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Spaghetti with Anchovies

A historical recipe from Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917).

A historical recipe

Practical Italian recipes for American kitchens: Sold to aid the families of Italian soldiers, by Julia Lovejoy Cuniberti (1917). Project Gutenberg eBook #43912.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917). Digitised by Project Gutenberg, eBook #43912 (https://www.gutenberg.org/ebooks/43912). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 3/4 lb.
  2. spaghetti 5 medium sized anchovies Olive oil Canned tomatoes Put the anchovies into a colander and dip quickly into boiling water to loosen the skins, and remove the salt.
  3. Skin and bone them.
  4. Chop them and put over the fire in a sauce-pan with a generous quantity of oil and some pepper.
  5. Do not let them boil, but when they are hot add two tablespoons of butter and three or four tablespoons of concentrated tomato juice made by cooking down canned tomatoes and rubbing through a sieve.
  6. Boil the spaghetti in water that is only slightly salted and take care not to let it become too soft.
  7. Drain thoroughly and put it into the hot dish in which it is to be served.
  8. Pour the sauce over the spaghetti, and if you have left the latter unbroken in the Italian style mix by lifting the spaghetti with two silver forks until sauce has gone all through it.
  9. Serve with grated cheese.