My friend Jess wrote me recently to tell me that puntarelle has appeared at my beloved Booth’s, at Spa Terminus near Maltby Street, in London. Puntarelle is a variety of chicory grown in Italy with an unusually brief growing season, a traditional method of preparation, and a fanatical following. It is wonderfully bitter, and very crunchy. In a classic puntarelle salad, the stiff inner spears of the vegetable are julienned into narrow strips, and simply dressed in a garlicky anchovy dressing. In Rome (or so I have read, on this wonderful blog post), during puntarelle season, it is in markets everywhere. Some Roman vendors sell a taglia puntarelle, which simplifies the process of slicing the puntarelle, or you can buy it pre-cut. In London, I would julienne the puntarelle myself, put the strips in a bowl of ice water to curl, and warm some minced garlic in olive oil just until it became fragrant. I whisked this with a generous amount of chopped salted anchovy fillets, lemon juice, and plenty of salt and freshly-ground black pepper. This simple salad is one of my favorites. Continue reading
This recipe post was originally intended to be about what I made for lunch. But the sauce I made was so delicious (really!) that I decided it deserved its very own entry, lest it be lost and forgotten with the fried sardines. It’s actually a wonderfully versatile sauce, and although it’s particularly nice with oily dark fish, like sardines, herring, or mackerel, I imagine it would also be lovely served, say, as an accompaniment to grilled shrimp, or even with more delicate fish like cod or sole (perhaps for dinner, with some boiled new potatoes). You could even put it on bruschetta and serve it on its own. Continue reading
The exciting new development in my life, and the reason why I haven’t been blogging this week, is that I’ve moved. In every way this is a good thing. I’ve got a whole new part of London to explore, this flat feels mine in a way that my previous flat never did (even though I’ve only unpacked half my stuff and I lived in the other flat for two years), and it gets tons of light all day long. While delightful generally, from the perspective of my food blog this is FANTASTIC, as it means that I’ve got wonderful natural light to play with when photographing the things I cook. And let’s face it. On the internet, at least, we eat with our eyes, and fluorescent lighting doesn’t do food any favours. The bad news is that my budget is even more constrained, which probably means much less dining out and more home cooking. But I love to cook, and this hopefully will inspire me to be creative in cooking delicious food for relatively little money.
Which brings me to sardines. Continue reading