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Sicilian Anchovy Pasta
Sicilian Anchovy Pasta
This pasta is absolutely amazing and simple to make. Spaghetti gets tossed in a simple anchovy garlic sauce with breadcrumbs and parsley. The pasta is rich with the briny essence of the anchovies; the breadcrumbs giving it a nice texture that shows that not all Italian pasta is saucy. Really to me, it tastes like a caesar salad dressing without the mayonnaise; which is fantastic. One of the best parts is that it’s ready in 15 minutes.
Ingredients
- 1 lb dry spaghetti cooked Al dente
- 1/4 cup olive oil plus more
- 2 oz anchovies finely chopped
- 4 garlic cloves minced
- 2/3 cup bread crumbs
- 1 cup parsley chopped
- 1/4 cup parmesan cheese grated
- cracked black pepper to taste
Instructions
- Heat up the olive oil in a large saucepan over medium heat. Add in the garlic and anchovies and cook for 2 minutes.
- Turn off the heat and stir in the breadcrumbs.
- Add in the parsley and cracked black pepper.
- Toss the cooked pasta with the anchovy sauce.
- Toss with grated parmesan cheese. Season with more cracked pepper to taste.
Tacos Vampiro
Tacos Vampiro
Tacos vampiro originates from the Mexican state of Sinaloa. The corn tortillas get a browned cheese crust on the top. The tacos are then served with a protein, usually carne asada, cilantro, onion, and a salsa. They can be eaten open-faced, like a tostada, or like a regular taco.
Ingredients
- 2 tbsp vegetable oil or lard
- 1 cup shredded cheese mozzarella or Monterrey jack
- 4 corn tortillas
- 1 cup protein of your liking; cooked
- white onion finely chopped
- cilantro finely chopped
- hot sauce
- lime wedges
Instructions
- Heat up 2 tbsp of cooking oil or lard in a large nonstick sauté pan or griddle over medium low heat. Add in 4 mounds, a 1/4 cup of shredded cheese.
- Place a corn tortilla over each mound. Cook for 4-5 minutes until the cheese creates a crust.
- Flip the tortillas cheese side up.
- Add the protein and cook for a minute. Remove from the pan.
- Top the tacos with onion, cilantro, and hot sauce of your liking. Serve with lime wedges.
Vietnamese Coffee Tiramisu
Vietnamese Coffee Tiramisu
Tiramisu is one of my favorite desserts. Vietnamese coffee is my favorite way to consume caffeine. So I did what any hungry sweet-toothed stoner would do and combined the two into the ultimate Vietnamese/Italian fusion dessert. This tiramisu is so tasty that after you eat the entire baking dish, you’ll make a second one the next day. Waste line: EXPAND!
Equipment
- standing mixer
Ingredients
- 2 cups black coffee chilled
- 1/2 cup sweetened condensed milk divided
- 2 large eggs whites and yolks separated
- 8 oz mascarpone
- 24 ladyfingers
- cocoa powder
Instructions
- In a standing mixer, mix the coffee and a 1/4 cup of sweetened condensed milk. Pour in a bowl and set aside.
- Beat the egg yolks and the rest of the sweetened condensed milk for 30 seconds.
- Add in the mascarpone and mix until smooth. Remove from the bowl.
- Beat the egg whites until they peak. Fold into the mascarpone mixture.
- Dip the ladyfingers into the Vietnamese coffee.
- Line a 9×5 glass dish with a dozen of the soaked ladyfingers.
- Pour over half of the mascarpone batter. Place another layer of the soaked ladyfingers.
- Pour over the rest of the mascarpone batter. Dust with cocoa powder. Refrigerate for at least 4 hours, preferably overnight, before serving.
