Saucy Dressings’ chief taster doesn’t like anchovies. Or at least he doesn’t like those which are preserved in a heavy dose of salt. Those, readily available all over Italy, and now in the UK (H Forman supplies them to Waitrose for example, as well as by mail order), which are pickled in vinegar are a wholly different kettle of anchovies however.
They are wonderful, just on their own, with drinks before dinner. H Forman suggest using them to top cheese on toast.
And they add just the right piquant note to this soft and crunchy salad which uses up leftover bread and pasta.
I also sprinkled over some powdered bottarga… just because I had some… and that went well too.
Recipe of leftover salad of pasta, mini- croûtons, and marinated anchovies
For two for lunch
- 1 stale roll – cut into very small croûtons
- 1 cup of leftover pasta
- 200g marinated anchovies – chopped
- 4 or 5 ‘cherries’ of mozzarella, cut into quarters
- 8 tbsps olive oil
- 2 tbsps balsamic vinegar – nice thick type
- 1 tbsp paprika
- 1 tsp smoked salt
- Grinds of fresh pepper
- 100g/4 oz flat leaved parsley – chopped, including the stalks
- 100g/4 oz lambs lettuce
- 100g/4 oz butter
- Fry the croûtons in the butter with the paprika until just crispy.
- Throw in the pasta and warm through
- Mix together the oil, balsamic vinegar, salt and pepper to make a dressing
- Put the lambs lettuce and the parsley into a big salad bowl, add the croûtons and pasta and mix well
- Scatter the anchovies and mozzarella over the top