Anchovies, despite their controversial reputation and also unless you’re eating them fresh on the coast of Italy, were put on this earth primarily to inject a tasty amount of salt into your cooking. I’ve been running a lot (somebody please give me a medal!) so I haven’t been afraid of getting my carbs on a little bit- it really makes a difference and helps me keep my strength up during long runs. Plus the smells that waft around your house from frying anchovies in butter with garlic are SUBLIME.
the groceries, for 4:
1/2 pound whole grain pasta
2 cloves garlic, chopped
3 tblsp olive oil or butter
2/3 cup bread crumbs
1 yellow onion, thinly sliced
1 pound swiss chard, torn off stem and chopped
Melt the butter/heat the oil on medium heat. Take two anchovies and melt those too. If you’re confused what I mean when I say melt the anchovies, you’ll see what I mean when they disintegrate in front of your eyes. Add garlic, fry one minute, then add bread crumbs. Mix together thoroughly then toast the bread crumbs for a while longer. Put aside bread crumb mixture in a bowl. In the same pan, add a splash of olive oil and your onion slices. Carmelize your onion. If you want to be picky this will take about a half an hour. Maybe 20 minutes. Then add in remaining anchovies, ‘melt’ them, add in handful of chard at a time until it gets wilted. Keep warm and cook your pasta. Mix it all together evenly, et VOILA a taste explosion in your mouth. And strength for a nice long run the next morning. Next time I think I’d like to add some crimini mushrooms.