|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
||||||||||
| |||||||||||||||||
|
Eliche alla Cipolle HT MC 20mins Serves 4 Hot Pasta Fish Main course EgglessIngredients 350g/12oz Eliche Pasta (spirals) 50g/2oz Butter 50g/2oz Anchovy Fillets, oil reserved 2 Large Onions, finely sliced Salt and Black Pepper 100g/4oz Pitted Black Olives, halved 1 Sprig Rosemary, chopped 150ml/5fl.oz. Double Cream Instructions 1. Bring a large pan of salted water to the boil, add the pasta and cook for 10-12 minutes. 2. Meanwhile, heat the butter and anchovy oil in a large frying pan and gently fry the onions until soft and transparent. 3. Chop the anchovy fillets and add to the pan together with the remaining ingredients. 4. To serve - drain the pasta well and return to the pan. Stir in sauce and serve immediately.
More Pasta, Grains, Pulses, Rice Recipes | What's in Season | International Cuisines
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. Why not print it off for future reference. Convert all recipes written in metric or imperial quickly and easily. Metric/imperial users can do the same but the other way round - from cups to grams or ounces.
If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics. |
