Worms and burgers

What can I advise you today not to cause more or less letters to the editorial office with results and tips that I do not feel the need for, and perhaps not. Regarding the last letter Dnevnik received in connection with my amateur writing about the kitchen, I can only say the following: Istrian fuži is not a post-war invention, they were taken up in Istria as subjects of his Austro-Hungarian majesty and I hope they will be in the future, whether they are called fuži or augers Or spinners or coiled snails. And by the way, fuži has nothing to do with the Italian “fusilli”.

So what if you enjoyed worms in the cooking corner today? I hope you like it even though you are not a bird. Or with burgers, what do you say? As my savvy readers understand, worms are not disgusting animals that fishermen sometimes use as bait, but just Italian “noodles.” I will not ask myself a rhetorical question (one to which we do not expect an answer!): How do we call them Slovenes? Quite simply “pasta”, as it is, and in southern Italy it is often called “vermicelli” or “vermicelli” if it is thinner. What about burgers (another rhetorical question)? Graščakinje is a usurping translation of the word “castellane”, a special type of short pasta that can be substituted for snails or another similar form of pasta.

For “Capri” worms we need: 350 g of spaghetti, 2 cloves of garlic, 6 ripe tomatoes, 1 mozzarella (if buffalo is better), olive oil, fresh hot pepper, thyme, salt and pepper.

Dip the tomatoes in the boiling water, then peel them, remove the seeds and liquid, and chop the flesh into small cubes. In a shallow skillet, quickly saute the crushed garlic and whole chili in the olive oil. Once the garlic has softened, remove it and add the tomatoes. Simmer on low heat for 10-15 minutes. Add salt and pepper if desired.

Meanwhile, cook spaghetti in salted water, draining and tossing in tomato sauce. We also add the mozzarella, which we cut into cubes, mix the pasta, sauce and cheese well, and add the thyme at the end. Spaghetti with tomato and mozzarella is especially suitable for hot summer days.

Let me quickly introduce you to the recipe for “burgers” with tomatoes and fresh anchovies.

We need 350 g of short pasta, 150 g of fresh clean anchovies, 2 ripe tomatoes, 1 lemon, a clove of garlic, olive oil, parsley, basil, salt and pepper.

Put the cleaned and opened anchovies on a plate, salt and pour lemon juice over them. Let the fish marinate for about an hour, then cut it into pieces the size of a centimeter, leave a few whole slices, we will decorate the dish with them later.

Dip the tomatoes in boiling water, peel them and put them in the boiling oil, where we will fry the garlic.

Add the salt and let the tomatoes simmer for a few minutes until they thicken and turn into a smooth sauce. Add cooked pasta and anchovy pieces to this sauce, stir over the heat for a few more minutes, then add salt, chopped basil leaves and parsley and garnish with anchovies slices. This is also suitable for hot days.

in good health!

Evan Fisher

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