Some of the most frequently used ingredients in Jamie Oliver’s cookbooks are:
Fennel -both vegetables and spice (powder)
Whoa….do you know how expensive anchovies are? One tiny, weeny fish is almost RM1 and a whole can, the cheapest I can find is RM6. The better brands are around RM12.
This photo has been blown up several times, like 4 times, so think, small, tiny fishes?
In Jamie’s Dinner cookbook, there was this really simple pasta recipe. I do not have all the cheese he recommended (and can’t afford them anyway) so this is what I substituted with:
Boil pasta – keep the water
In a separate pan, grate some garlic and sweat it in butter. Sweat means to make the garlic soft but not browned. Add two or three anchovies. Anchovies are awfully salty.
Once pasta is cooked, put it into these garlic/butter/anchovies combination and mix well. Put the pasta into individual serving plates. Jamie said if the pasta is too dry, add some of the water you used to boil the pasta. A few tablespoon to make it less dry. Then, grate generous amount of parmesan on it. I used a parmesan block and sprinkle a lot of black peppers.
It is a lovely pasta and very easy to prepare too. The garlic, butter and anchovies sort of provide the oomph to the pasta. The parmesan completes the taste. Nice, but errm..not exactly something I dare to eat everyday. My kids however adore it after the regular cream or bolognese sauce I normally serve them.