Heat pan with the olive oil and anchovy oil until hot, toss in the finely chopped anchovies and saute until they have melted down (about 1 minute), add the chili flakes and the finely chopped garlic and saute for 30 seconds, just long enough for the garlic to take a sweet fragrance. Being careful not to let the garlic color or burn. Add 3 msk or 3 tbls of the finely chopped parsley and let saute for another 30 seconds and then add the tomatoes and stir well.
Add 1 teaspoon of salt and a big grating of black pepper, stir well, reduce heat and simmer for 20 minutes or until the oil has separated from the tomatoes. Remove from heat and add 2 msk or 2 tbsp of butter, correct for salt and pepper, sprinkle in the the remaining 2 tbsp of finely chopped parsley, stir and pour over sauce and serve.
This is a really fast and simple recipe. You can use any left over sauce on green beans or other vegetables.
I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.
A beautiful presentation of Swedish food, lots of simple and lovely recipes. It also has a sprinkling of some quirky and surprising facts, like Swedes caught and ate 186,000 crayfish in 2013 or almost 2 million IKEA meatballs are eaten every day! Who knew?
Most well known for it's fantastic Cooking TV series featuring Nordic chefs and Scandinavian food and recipes. Lots of tips, authentic recipes and beautiful photography. Recipes from Andreas Viestad - Norway, Tina Nordström - Sweden, Claus Meyer - Denmark, Sara La Fountain - Finland.
ScandiKitchen is all about food from all over Scandinavia. Based in England its an online shop for Brits as well as a wholesaler, caterer, and Cafe. Looking through it, it has lots of wonderful recipes and funny facts about the Nordic's - all of them. Very useful and entertaining.