This week’s Dinner Club has a lot of flavor. I find as the nights get cooler my spice intake goes up. Try the spicy Sicilian spaghetti, the Middle-Eastern Turkey sliders, or a vegetarian tortilla soup with a kick! I’ve tried them all and they are delicious.
The first time I had this combo was in Positano, Italy. There were lots of anchovies, tomatoes, and chili peppers and the combination of the three were mind-blowing. (Sweet, Salty, and Hot)
You really need good quality anchovies for this to work. The oily ones packed in a can just won’t do! I used oregano instead of thyme as that’s what I had in my garden. I would also use less broth. I think 1/2 – 3/4 cups is sufficient. If you like anchovies, add a few chopped ones with grated parmesan for a garnish.
I made this recipe the other day using ground lamb and added 1 tsp lemon zest and ginger to the mix. This makes for a great Mid-East slider or app for entertaining. I love the accompanying yoghurt sauce or try mint chutney from an Indian grocery store.
This is a great recipe to keep on file as fall approaches. I use vegetable broth instead of bouillon. I had trouble finding green enchilada sauce and used red. I prefer using black beans instead of pinto beans, which is what the recipe calls for. You can also turn this into a non-veggie soup and add shredded chicken and chicken broth. Cook the chicken breast in some chicken broth and add both to the soup. I serve with a dollop of guacamole or greek yoghurt.