Ingredients with Measurements:
- 1 lb. of fresh anchovies, cleaned and filleted
- 1/2 cup of sun-dried tomatoes, chopped
- 1/4 cup of fresh basil, chopped
- 1/2 cup of extra-virgin olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon of red pepper flakes
- 1/4 cup of white wine
- 1/4 cup of water
- Salt and pepper to taste
Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. In a large skillet or Dutch oven, heat the olive oil over medium heat.
2. Add the minced garlic and red pepper flakes and cook for 1-2 minutes until fragrant.
3. Add the chopped sun-dried tomatoes and cook for another 2-3 minutes.
4. Add the white wine and water and bring to a simmer.
5. Add the anchovy fillets and cook for 5-7 minutes until they are cooked through.
6. Add the chopped basil and season with salt and pepper to taste.
7. Serve hot with crusty bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 28g
- Carbohydrates: 5g
- Protein: 20g
Substitutions for ingredients:
- Canned anchovies can be used instead of fresh anchovies.
- Fresh tomatoes can be used instead of sun-dried tomatoes.
- Parsley can be used instead of basil.
Variations:
- Add capers or olives for a more briny flavor.
- Use different herbs like thyme or oregano.
- Add a splash of balsamic vinegar for a tangy flavor.
Tips and tricks:
- Make sure to clean the anchovies thoroughly to remove any bones.
- Use a wooden spoon to gently stir the anchovies to prevent them from breaking apart.
- Serve with crusty bread to soak up the flavorful sauce.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a skillet over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of fresh basil on top.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve with a crisp white wine like Pinot Grigio.
Suggested side dishes:
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the sauce is too thick, add more water or white wine to thin it out.
Food safety advice:
- Make sure to clean the anchovies thoroughly to prevent any foodborne illnesses.
Food history:
- Bagnun is a traditional Ligurian fish stew that dates back to the Middle Ages.
Flavor profiles:
- Salty, briny, and slightly spicy.
Serving suggestions:
- Serve as a main course with crusty bread and a side salad.
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Region: Italian