Fennel with pistachio, lemon and anchovy sauce: Rachel Roddy’s homage to Anna del Conte and Vincenzo Corrado | Italian food and drink

I I take care of a book of cooking books today. They belonged to The late Cook and the teacher Carla TomasiThose who wanted to be useful, so he gave them to Latteria studio for cooking. However, until the studio contains more shelves, I have 15 books out of 60 books in Carla sitting next to my office. It is a well -loved pile, but five in particular stand out that it was used and used. The first is Dan Lebard short and sweetAnd that, thanks to the gray canal bar, is only to climb together, and the second is Keep the prince PerfectAlso, the registered channel. The third is the 1985 edition of Claudia Roden Food Book in the Middle EastFourth Elizabeth Lward 1991 Al -Andalus flavors And the fifth The art of cooking for the year 1987 Anna del Conte in ItalyAnd all of them are at least missing, at least one cover, and it has loose pages and signs of a bite (dogs?), Covered by brown paper and their titles were written on them by a sign.

Also, anyone working with Carla or Carla also knows, it was a snowy ball for cooking: always gathered. Also, she was very generous in her confessions, with carefully referring to the place, book or person who collected it from it. Del Conte, in particular, was a person who came constantly, and Carla referred to the art of cooking in Italy, which she bought for a few years after her arrival in London, as a book that changes life with her knowledge of the country she left.

I was imagining myself in Carla, 35, sitting on her kitchen table off Tottenham Court, where notes on the map at the beginning of the book. Later, when Carla was offering lessons on the top floor in WriteYou will meet Anna. Years after that, I and Carla made Shammar Anna with pistachios, lemon and anchovy for a separation in the Latteria studio. Anna learned the recipe from the eighteenth -century writer Vincento Corrado, which she refers to as one of her favorite cooking book and notes that the dish “leaves you happy but is confusing how a mixture of unlikely flavors with this complete harmony.” Carla agreed – and I also did it – and here is the recipe.

The broken Corrado recipe does not include any mention of rest, or in fact any suggestions of judges, in this regard, but it was written in 1773 and the experiences with experience who are carefully controlled festivals. On the other hand, DEL Con CONT is written in 1986, suggests covering the dish in the refrigerator and resting for 24 hours, and then returns it to room temperature before serving.

I seized the opportunity to taste the different stages and stood up: about an hour after mixing, when wearing clothes began to drown, but the lemon is still new; 24 hours later, at the time they are inseparable from the sauce, fennel, and the dish in the middle of the road between the vegetables wearing clothes and lock. A complete harmony is served with a few broken pistachios, more olive oil and seized fennel defects, as well as grilled chicken, grilled fish, or pork slices or boiled eggs.

Anna Del Conte and Vinco Corrado with Shammar Pistachio, Lemon and Anchiah

Serving 4

3-4 Fennel (About 700 grams in total)
300 ml of dry white wine
2 Gulf papers
2 looking cinnamon stick
8 full pepper
30g pistachioRub the skin as much as possible, in addition to the additions
3 elephants
1 teaspoon of sugar
4 tablespoons of olive oiland In addition to the additional service
2 teaspoons of white vinegar
2-4 tablespoons of lemon juiceIn addition to the grated lemon enthusiasm accurately to taste it

Cut fennel, remove and ignore the outer layer if bruises or thickly thick; Keep any decoration. Cut the lamps first into quarters and then into small bolts (don’t worry if they collapsed a little).

Put wine, bay leaves, cinnamon and pepper in a skillet, add fennel and enough water to cover fennel, then boil. He decreased to low heat and cook for approximately eight minutes, until fennel becomes soft. Drain and put fennel in a shallow dish.

For the sauce, work either in a mortar or food processor, grind or mix pistachios, anchovy, sugar, olive oil and white vinegar into a thick dough. Add the lemon juice, taste as you go, and the lemon satisfies you. Pour the clothes over the fennel, toss well, then rest for 20 minutes to 24 hours (for anything over two hours, and cover in the refrigerator).

Before serving, let the dish return to room temperature, then finish a few reserved pistachios, a little more olive oil and reserved fennel offers, if you like.