Trattoria Food: Penne Pasta with Broccoli and Anchovies

         

When in Italy, the best place to try authentic regional cuisine is in the Trattorias. "A typical Trattoria" according to Lori Zimring  in her article  "The Flavours of Home"(SAVUER Magazine, April 2006) "is family owned and unpretentiously homey, with a seasonal menu made up  almost entirely of local or regional dishes. It is not to be confused with a humble osteria( traditionally more a place for drinking than for eating, though some swanky new eateries use the name) or a refined ristorante, with its hotelier- schooled staff and dishes that reflect the gustatory whims of the chef."

The quality of food served in the trattoria cannot be underestimated because the Italians are picky eaters who  are extremely knowledgeable and passionate about their cuisine. It was not was surprising for them to  agitated when the humongous American fast-food icon McDonald's decided to set up shop(beside a historical site) on their shores. For other nations  such as the Philippines, this is a business opportunity that can rake in millions of dollars. Never mind if it will eventually breed a  nation(already unhealthy) of obese heart disease-susceptible trans fat eaters. For the Italians it wasn't only a business intervention  but more of an affront to their heritage gastronomic ethics. To them, food is not only a life sustaining need but a visible dynamic and edible symbol of their national identity.What they eat, how they eat is who they are and is an important fabric in their lives. As a reaction to this alien cuisine invasion, the Slow Food Movement was born.

Just recently, while looking for a different way of cooking pasta, I plucked  a book out of my bookshelf simple named "trattoria" written by Isabelle Sensi. It features "simple and flavorful Italian recipes" that can easily be prepared at home. I tried the  penne with broccoli and anchovies and instantly liked it. Just right for a light spring evening meal.

To make, you need some  golden raisins, anchovies, garlic cloves,  broccoli, penne, pine nuts Olive oil and a spicy sauce and bread crumbs.

First, soften the raisins in warm water. Chop the anchovies and the garlic. Wash the broccoli and separate into flowerettes. Cook flowerettes with the penne in salted water until you get the desired consistency--al dente.

Saute the chopped anchovies with the garlic and the pine nuts in olive oil.

Drain the broccoli and  pasta mixture.
Plate and drizzle with olive oil, the spicy sauce and toss with the anchovy, garlic and raisin mixture.

Drizzle with browned bread crumbs and serve.                        

   
 ( -The recipe is adapted from the book "trattoria"by Isabelle Sensi. pp.33)