Fortune that exists, pasta with anchovies: it is one of those perfect dishes of Italian cuisine that give a twist to lunch (or dinner). Good, healthy, cheap, it is made in a very short time and with ingredients that we all have in the pantry (if not the fresh ones, it also goes perfectly with anchovies in oil) and then you can also customize it with what you want. In the gallery above you will find a recipe simple, fun and also beautiful to look at, a new art book as well as a cookbook.
Is titled Parsley and old nerves (Cinque Terre Editions) and is the latest work by Davide Besana: Milanese writer, journalist, sailor and cartoonist of origin but Ligurian by adoption who has drawn by hand with the watercolor technique 108 recipes among which there is everything, from polenta to risotto, passing through friselle and fish balls.
Perfect recipes for those who want to eat well but don’t want to complicate their life too much because they are told – indeed, designed – for those who are unfamiliar e with a touch of irony that makes the book even more enjoyable.
«I tried to help those who can’t cook or who have lost faith in making a dish that is a little original, without feeling suggestive in front of a super cook», dice Davide Besana who, for the first time, with this book does not talk about his great passion for the sea and boats (his other books are Sailing Instructions for use e 52 nonsense not to do on a boata (both published by Nutrimenti Mare), but one for the kitchen. «I have always loved cooking and sharing recipes. I have always done it with my children, who live in other cities and when the first lockdown began, several people asked me for advice, so I started sharing them, making direct streaming and then drawing them ».
«In the book I put everything on one page and for this – continues Besana – I had to dismantle the recipe: understand it fully, digest it and then simplify it. So, for example, I realized that to prepare Cassœula (which for the Milanese is a bit like going to Mecca for a Muslim) it is enough to cook fatty meat with vegetables that drink the fat. I made it, wrote it, and did the same with the others, including a couple of recipes I didn’t know about, like the roast veal I never made before or the marinated salmon that became one of my dishes. favorites ».
The result is that in the book there is everything to prepare all the cult dishes of our kitchen, at any time. «I – concludes Besana – I thought that this book it should be used by someone who wants to make a good dish with what is on the market in all seasons and that, if necessary, you can also adapt. Examples? I also put in the pasta with canned clams ». To see the recipe for pasta with anchovies, browse the gallery above
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