Sardine and Anchovy Pasta

Charlotte Cooks

I hope you enjoy watching the show! Here are the recipes from the featured episode.

Sicilian-Style Sardine and Anchovy Pasta with Bread Crumbs

Ingredients

For the bread crumbs:

  • 1/4 cup plus 3 tablespoons extra-virgin olive oil
  • 8 cloves chopped garlic
  • 1 1/2 cups bread crumbs
  • 1/2 cup chopped flat-leaf parsley
  • 1 teaspoon each, coarse salt and coarse black pepper

For the pasta:

  • 2 Tablespoons olive oil
  • 4 oil packed anchovy fillets
  • 2 four ounce tins of sardines, packed in oil
  • 1/2 pound linguini or spaghetti, cooked to al dente in salted water, drained and cooled with cold water to stop cooking.

Directions:

To a large skillet preheated over medium heat, add 1/4 cup extra-virgin olive oil, and chopped garlic.

When you can smell the garlic add bread crumbs.

Stir bread crumbs until deeply golden in color.

Add parsley and a liberal amount of salt and pepper, about 1 teaspoon of each. Remove bread crumbs from the hot pan, put them in a bowl and set aside.

Return skillet to heat and add 3 tablespoons extra-virgin olive oil.

Add anchovies and sardines to the pan and sauté over medium heat 2 or 3 minutes.

Add hot, cooked pasta to the skillet and toss with sardines.

Add bread crumbs to the pan and toss thoroughly to combine and evenly distribute the mixture. Adjust seasonings to taste with pepper and salt.

Taste before adding salt as the anchovies typically are salty. You may not need to add any more.

Top it all off with a shaving of a good quality of Parmesan cheese.

Enjoy!

Oven Fried Chicken Fingers and more

Charlotte Cooks

Oven Fried Chicken with Fresh Cole Slaw, Mango Salsa and Salt and Vinegar Roasted Potatoes

Recipes

Oven Fried Chicken

  • 2 boneless chicken breasts, cut into fingers
  • 2 cups buttermilk + 2 additional cups, keep separated
  • 2 cups all-purpose flour
  • 2 cups panko
  • 2 Tablespoons Montreal Steak Seasoning
  • ¼ cup Olive oil

Preheat oven to 400°F

Cut the chicken into fingers.

Marinade 30 minutes in 2 cups buttermilk.

Remove from buttermilk and pat dry.

Lightly season the chicken with salt and pepper.

Set up a standard breading station.
3 containers:
#1 is flour
#2 is 2 cups buttermilk
#3 is seasoned panko (season the panko with Montréal steak seasoning)

Here’s the set up:

Pan #1: Flour, seasoned    Pan #2 Buttermilk    Pan #3 Seasoned Panko Breadcrumbs   Pan#4 Sheet pan for breaded chicken

Dredge each finger in flour, then buttermilk, then panko. Making sure each finger is well coated on all sides.

As each finger is coated, place on a parchment lined baking sheet.

Drizzle each finger with a small bit of olive oil.

Place sheet pan in oven and bake the chicken until golden brown; usually about 20 minutes.

Ovens vary so watch yours.

The internal temperature should reach 165°F on a food thermometer.

Keep warm in a 150° oven. Do not cover so the chicken remains crispy.

Coleslaw

  • 1 bunch scallions
  • 1 teaspoon celery seed
  • ¼ cup mayonnaise
  • 2 tablespoons seasoned rice wine vinegar
    • There are 2 kinds of rice vinegar; seasoned (with salt and sugar) and unseasoned. Read the labels and choose seasoned for this recipe.
  • 1 tablespoon sugar
  • 1 pound bag of tri-color coleslaw mix
    • Or thinly slice cabbage, carrots and some red cabbage for about 1 pound total weight.
    • Salt and pepper to taste

Choose a large bowl; Allow lots of stirring room.

Slice scallions, place into the bottom of the bowl.

Add the celery seed, mayonnaise, rice wine vinegar, sugar and whisk to smooth.

Slice the cabbages and carrots and add to the dressing.

Stir to coat.

Adjust flavors with salt and pepper if needed.

Allow to sit for at least one hour in the refrigerator before serving to allow flavors to meld.

Stir well before serving.

Mango Salsa

  • 1 pound mango slices, fresh or jarred mango, cut into medium dice
  • ½ sweet onion, small dice (like Vidalia)
  • 1 small diced jalapeno,
  • ½ cup sweet grape tomatoes, cut in half
  • 2 tablespoon seasoned rice wine vinegar
  • ½ bunch chopped cilantro
  • ½ bunch chopped scallions
  • Salt and pepper to taste

Cut all fruits and vegetables, combine everything in a bowl and serve.

Salt and Vinegar Roasted Potatoes

  • 3-4 small red potatoes per person
  • 1 tablespoon salt
  • ¼ cup Olive oil
  • 1 teaspoon Kosher salt

2 ounces Malt vinegar (you may use more or less depending upon your taste)

Place the potatoes into a saucepan, cover with cold water and bring to a boil.

Salt water once boiling begins.

Cook until done.

Drain and place on a clean kitchen towel.

Cover and whack each potato with a rolling pin to break it open but not smash it flat.

Place the smashed potatoes on a baking sheet, drizzle with olive oil.

Place in the 400° and bake about 35-40 minutes until the edges start to turn golden brown and the skins are crispy.

Remove from the oven, place in a serving bowl.

Sprinkle salt and malt vinegar over the potatoes and serve warm.