Italy 2011 - Day 3- The Real Anchovies
I will be very blunt here. This is the real thing, not the stinky, salty, ill-suited for human consumption stuff that many a pizzeria's here in the US like to use as pizza toppings. No, those evil nasties, have nothing to do with the real thing. These instead are a beautiful , and abundant species of fish. Take a look at some of these Anchovy Portraits.
Fried Fresh Anchovies with Fresh Green Peppers
|Crispy Deep Fried Fresh Anchoives|
Btw, remember your Omega-3's .. Well these babies are rich in them.
|Fresh Friend Anchovies with Small Fried Peppers|
The locals call these small green peppers "friariddri" - "little frying ones" . I have no idea if butchered the spelling of this noun in Calabrian dialect. I keep getting rustier and rustier as I get older. These peppers are intense. No, not in spice, for they are of the sweet variety , but in flavor and aroma. You can't get anything like them here. Well, to be less critical, I should visit New Mexico, the US's chili capital.
Oh , yes we made pasta too.
Farfalle (Bow Tie Pasta) with Zucchine and Fresh shrimp
|Bow Ties with Fresh Zucchine and Mediterranean Shrimp|
Hungry yet ? I sure am Thinking of running to Astoria Queens for some grilled Sardines at Taverna Kyclades .