An internationally acclaimed gastronome, Paolo Petroni has written almost countless books on traditionally Italian cooking. They are an essential reference for those who want to lean more about our food culture. Now, purely out of friendship, Mr. Petroni has written this unique collection of recipes that are only available here, on our website. They will enable our loyal clients to get the most out of, and learn to love, our Anchovy Paste and Anchovy Fillets in Olive Oil even more
Using a large skillet, sauté the garlic in 6 tablespoons olive oil, when it starts to brown add a bit of the chilli pepper and the anchovy paste. Then add the tomatoes, the capers and the olives. Salt to taste and cook over a high flame for 10 minutes.
Cook the pasta, drain when it is al dente and turn it into the skillet with the sauce. Sprinkle with the chopped parsley and serve.
Wash and clean the greens, using only the tender tips. Heat 4 litres/quarts water, when it reaches the boil add the orechiette, after about 15 minutes add the turnip greens and continue cooking, drain when the pasta is al dente. While the pasta is cooking, heat the olive oil, garlic and a bit of chilli pepper in a skillet, then add the anchovy paste; lastly add the pasta with the greens.
Mix well and serve immediately with a drizzle of fresh olive oil and, if you like, a sprinkling of grated Pecorino cheese or salted ricotta.
Separate the broccoli florets and scald in boiling salted water for 5 minutes; remove from the water with a slotted spoon and set aside. Keep the water. In a skillet, sauté the finely sliced onion with the anchovy paste in 6 tablespoons olive oil. As soon as the onion wilts, add the peeled tomatoes, cook for 15 minutes and add the broccoli. Cook and stir until the florets soften and start to “melt”.
Cook the bucatini in the same water you used for the broccoli. Drain when al dente and turn into the pan with the sauce, mix well and add the pine nuts and raisins. Transfer to a buttered baking dish, sprinkle with grated Parmesan cheese and bake in a hot oven for 10 minutes.
Wash the arugula and cut it into pieces, put it into the salted boiled water with the spaghetti. In the meantime, put 6 tablespoons olive oil, 2 tablespoons water, the minced garlic, a bit of chilli pepper and the anchovy paste into a skillet.
Sauté gently, taking care that the garlic doesn’t brown; when the pasta is al dente, drain and add to the sauce. Stir well and serve with grated Pecorino cheese on the side.
Peel the orange, remove the white pith and finely cut the peel; squeeze the orange and set the juice aside. In a large skillet combine the garlic, anchovy paste, 1 tablespoon water and 6 tablespoons olive oil; sauté gently taking care that the garlic does not brown. Now add the orange juice and peel, add a little salt and a generous amount of pepper, cook for 10 minutes (if necessary add more juice or a little white wine).
Cook the pasta until it is al dente, drain and turn it into the skillet, sprinkle with chopped parsley, sauté for a minute or two and serve immediately. Cheese is optional.
Clean the broccoli (separate the florets, peel the stems and cut them into chunks); rinse the broccoli and cook in cold salted water; drain and keep the cooking water. In a saucepan wilt the onion in 6 tablespoons olive oil, add the pine nuts and raisins. Before the onion starts to brown add the broccoli cut into pieces and a bit of chilli pepper; cook for about ten minutes.
Using the water from the broccoli (add tap water if needed) cook the pasta until it is al dente, drain and turn into the sauce, mix and serve with cheese on the side.
In a skillet combine the garlic cloves anchovy paste and 8 tablespoons fine olive oil; use a wooden spoon to blend the anchovy paste with the olive oil. Toast the bread crumbs to dark brown in a skillet. Cook the pasta until it is al dente, drain and dress with the anchovy sauce. Sprinkle with the toasted breadcrumbs and serve piping hot with a dash of freshly ground pepper.
Clean and wash the broccoli florets, cook until they are al dente and cut into chunks. Put the greens into a skillet and sauté with the finely sliced onion and a bit of chilli pepper; then add the saffron, raisins, pine nuts and the anchovy paste. Cook the pasta in the broccoli cooking water, drain and turn into the skillet with the sauce.
Mix well, add a little of the pasta cooking water and serve immediately, add grated pecorino with pepper or aged caciocavallo cheese if you like.
Gently sauté the garlic, chopped parsley and anchovy paste in 6 tablespoons olive oil. Remove from the heat, take out the garlic and add the grated black truffle, stir well and salt lightly.
Cook the tagliolini al dente, drain and dress with the truffle sauce, serve with a dash of freshly ground pepper.
Sauté a little chopped parsley, a bit of chilli pepper and garlic in a skillet with 6 tablespoons olive oil. As soon as the garlic starts to brown, add the anchovy paste and 2 tablespoons water. Cook the pasta al dente in lightly salted boiling water, drain and turn into a hot serving bowl, add the sauce, stir quickly and serve immediately.
Chop the tomatoes together with the garlic, chilli pepper and parsley. Combine with the anchovy paste and 4 tablespoons olive oil in a skillet. Sauté for a few minutes, add the white wine; cook and stir constantly until the wine has evaporated.
Cook the pasta al dente in boiling salted water; drain and add to the skillet, mix so that the flavours are absorbed and serve with a dusting of toasted breadcrumbs..
Chop the onion, garlic and parsley together and sauté in a skillet with ½ glass olive oil. Add the anchovy paste and blend well, taking care that it doesn’t burn. Open the fish lengthwise, like a book and spread about ¾ of the sautéed mixture over the two halves, sprinkle with 2 tablespoons flour and 2 tablespoons grated Parmesan cheese, add salt and pepper. Close the book; cut the stuffed fish into 5 cm/ slices, dust with a mixture of flour and grated cheese; arrange the slices close together in a pan. Put the rest of the sautéed mixture on top, add the milk and about 2 glasses of olive oil so that the slices are completely covered. Cook over a very low flame for about 4 hours; every now and then move the pan so the fish doesn’t burn, but do not stir. Serve with freshly cooked polenta or with sliced, grilled bread.
Sauté the chopped onion in 4 tablespoons olive oil until slightly golden; add the chicken livers, cook and stir, add the vin santo. After about ten minutes chop the chicken livers, put back them into the pan with the butter, chopped capers and anchovy paste. Add salt and pepper, and cook for another 10 minutes, moistening with broth.
Cut the bread into 6-7mm/ ¼ inch thick slices, quickly moisten one side with the broth, spread a thick layer of the lukewarm chicken liver pâté on the other side and serve.
Combine the flour, white wine, a little olive oil and the egg white to make a light batter. Quickly rinse the sage leaves and dredge them in flour. Cut the anchovy fillets in half and place each half between two sage leaves, pressing them together (you can also fasten them with a toothpick).
Dip into the batter and fry in oil until crisp and golden; sprinkle with salt and serve immediately.
Cook the pasta in salted boiling water. In the meantime cut the anchovy fillets into pieces, then cook them with a little olive oil over a very low flame, stirring with a wooden spoon until they become mushy. Add the chopped tomatoes and parsley, the crushed garlic, a bit of chilli pepper, and the white wine, cook and stir until the wine has almost completely evaporated. Drain the pasta when it is al dente and turn into the sauce. Serve with a sprinkling of toasted breadcrumbs.
Cut the crust off the bread, and toast or grill it lightly without letting it brown. Place slices of mozzarella or provola on the bread and put under the oven grill for a few minutes. Remove from the oven as soon as the cheese starts to melt, place 2 anchovy fillets on each canapé, put back into the oven for a few minutes and then serve immediately.
Drain and cut the anchovies, in a mixing bowl combine with the egg yolks, and the cubed mozzarella. Cook the pasta al dente in boiling salted water; drained quickly and turn it into a skillet with the melted butter.
Cooking over a low flame and stirring constantly blend in the egg-anchovy-mozzarella mixture, add a few tablespoons of the pasta cooking water, cook until the mozzarella starts to melt and eggs become creamy; serve immediately with freshly ground pepper.
Cut the peppers into large pieces and fry in 6 tablespoons olive oil, keeping them crisp. Chop the anchovies with the garlic, parsley, and capers; add to the peppers, add salt and 4 tablespoons vinegar. Cook over a high flame to reduce the vinegar. Set aside to cool until lukewarm, stirring now and then.
Fry the eggs in a large pan with 4 tablespoons olive oil, make sure that the yolks remain liquid. Finely chop the other ingredients; in another pan, sauté the mixture in 4 tablespoon olive oil for a few minutes, then add 4 tablespoons vinegar and the lemon juice, cook until the liquids evaporate and then pour over the eggs. Cover, let the flavours absorb for a minute and serve.