The source of this yummy recipe is from our own Society staff member!
Couple shallots – sliced and diced
Couple cloves of garlic – crushed and sliced
1lb fresh tomatoes
Half a small jar of anchovies – if you don’t eat anchovies you might need to add some salt for flavour and regular olive oil (see line below)
Olive oil from anchovies
Pepper to season
Bay leaf (optional)
Chili flakes (optional)
As is or add:
Other veggies – recommendations include: courgette, (pre-roasted) aubergine, mushrooms, samphire, kale or spinach
Put anchovies and oil into warm, deep fry pan, stir until the anchovies disintegrate.
Add shallots and garlic and stir until softened (add any other seasoning e.g. bay leaf, chili flakes, pepper at this stage).
Add tomatoes and stew down for an hour on low heat with no lid. Stir regularly.
Add any other ingredients and cook for another 5-15 minutes until added ingredients are cooked.
Try making homemade pasta – all you need is flour, eggs, a rolling pin and a little time and some elbow grease.
Roughly one egg to each half cup of flour. Half cup of flour serves 1.
Make a mountain of the flour, make a hollow in the middle, crack in eggs. Using index finger slowly break eggs and stir in flour until dough starts to form then knead hard.
Flour a large flat surface and start to roll until about ¼ cm thick, then slice lengthwise for pasta, or keep rolling thinner and you can cut to make ravioli/tortellini, or roll into long sausage like strips, cut ½ cm pieces, squeeze to flatten and you have orecchiette.