- Uove strapazzate con bagna cauda (scrambled eggs with bagna cauda)
- Spaghetti alla puttanesca (spaghetti with olives, tomato, anchovies and capers)
- Orecchiette con cima di rapa (cup-shaped pasta with broccoli or turnip tops)
- Broccoli con aglio e olio (broccoli with garlic and anchovies)
- Vermicelli aglio e olio (pasta with garlicky breadcrumbs)
8. Sardenara / Pizza all’Andrea (pizza with tomatoes, anchovies, garlic, olives and onions)
Preheat the oven to 200C. Caramelise 1 onion finely sliced. Add 1 kilo of tomatoes seeded and skinned, two pinches of dried oregano, four large spoons of bagna cauda and salt and cook for 20 minutes. Roll out the pizza dough and spread the tomato mixture over top. Sprinkle with 1 handful of pitted, chopped black olives, a few sliced garlic cloves and bake for 30 to 40 minutes.
9. Pizza con alici e capperi (pizza with anchovies and capers)
10. Peperoni con bagna cauda (roasted peppers with garlic anchovy sauce)
Grill 4 peppers, preferably corno di bue, in the oven and peel them. Turn the oven down to 120C. Remove the seeds and ribs and cut into 12 pieces. Place the peppers into a roasting dish. Cover the peppers with 500 mls of bagna cauda and bake for a few minutes.
Do you have a favourite recipe which can be reinvented into other dishes? Please share.
I wish you all a happy Easter. To learn more about the tradition of Easter, see here. For those of you looking for inspiration for Easter lunch, try traditional Italian Easter dishes such as roasted lamb (abbacchio al forno), artichokes (carciofi alla romana), cheese bread (pizza di Pasqua), Easter quiche (torta pasqualina) or learn more about Italy’s most famous Easter pie (pastiera).