Okay. Its about 10 O’clock on a Sunday evening and you haven’t had supper yet. It hasn’t even been a particuarly busy day but after a nice lie in followed by a trip to the Gym, Shopping and some Housework it become late in the evening and having just had breakfast and lunch your stomach is rumbling for Supper of some kind. I call it supper not dinner when it’s this late because I think of Supper as a meal eaten and enjoyed snuggled up on the sofa in your Pyjamas. So Supper needs to be Comfort food thats quick and easy to make, big on flavour and very satisfying.
I popped into the Kitchen grabbed the first few things that came to hand and made a Supper which I think is a realy winner and I will deffinatly be making again.
Preperation time 10 minutes
Cooking time 20 minutes.
Ingredients for 2 People
30g Wild Boar & White Truffle Salami
2 Cans of Anchovies
1 Red Pepper
1 400g Can of Tomato’s
1 Large Onion
2 Cloves of Garlic
1tsp Balsamic Vinegar
Olive Oil from one of the Anchovy Cans.
Serve with Pasta or Crusty Bread.
Begin by finely dicing the Onion and Garlic. Open one of the Anchovy cans and add use the Oil to coat the bottom of a Saucepan. Gently heat the Onion and Garlic with the Paprika over a medium heat till softened. Dice the Anchovy and Wild Boar Salami and add to the Onion. Stir together and cook for 3 minutes untill the Anchovy and Salami have melted into the Onion.
Meanwhile chop the Red Pepper in a chunky dice and add once the Anchovy has melted into the Oil. Coat the Peppers in the mix. Once softened (3-4 minutes) add the Can of Tomatos and Balsamic Vinegar then stir everything to combine the rich sauce. Bring to the boil then reduce to a gentle simmer.
Cook over a low heat for 10 minutes. If you are serving it with Pasta, prepare it according to the pack instructions now.
Serve with either Pasta or Crusty bread for dipping. I think you could also serve it with rice but have not tried that yet.
The Anchovy and Balsamic vinegar give the dish a wonderful dark flavour and the Wild Boar and Truffle Salami make this a rich dark dish with an almost nutty under current. It’s the perfect thing for a quick satisfying bit of comfort food on a cold winters evening. I made this from things I found in the store cupboard so am very pleased with how it turned out.
I didn’t get any pictures of this as it was thrown together last minute, I just sketched out what I was using as I went along.
Click here to see the Flickr feed!
- Pasta with Anchovies, Garlic, Lemon, and Breadcrumbs (thedailymeal.com)
- Wild Boar (innatthecrossroads.com)
- Pasta Tuesdays: Kale and Anchovy (icanhascook.wordpress.com)