Wild Fennel & Anchovy Pasta

This was my favorite pasta of the Sicily trip. Chef was kind enough to walk us through the recipe. The only problem is getting the wild fennel, but maybe replaceable by a combination of fennel tops and dill. The chef recommends Felicetti pasta.

a bunch of wild fennel (finocchietto)
1-2 cloves garlic
half a fresh pepperoncini (dried ok too)
zest of 1 lemon
EVOO
pasta water
anchovies (salted preferred)
pangrattato

1. chop garlic and fry up in pan, add lemon zest 
2. after five minutes, add minced pepperconcini
3. add in anchovies and stir until melted
4. add chopped wild fennel and let cook so that it blends better
5. mix at high speed, adding EVOO and a bit of pasta water until you get a smooth consistency
6. boil and drain pasta, add to pan with sauce
7. serve with pangrattato

Frisee, Anchovy & Cheddar

Using anchovies in a Caesar salad is common, but I need to start throwing a couple in my vinaigrette. Combined with some nice dice of cheddar cheese, I was very happy. Tarragon makes all the difference here too. I love my cheese and fish!

frisee
tarragon
chives
parsley
vinaigrette (Dijon mustard, EVOO, cider vinegar, maldon sea salt, ground black pepper)
piment de l'espelette
2 anchovies
english cheddar diced into tiny pieces

1. make vinaigrette, making sure to chop anchovies into tiny bits
2. chop herbs and mix into dressed salad with diced cheese
3. season with more maldon sea salt and pepper