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Spaghetti Pissaladiere

The ingredients of the French Onion Pizza, Pissaladiere turned into a rustic and hearty pasta dish. 

Caramelized onions, anchovies and olives are a great match of sweet and savory. Salty, perhaps, but delicious!
 
for one person

75 - 100 g spaghetti

approx. 150 g onion (peeled weight)
1 plump garlic clove
1 bay leaf
a couple of small sprigs of thyme
2 to 4 anchovy fillets (oil) chopped
a pinch of sugar

olives to taste
black pepper

Bring a large pot of water to a boil. Add less salt than normally. After the salt has dissolved and the water is boiling,

add pasta to the water. 

Meanwhile, cut the onions into thin strips.

Heat a good glug of olive oil in a saucepan over a medium heat, then add the onions and sauté for about five minutes, stirring.

Reduce the heat and add a pinch of sugar, chopped garlic, anchovies, bay leaf and thyme.

Continue cooking for another five minutes, stirring.

Add a small drop of pasta water and olives to the pan and simmer until the liquid has evaporated and onions are tender and sweet. 

When pasta is cooked al dente, reserve some of the water and drain the pasta. Add to the pan and mix the all ingredients well.

Add water if the sauce in too thick.

Finish the dish with freshly ground black pepper and some olive oil. Enjoy!

Somewhere in Lisbon | Travel Photo

Somewhere in Lisbon | f/5.6 | 1/800sec | ISO100

Pasta with Gravlax

This is an easy and super fast, yet absolutely delicious pasta dish. I have been eating salt cured salmon as long as I can remember and I still can´t get enough of it. It´s absolutely one of the highlights of Nordic cuisine.

If you want to make gravad lax yourself, it´s quite simple to do. There are a lot of different recipes, but I use coarse sea salt, some sugar and fresh dill.

For a small piece of trimmed salmon fillet (300 - 500 g) you dont´t really need to measure the the ingredients.

Just add a thin layer of coarse sea salt on a parchment paper. Place the salmon fillet skin side up on the salt and press lightly. Turn fillet and sprinkle over about a half teaspoon of sugar and coarsely chopped dill.

Put the fish in a glass dish skin side up and cover with a piece of parchment paper and cling film. Add a small weight over the fish. (400 g can of tomatoes etc.) Put the dish in the fridge and cure for 18 – 24 hours.

1 portion

75 – 100 g pasta

80 – 100 g gravlax or cold smoked salmon

1 small spring onion

1 tbsp capers

black pepper

chili flakes

lemon

olive oil

Cook the pasta following pack instructions. Since capers and salmon are very salty, it´s better to use less salt in cooking water than normally.

While the pasta is cooking, sweat thinly sliced onions in a small splash of olive oil over a medium heat until just tender. Remove from the heat and set aside.

Once pasta is cooked, drain, and tip it into the pan. Add thinly sliced salmon and capers. Mix and season to taste with lemon juice and black pepper.

Serve immediately. 

Grilled Sardines | Food Photo

A man grilling sardines at Lisbon Sardine Festival | f/3.5 | 1/200sec | ISO100