#theo michaels

[therealcoolfooddude]

(via All-Day Brunch Sheet pan) For this all-day brunch, you can omit the sausages and bacon and add slices of pan-fried halloumi for a veggie version. 

[allwayshungry]

Anchovy Spaghetti with Pine Nut Picada | Theo Michaels

This is my take on a classic pasta dish that only uses a handful of ingredients but nonetheless captures the flavors of Sicily. Traditionally it is paired with crispy Pangritata but here instead I’ve taken my inspiration from Spain with a drier than usual version of Picada, a dense, pounded paste of fried bread, nuts, garlic and olive oil that originated in the Catalonia region as a way to thicken and flavor stews. Almonds are traditional, but some recipes call for hazelnuts, walnuts or pine nuts, as I’ve used here. You can serve this without my picada-style topping, but just remember to lift it with some chopped flat-leaf parsley and a squeeze of lemon juice instead.  Serves 4

Ingredients

350 g/12 oz. fresh spaghetti or 200 g/7 oz. dried (or any other pasta)

100 ml/generous 1/3 cup olive oil

a small knob/pat of butter

12 anchovy fillets in olive oil, drained

2 garlic cloves, thinly sliced

8 cherry tomatoes, quartered

a pinch of dried chilli/hot red pepper flakes

salt and freshly ground black pepper, to season

For the Pine Nut Picada

50 g/scant 1/2 cup pine nuts

2 Tbsp olive oil

1 slice of day-old bread, coarsely chopped

2 Tbsp finely chopped flat-leaf parsley leaves

1 garlic clove, crushed

finely grated zest of 1/2 a lemon

Directions

First make the Picada. Toast the pine nuts in a dry frying pan/skillet for a couple of minutes, then pulverize them in a food processor or pestle and mortar until the texture of coarse sand. Put in a small bowl.

Line a plate with paper towels. Add the oil to the same pan and fry/sauté the bread until golden. Tip onto the paper towel-lined plate to drain and then add to the bowl with the pine nuts and crush them just a little with a pestle or the back of a spoon. Add the parsley, garlic and lemon zest to the bowl and stir to combine; it will be quite dry which is what we want for this particular dish. Set aside until needed.

Cook the pasta according to the package instructions – you can put it on now if you are using dried pasta. If using fresh pasta, do it later, once the sauce has been made.

Add the oil and butter to a large saucepan set over a medium-hot heat. Add the anchovy fillets and stir – they will start to melt into the oil. Just before the anchovies have totally dissolved, add the garlic and tomatoes (crushing the tomatoes in the pan with a fork to release their juices). Cook for a few minutes, until the tomatoes have just started to soften then remove from the heat and add the dried chilli/hot red pepper flakes.

Drain the pasta and return it to the pan. Add the anchovy, oil and tomato mixture and heat for a few minutes, just to help the pasta absorb all the lovely flavors. Season with a little salt (the anchovies are already pretty salty!) and pepper. Spoon the dressed pasta into bowls and sprinkle the picada over the top of each one to serve.

[theomichaels]

Beautiful, delicate, sophisticated (no I'm not talking about the chef :) - Parmesan baskets recipe to serve pasta in! subscribe to my YouTube channel - www.youtube.com/cookwiththeo now!!

[theomichaels]

The most succulent Spare Ribs you've ever had - cooked at home! By Theo Michaels Subscribe to my youtube channel now!! www.youtube.com/cookwiththeo

[theomichaels]

The best crispy fried chicken wings you've ever tasted!! By Theo Michaels (TheoCooks) Masterchef www.theocooks.com

[theomichaels]

How to make Rainbow Salad (Tomato and Pomegranate with grilled Halloumi)! Damn gorgeous if I do say so myself!

[theomichaels]

One thing I never knew...by TheoCooks.com

Hi, I'm Theo. Recently on Masterchef 2014 and busting out a few cool and exciting recipes, and video recipes on YouTube. One thing I never knew was that all my content (recipes, videos, travel stories, photo's etc.) which is on my blog www.TheoCooks.com can now be linked to Tumblr! www.TheoCooks.com www.youtube.com/cookwiththeo