From Bon Appetit

PASTA WITH ANCHOVIES, CURRANTS, FENNEL, AND PINE NUTS

This dish is a variation on the traditional Sicilian pasta made with sardines. Anchovies have replaced the sardines, but flavors are still very authentic.

PREP: 35 Minutes; TOTAL: 35 Minutes

4 Servings

½ cup extra-virgin olive oil
8 anchovy fillets
1 large onion, very thinly sliced
1 large fresh fennel bulb, trimmed, halved, very thinly sliced
¼ teaspoon dried crushed red pepper
2 plum tomatoes, chopped
¼ cup pine nuts
¼ cup dried currants
¾ pound perciatelli (thick hollow spaghetti) or linguine
¼ teaspoon saffron threads
1 cup fresh breadcrumbs, toasted

Heat oil in large skillet over medium heat. Add anchovies; mash with back of fork. Add onion, fennel, and red pepper. Sauté vegetables until tender, about 5 minutes. Add tomatoes, pine nuts, and currants. Reduce heat to low and cook 5 minutes to blend flavors; season with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
Drain pasta, reserving 1 cup cooking liquid. Add saffron to reserved liquid and stir to dissolve. Return pasta and saffron water to pot. Add tomato mixture; toss over low heat until sauce coats pasta. Mix in breadcrumbs and transfer to bowl.

Test-kitchen tip: For fresh breadcrumbs, grind pieces of crustless French bread in processor to coarse crumbs. Then toast on rimmed baking sheet in 350°F oven until golden, about 10 minutes.

Makes 4 servings.

LEMON-SCENTED RICOTTA AND MASCARPONE CREAM PUFFS

These can be served for dessert, tea, or brunch. Mascarpone, an Italian cream cheese, is sold at many supermarkets and at Italian markets.

3/4 cup whole milk
6 tablespoons (3/4 stick) unsalted butter, diced
1 tablespoon sugar
Pinch of salt
3/4 cup all purpose flour
4 large eggs
Vegetable oil (for frying)
1 cup whole-milk ricotta cheese
1/3 cup mascarpone cheese
3/4 cup powdered sugar, divided
1/2 teaspoon finely grated lemon peel

Bring milk, butter, 1 tablespoon sugar, and salt to boil in heavy medium saucepan over medium heat, stirring until butter melts. Add flour; stir until batter is smooth and forms ball, about 1 minute. Remove from heat and whisk in eggs, 1 at a time.

Add enough oil to heavy large saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan and heat oil to 350°F. Working in batches, drop 1 tablespoon batter into oil for each cream puff. Fry until golden brown and puffed, about 5 minutes per batch. Using slotted spoon, transfer cream puffs to paper towels to drain. (Can be made 6 hours ahead. Let stand at room temperature.)

Blend ricotta cheese, mascarpone cheese, 1/4 cup powdered sugar, and lemon peel in medium bowl for filling. Cut cream puffs in half horizontally. Spoon 1 rounded teaspoon filling into bottoms; cover with tops. Arrange on platter. Sprinkle with remaining 1/2 cup powdered sugar.

Makes 3 dozen.