Monday, September 23, 2013

Pasta with Wilted Anchovy-Radicchio and Fried Eggs

I've been eating so badly lately. After cooking my way through the perishables my family left behind (mostly cheese, eggs, milk and lemons, in case you were wondering), I got busy. At that point, I discovered that the take-out options on Cape Cod during the off season are terrible, so I ate all my cans beans. I didn't buy enough.

I wasn't planning on writing tonight, but I think I'm getting overly nervous about blogging. Also, dinner was delicious. I got this recipe from  from Ms. Wednesday, who got it from someone named Nancy Silverton. Both of them do this whole food thing professionally, and  it shows. Not only is the recipe undeniably awesome, but when I divided it by four (so I could cook for my lonesome) it still held up. Whoohoo!


You melt some anchovy fillets in some olive oil with garlic, then wilt in a couple raddichio leaves. Somewhere in here lemon zest, cheese and parsley get involved. This all gets eaten over pasta, with a really oily fried egg.


I forgot to take pictures during the process. I was hungry. I think you should read the recipe, then be sad you didn't let me cook you dinner, then write a grocery list. Tomorrow you should make this, because even though it doesn't taste like anchovies at all (sad!) I still approve.


One more thing- the original title for this recipe was "Pappardelle with Bagna Cuda, Wilted Raddichio and an Olive-Oil Fried Egg". I didn't have any pappardelle, and I didn't know what bagna cuda was until I googled it, so I've renamed it.

Some flat-ish pasta with a lot of things and an egg
Mildly adapted from Nancy Silverton via The Wednesday Chef

Note: this sounds WAY fussier when I'm writing instructions than it was... don't be put off.

15 anchovy filets
8 big garlic cloves, crushed
a handful of flat leaf parsley, chopped (about 1/4 cup)
12 radicchio leaves, roughly chopped
zest and juice of half a lemon
half a pound of pasta, preferably pappardelle. I used fettucini because it's relatively fat, but many things would work here
4 large eggs
1/2 cup finely shredded parmesan cheese, plus more if you're greedy like me
salt and pepper

Heat a large skillet over medium-high heat. Add 1/4 cup olive oil, anchovies and crushed garlic. Poke the anchovies with a fork and stir, until the anchovies dissolve and the garlic is softened. The anchovies won't dissolve completely, really, but they will break up into whisk-able, non-recognizable specks. This shouldn't take longer than five minutes. Stir in radicchio, parsley, lemon juice and zest, then turn off the heat. Transfer the whole mess to a large bowl, but don't clean the skillet.

Bring a large pot of salted water to a boil. Cook pasta according to package directions.When the pasta is ready, drain it then immediately transfer to the bowl with the radicchio and anchovies. If the pasta's still a little wet, that's ok. Toss well.

Meanwhile, heat 1/4 cup olive oil over medium heat in that same skillet (see! I'm saving you dishes!) until it's good and jumpy (ie pretty damned hot). Break eggs into the skillet one at a time, waiting a moment after each so they don't all stick together. Cook until the edges are browned and the whites are set, but don't overcook- you want the yolks to be runny.

To finish, divide pasta into four bowls and then top with the cheese. Add one egg per plate. Eat and be merry! If your name is Becca, add more cheese and a ton of black pepper.