Adapted from "How to Eat" by Nigella Lawson (John Wiley & Sons, 2000)
Time: 40 minutes
6 anchovy fillets in olive oil
4 tbsp milk, more if needed
2 tbsp olive oil
1 medium onion, sliced very finely
2 tbsp Marsala
2 heaping tbsp chopped parsley
4 oz farro or whole-wheat spaghetti or other long, thin pasta
1. Wipe anchovies with a paper towel, put them in a small dish, and cover with 2 tablespoons milk. In a heavy-bottom frying pan, heat 1 tablespoon oil, then add onion. Cook uncovered over low heat about 5 minutes, add Marsala, and cook until you have a soft, golden mush, about 30 minutes.
Add a little water, if needed, to keep onions from drying or sticking to pan. Turn up heat, and cook uncovered 1 to 2 minutes, stirring to prevent sticking. Meanwhile, bring a medium pot of salted water to a boil.
2. Remove anchovies from milk, reserving milk, and chop them finely. Add them to onion mixture, stir well, pour in reserved milk, and keep stirring. When anchovies have been incorporated, add remaining milk, remaining oil and about half the parsley. Stir well. Remove from heat. Taste to see if you'd like more milk. It will soften the flavor and
loosen the texture.
3. Add pasta to boiling water, and cook until al dente. Drain, then quickly turn it in warm anchovy sauce. Transfer to a bowl or plate, and sprinkle with remaining parsley.
Yield: 1 serving (can double or quadruple).
http://www.nytimes.com/2002/01/09/dining/093NREX.html?ex=1011860166&ei=1&en=f456401f293efb1a
Copyright 2001 The New York Times Company
posted by Lani
(1/12/02)
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