sensibility of using foods that are exquisitely pure and immaculately simple.
Chef's tip: This can be made a day ahead and stored in the refrigerator — as long as you allow it to warm up in the kitchen it will be delicious. Some people also prefer a splash of vinegar or a squeeze of fresh lemon. It is important to use fresh California garlic for this dish; imported garlic will impart an acrid, unpleasant flavor, especially as it sits for a while.
The sauce for this easy pasta recipe gets a pleasantly nutty background flavor from a secret pantry ingredient: anchovies. That's right. Anchovies not only add natural salt to the sauce but also give it a bit of a protein boost. If you've ever bought a jar of anchovies to make Caesar salad dressing from scratch, and couldn't figure out what to do with the rest, use them to flavor pasta sauces and cut down on salt. For this sauce, I didn't have to put any salt into the sauce, and it tasted delicious. Click here to see 7 Healthy Pasta Recipes That Won't Destroy Your Waistline.
This recipe was contributed by the pasta experts at Patsy’s Italian Restaurant in New York City.The ultimate comfort food, pasta is a versatile, deliciously simple dish to make for the family. With olive oil, anchovies, and vegetables, this recipe is a healthy take on the classic.
This pasta salad recipe is perfect for a picnic or outdoor gathering. Bring it to a large barbecue to feed and please a large crowd. Just don't tell them about the secret (but flavor-boosting) ingredient.
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I can already hear the naysayers asking, "Why isn't your sauce red?" Despite being aesthetically challenged, this pasta dish is delicious, I assure you. I used some particularly ripe black olives that ended up giving the sauce a deep, rich flavor and also gave it a forebodingly inky color that, admittedly, gave me a bit of pause at first.
However, one bite and I was sold — the sauce coated the pasta perfectly and had a nice balance of flavors. Briny capers, tangy fresh tomatoes, herbaceous parsley, and a slight bitter finish from the olives — perfection. Your sauce will be redder than mine, though, if you're using different (or less ripe) olives. I used Gaeta, a popular table olive in Spain. Feel free to get creative.
Oh, one more thing: I'd go easy on the salt because there's plenty already from the capers and olives.
Click here to see Fast and Furious Dinner Recipes — 20 Minutes or Less.