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maltatoday, WEDNESDAY, 30 MARCH 2016 14 Food Tiny fish, big flavour You don't need a huge amount of anchovies to make an impact – these little fish pack plenty of flavour to bring your dishes to life. Try out these two recipes that utilize this ingredient to its full potential Pissaladière Recipe by Michael Diacono Serves 4 Ingredients • 400g spaghetti • Extra virgin olive oil • 1 small aubergine, cut into smallish cubes • 1 small onion, peeled and chopped • 2 cloves garlic, peeled and chopped • 1 small yellow pepper, sliced • Some chilli • 8 black olives, chopped • 1 tbsp capers • 1tbsp anchovies • 150g cherry tomatoes, halved • A few raisins • 50g grated pecorino cheese Method 1. Bring a large pot of salted water to the boil. 2. Heat up a good glug of olive oil in a large pan and fry the aubergines till softened and starting to colour then add the chopped onions and garlic. Add more oil if needed. 3. Stir fry gently for 5 mins then add the sliced peppers and some chilli. 4. Stir well and cook for a few minutes before adding the olives. 5. Chop the capers and anchovies together and add to the sauce together with the cherry tomatoes and raisins. If the sauce is a bit dry add a ladle of water from the pasta pot. 6. Cook for 5 mins before tossing the pasta into the sauce. 7. Stir well and mix in the grated pecorino. Serve at once. This recipe first appeared on Gourmet Today TV, aired on TVM on 27 November, 2015. Spaghetti Siracusana Recipe by Michael Diacono Serves 4 to 6 Ingredients • 1 roll prepared puff pastry • 1kg onions, peeled and sliced • 3 tbsp olive oil • 1 tbsp butter • A few sprigs of thyme • Salt and pepper • 1 x 80g tin of anchovies, drained • A handful of black olives Method 1. Heat the olive oil and butter together and add the sliced onions. Stir to coat well and season. 2. Add the thyme, cover and cook gently for about 45 mins, checking occasionally. 3. Remove the cover and cook for a further 15 mins to reduce liquid then turn off heat and leave to cool. 4. Preheat oven to 200°C. 5. Roll out pastry onto a flat baking sheet. Leave the pastry on the baking paper. 6. Cut out an edge with a sharp knife, being careful to not cut right through the pastry. 7. Spread the cooked onions over the pastry. 8. Cut the anchovies into thin strips and arrange over the onions to create a diamond pattern. 9. Place an olive into each space. 10. Sprinkle with some thyme and a drizzle of olive oil then bake for 25-30 mins till golden. This recipe first appeared on Gourmet Today TV, aired on TVM on 27 November, 2015.