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5 cze 2019 · These salted anchovies are made in the tiny fishing village of Cetara, Italy and are a favorite of writer and Italian food expert, Katie Parla. A little goes a long way to add powerful savory...
Fresh anchovies are decapitated, gutted, and “cooked” in lemon juice overnight. The result is fresh and tangy. I recommend trying them at Trattoria “Da Billy” in Manarola and La Lampara in Riomaggiore.
6 lut 2023 · A fixture of the celebration is Tupperware containers filled with bigoli in salsa, pasta tossed with an onion-rich anchovy sauce, which soaks up the booze, keeps you drinking, and just might taste even better cold than hot out of the pan (see the recipe below).
13 mar 2023 · The destinations that the food writer Katie Parla covers in her cookbook “Food of the Italian Islands,” range from large and well-known — Sicily, Sardinia, Capri and Venice (yes, an archipelago...
In the days leading up to Easter, I place a special order with one of my favorite Roman butchers (Sartor, Liberati, or Mariani) for a whole abbacchio, then marinate it and roast it the with salted anchovies, garlic, herbs, and vinegar—the Roman way.
27 cze 2024 · Food writer Katie Parla has dedicated her life to Roman food and hates tourist food traps. Here are her insider picks from comfort food at Tram Tram to gelato at Otaleg.
Bigoli in Salsa: Pasta with anchovy and onion sauce from the cover of Food of the Italian Islands! If you don’t have bigoli (unless you’re in Venice, the odds are you won’t), just use spaghetti. Candida Sportiello’s Pesce all’Acqua Pazza: The late chef from Ventotene made my favorite fish stew ever.
