[1LDK RECIPES] 🔔 ep4. 이 식재료는 어떻게 먹어야 제일 맛있을까? ‘앤초비 요리 3가지’
14.8 هزار بار بازدید -
پارسال
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◽️ 00:21 Anchovy caesar salad
02:07 Anchovy pasta
03:27 Gilda Pintxos
◽️ Salt-cured anchovies are, like jeotgal, used as a preserve dish with small anchovies from the Mediterranean or European coastal waters. Italians have these anchovies the way we Koreans have myeolchi-jeotgal. As a salty and savory ingredient, it has been loved by many epicures. Anchovies are good for your health, as they are an essential amino acid supplement. They are rich in minerals such as vitamins A and B and calcium as well as niacin, a water-soluble vitamin. Yes, anchovies are this attractive. But do you need some ideas about how to make the best of them? Here we are with three recipes that will help you enjoy anchovies in the best way. Once you get the hang of it, it’s failproof and versatile.
🍽️ [Caesar Salad] – 2 servings – Easy – 20 min.
◽️ Ingredients: 2 heads romaine lettuce, 2 bread slices, 1 strip of bacon, a desirable amount of parmigiano Reggiano, a desirable amount of olive oil
Dressing ingredients: 2~3 anchovies (1 tablespoon), 2 garlic cloves, 2 egg yolks, 1 tbsp of lemon juice, 2 tsp of mustard, 3 tbsp of olive oil, 5 tbsp of Parmigiano Reggiano, 1 pinch of salt, pepper to taste
1. Finely chop the anchovies and garlic. Cut the thoroughly washed romaine lettuce leaves into halves. Cut the bread into cubes and bacon into a desirable size.
2. Combine the chopped anchovies, minced garlic, egg yolks, salt, lemon juice, mustard, Parmigiano Reggiano, salt, and pepper in a bowl.
Stir in the olive oil little by little until the dressing reaches a smooth texture.
(tip. Slowly add the olive oil, or the dressing can separate.)
3. Slightly roast the romaine lettuce in a grill pan, heated over high heat.
(tip. If you want a crispy texture, you can skip this step.)
4. Sprinkle olive oil and Parmigiano Reggiano over the bread cubes, and then toss them well.
In a heated pan, roast the bread cubes until they become crispy croutons.
In a heated pan, cook the bacon until it is crispy. Then place it on a paper towel to remove the excess oil.
5. Place the romaine lettuce in a bowl and sprinkle the dressing.
Sprinkle the croutons, bacon, and Parmigiano Reggiano atop before digging in.
🍽️ [Anchovy Pasta] – 1 serving – Easy -20 min.
◽️ Ingredients: pasta 90g, 2~3 anchovies, 1 tbsp of capers, 2 garlic cloves, rucola15g, a half cup of pasta water, a small amount of olive oil, a small amount of lemon zest, salt to taste, pepper to taste
1. Chop the anchovies and capers, and slice the garlic cloves.
2. Bring a pot of water and salt to boil, and cook the pasta. Put a half cup of the pasta water aside.
(tip. Add 10 grams of salt per liter of water.)
(tip. The pasta cooking time should be 2 to 3 minutes less than the recommended cooking time.)
3. With olive oil in a pan, roast the garlic slices. When they are brown, take them out, and stir-fry the capers and anchovies.
(tip. When you add the capers and anchovies, lower the heat and do it gently, otherwise oil can splatter.)
4. Stir in the pasta and 2 ladles of pasta water, and keep cooking, stirring well.
(tip. You can adjust the amount of the pasta water since the thickness can change based on the cooking time.)
5. Serve the pasta on a plate, and sprinkle some garlic chips, lemon zest, rucola, and pepper atop.
Toss the pasta with the rucola well, and it’s time to enjoy.
(tip. It tastes better with a little bit of lemon juice.)
🍽️ [Gilda Pintxos] – For 5 pieces – Easy – 10 min.
◽️ Ingredients: 5 anchovies, 3~4 pickled chili peppers, 10 olives, a small amount of olive oil, 5 skewers
1. Cut the pickled chili peppers into a desirable size.
2. Skewer the ingredients in this order: olive, anchovy, pickled chili pepper, and olive. Then dress olive oil over them.
3. Serve the gildas in a bowl, and enjoy them with wine.
(tip. You’d better serve it with bread since the salinity is quite high.)
02:07 Anchovy pasta
03:27 Gilda Pintxos
◽️ Salt-cured anchovies are, like jeotgal, used as a preserve dish with small anchovies from the Mediterranean or European coastal waters. Italians have these anchovies the way we Koreans have myeolchi-jeotgal. As a salty and savory ingredient, it has been loved by many epicures. Anchovies are good for your health, as they are an essential amino acid supplement. They are rich in minerals such as vitamins A and B and calcium as well as niacin, a water-soluble vitamin. Yes, anchovies are this attractive. But do you need some ideas about how to make the best of them? Here we are with three recipes that will help you enjoy anchovies in the best way. Once you get the hang of it, it’s failproof and versatile.
🍽️ [Caesar Salad] – 2 servings – Easy – 20 min.
◽️ Ingredients: 2 heads romaine lettuce, 2 bread slices, 1 strip of bacon, a desirable amount of parmigiano Reggiano, a desirable amount of olive oil
Dressing ingredients: 2~3 anchovies (1 tablespoon), 2 garlic cloves, 2 egg yolks, 1 tbsp of lemon juice, 2 tsp of mustard, 3 tbsp of olive oil, 5 tbsp of Parmigiano Reggiano, 1 pinch of salt, pepper to taste
1. Finely chop the anchovies and garlic. Cut the thoroughly washed romaine lettuce leaves into halves. Cut the bread into cubes and bacon into a desirable size.
2. Combine the chopped anchovies, minced garlic, egg yolks, salt, lemon juice, mustard, Parmigiano Reggiano, salt, and pepper in a bowl.
Stir in the olive oil little by little until the dressing reaches a smooth texture.
(tip. Slowly add the olive oil, or the dressing can separate.)
3. Slightly roast the romaine lettuce in a grill pan, heated over high heat.
(tip. If you want a crispy texture, you can skip this step.)
4. Sprinkle olive oil and Parmigiano Reggiano over the bread cubes, and then toss them well.
In a heated pan, roast the bread cubes until they become crispy croutons.
In a heated pan, cook the bacon until it is crispy. Then place it on a paper towel to remove the excess oil.
5. Place the romaine lettuce in a bowl and sprinkle the dressing.
Sprinkle the croutons, bacon, and Parmigiano Reggiano atop before digging in.
🍽️ [Anchovy Pasta] – 1 serving – Easy -20 min.
◽️ Ingredients: pasta 90g, 2~3 anchovies, 1 tbsp of capers, 2 garlic cloves, rucola15g, a half cup of pasta water, a small amount of olive oil, a small amount of lemon zest, salt to taste, pepper to taste
1. Chop the anchovies and capers, and slice the garlic cloves.
2. Bring a pot of water and salt to boil, and cook the pasta. Put a half cup of the pasta water aside.
(tip. Add 10 grams of salt per liter of water.)
(tip. The pasta cooking time should be 2 to 3 minutes less than the recommended cooking time.)
3. With olive oil in a pan, roast the garlic slices. When they are brown, take them out, and stir-fry the capers and anchovies.
(tip. When you add the capers and anchovies, lower the heat and do it gently, otherwise oil can splatter.)
4. Stir in the pasta and 2 ladles of pasta water, and keep cooking, stirring well.
(tip. You can adjust the amount of the pasta water since the thickness can change based on the cooking time.)
5. Serve the pasta on a plate, and sprinkle some garlic chips, lemon zest, rucola, and pepper atop.
Toss the pasta with the rucola well, and it’s time to enjoy.
(tip. It tastes better with a little bit of lemon juice.)
🍽️ [Gilda Pintxos] – For 5 pieces – Easy – 10 min.
◽️ Ingredients: 5 anchovies, 3~4 pickled chili peppers, 10 olives, a small amount of olive oil, 5 skewers
1. Cut the pickled chili peppers into a desirable size.
2. Skewer the ingredients in this order: olive, anchovy, pickled chili pepper, and olive. Then dress olive oil over them.
3. Serve the gildas in a bowl, and enjoy them with wine.
(tip. You’d better serve it with bread since the salinity is quite high.)
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