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Yankee Harvest Recipes
Tony's Pasta with Swiss Chard, Garlic, and Anchovies
Serves 4-612 ounces penne or rigatoni, (Or your favorite pasta)
3 Tablespoons olive oil
10 large cloves of garlic, minced
5 anchovies, drained. (Optional - Save drained oil. See below)
1/2 teaspoon fresh ground black pepper
1/3 teaspoon dried red pepper flakes
1/2 red bell pepper, sliced in 1-inch strips
1/4 cup red Italian wine
1 bunch, fresh from the garden Swiss Chard, stems removed, leaves coarsely chopped (about 6 cups)
1/2 cup freshly grated Parmesan cheese
Meat Option: 2 to 3 links fresh Italian sausage, casing removed and broken up in small chunks.
Cook pasta in a large pot of salted boiling water. While pasta cooks, prepare sauce. In a large heavy skillet, heat oil, add garlic, and sauté over low heat until soft. Add anchovies, mashing them with the back of a fork, and mix with garlic. Add black pepper, chile flakes, and bell pepper and sauté over low heat for 2 minutes to combine. Add wine and chard, cover and cook over medium heat until chard is just tender (3 to 4 minutes).
Drain pasta and return to pot. Toss with chard mixture. Add 1/2 the grated cheese and stir well. Serve immediately, sprinkled with remaining cheese and a few teaspoons of the anchovy flavored olive oil. You'll relish this simple to prepare dish with its wonderful combination of robust flavors.
Serve with Italian music, candlelight, fresh Italian bread and a glass of your favorite Italian red wine.
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RECIPE NOTE: New England Seasoning Trio; - We have been informed by many visitors to these wonderful recipes, that they are unable to find Gravy Master, Bell's Seasoning and Old Bay Seasoning at their local grocery store. If you find that to be the case, we now offer our popular New England Seasoning Trio for sale, on-line at the Yankee Grocery country store. |
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The Taste of Gloucester - A Fisherman's Wife Cooks - 8th Edition "The Taste of Gloucester" cookbook was created by the Gloucester Fishermen's Wives and the Cape Ann League of Women's Voters to share recipes of lesser known species of fish as well as familiar ones. Their cookbook, The Taste of Gloucester has sold over 200,000 copies. The Taste of Gloucester recipes are drawn from tradition and are variations of ethnic specialties for different occasions. The original purpose of the cookbook was the promotion of underutilized fish to help the local fleet diversify. Squid, Atlantic Herring and Shark recipes are scattered among those for more familiar species. Copies of The Taste of Gloucester - 8th Edition, can be ordered through the Yankee Grocery Country Store. |
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