I was on my usual daily afternoon online girl chat routine with a gal pal, when we started talking about food. This was our little distraction from work. Come on, switching through multiple tabs and windows is hard work. This is multitasking at its finest. Oh what a drag the daily grind at work would be without Facebook and chat messengers. Two chics who are trying their darnest to go on a diet but end up talking about parties, boys and food are just about waiting on an epic fail stamp for end goals as well as productivity. Haha!
The conversation progressed from the juiciest of gossips first of course, and then the exchange of notes on hot guys … and then the lamentations of singlehood and the lack of eligibles, prospects and sidetrips. And when all has been said , food seems to be the end all of all conversations between us.
This time around, we tossed about on our frugal and almost austere food favourites. When the pantry is fresh out of groceries and youâ€™re cash is tighter than that pair of old jeans youâ€™ve been hoping to wear again from 5 years ago, all it takes is a few essentials and some creativity to whip up something to eat.
Spam. Yup, a long time gourmet meat favourite! I like it any day with some chopped tomatoes and onions and garlic fried rice! Eggs, a cheese omelette always does the trick. Then again, when youâ€™re left with nothing else but a bottle of anchovies soaked in oil …. and some leftover dried pasta, itâ€™s time to break out that can of courage and try this ultimate salty yet heavenly indulgence you can easily conjure for dinner.
Itâ€™s not a very encouraging food thought for some of you out there, but if youâ€™re digging anchovies … youâ€™re sure to get hooked on this dish.
PASTA BAGNA CAUDA
â€¢ Â½ cup olive oil
â€¢ Â¼ pound butter
â€¢ 3 to 5 garlic cloves, chopped fine or mashed
â€¢ 6 flat anchovy fillets, chopped of mashed
â€¢ 1 pound pasta, cooked al dente
â€¢ 1 egg
â€¢ Grated cheese (Parmesan or Romano)
â€¢ pepper, freshly ground
Heat the oil and the butter together in a small pan on very low
heat. In another pan cook the garlic in a bit of the oil until the
garlic is soft. Add the anchovy fillets and cook until the fish dissolves
into a paste, about 5 minutes. Add to the pan of olive oil
and melted butter. Stir briskly.
Toss the cooked pasta the the sauce. Add 1 whipped egg
and cheese and pepper to taste.
Photo Credit: Elise Bauer
Photo Credit: toastable.com
Photo Credit: bacon and butter