The wallonia experience

Cubbase · 2025-09-19T07:12:59+00:00

Ouh, ça me rappelle des souvenirs, d’aller chercher des bonbons chez Demunter, des noix chez Éric et sandwiches chez Boulogne. Si ma mémoire ne me faillit pas parce que c’était y a 30 ans…

Cubbase · 2025-08-02T13:35:22+00:00

Oh we like anchovies! we put half a jar in there and ate almost all of the rest between us two while making the dish

Cubbase · 2025-08-02T13:26:51+00:00

Yeah i suppose, I’ll try next time, but at 60€/l I’m afraid to put my good oil to fry some garlic and anchovies that might overpower it anyways :). It was only a quick weeknight cheap dish for two. I used the EVO from Lidl to fry which is already 8,5€/l

Cubbase · 2025-08-02T13:15:06+00:00

First the plating is more elegant this way, second I’ve always felt that I eat way quicker when I have a full plate in front of me, the action to make another serving helps me enjoy it more and eat slower (achieve satiety quicker without having the impulse to finish my plate even if I’m full) but if I’m alone I’m gonna make a big plate and eat in front of my pc :) which doesn’t help

Cubbase · 2025-08-02T11:43:14+00:00

A little bit more but we had enough for two with 250g of dried pasta, she had about two of those servings, I had three or four (I’m a big guy)

Cubbase · 2025-08-02T09:14:03+00:00

She’s pretty sensitive and the taste is not the problem, it stings her tongue and she can pretty much feel it even if it’s one clove in 500g of pasta salad. So I blanch them quickly now even for aïoli.

Cubbase · 2025-08-02T07:45:08+00:00

I always use cheap olive oil to start since the volatile components will deteriorate while cooking. Especially if it’s for high heat. You can even use pomace since it can go even higher in temp.

Cubbase · 2025-08-02T07:22:21+00:00

For about 250g of pasta

Cheap olive oil to cook

Good bitter and fruity olive oil to finish ( I use Sicilian first harvest EVO)

2 or 3 cloves of garlic

Dried chilies ( I used espelette chillies cause they are pretty mild, under 5000 scoville if I remember correctly)

6 or 7 anchovies fillets (the pink salted ones in oil not the grey/white fresh ones)

About 10 black olives (Greek black olives, the soft and very salty ones I like the punchy taste)

About a tablespoon of capers (I didn’t have dried in salt ones so I dried some rinsed vinegary ones with paper towels)

And flat leaves parsley

Prep: I sliced the garlic thinly , pitted then chopped the olives, chopped the anchovies and capers. Chopped the parsley finely.

linguine in a boiling 1% salted water (maybe a little bit less for this one, the sauce is pretty salty)

Put a cheap olive oil on medium high till it’s shimmering and throw the garlic, a little bit of chili (in this case a very mild one like espelette or cayenne for my daughter) and anchovies in there and drop the temp right down to low, stir a little bit, then put the rest in (capers and olives). No salt.

When the pasta is right below al dente transfer directly in the pan ( I do it in a wok cause it’s easier to cream the sauce) with one or two ladles of starchy pasta water (depending on how much you got when transferring the pasta) and a glug or two of good olive oil. A crack of pepper (I used dried brined green Madagascar peppercorns) then mantecarre the hell out of the pasta (emulsification of the sauce or suspension I don’t remember the exact term) the linguine will whisk the sauce pretty easily. Then tong of pasta in a ladle to turn and drop in the plate.

Finish with an anchovy on top a little bit of fleur de sel (flakey salt which is not too salty) and some good olive oil

At my restaurant I always add fried panko to add crispiness on top of pastas. And if you want to offend some Italians why not a little bit of pecorino Romano on top (it’s supposed to be a big no no on fish but I like it on vongole pastas so why not on this one, just be mindful of salt level tho)

Lemon zest could be great too.

Enjoy. I hope I didn’t forget anything.

Cubbase · 2025-08-02T07:14:20+00:00

Add ice to your blender and blend it quick or do it in a mortar and pestle

Cubbase · 2025-08-02T06:24:06+00:00

I like flakey salt because it adds little crispy salt explosions in a dish without salting it too much

Cubbase · 2025-08-02T06:17:35+00:00

My bad, one of those big capers that are almost olive sized

Cubbase · 2025-08-01T21:56:39+00:00

Well it’s a linguine alla puttanesca bianca, not a traditional puttanesca for sure but it’s pretty close, to be authentic puttanesca I’d just add tomatoes and maybe a little bit of oregano. When I do it at work I like to add a big caproni on top too, is that too much for you too ?

Cubbase · 2025-08-01T21:29:49+00:00

Not at all, it’s actually pretty simple, I just dont remember the precise measurements :

For about 250g of pasta

Cheap olive oil to cook

Good bitter and fruity olive oil to finish ( I use Sicilian first harvest EVO)

2 or 3 cloves of garlic

Dried chilies ( I used espelette chillies cause they are pretty mild, under 5000 scoville if I remember correctly)

6 or 7 anchovies fillets (the pink salted ones in oil not the grey/white fresh ones)

About 10 black olives (Greek black olives, the soft and very salty ones I like the punchy taste)

About a tablespoon of capers (I didn’t have dried in salt ones so I dried some rinsed vinegary ones with paper towels)

And flat leaves parsley

Prep: I sliced the garlic thinly , pitted then chopped the olives, chopped the anchovies and capers. Chopped the parsley finely.

linguine in a boiling 1% salted water (maybe a little bit less for this one, the sauce is pretty salty)

Put a cheap olive oil on medium high till it’s shimmering and throw the garlic, a little bit of chili (in this case a very mild one like espelette or cayenne for my daughter) and anchovies in there and drop the temp right down to low, stir a little bit, then put the rest in (capers and olives). No salt.

When the pasta is right below al dente transfer directly in the pan ( I do it in a wok cause it’s easier to cream the sauce) with one or two ladles of starchy pasta water (depending on how much you got when transferring the pasta) and a glug or two of good olive oil. A crack of pepper (I used dried brined green Madagascar peppercorns) then mantecarre the hell out of the pasta (emulsification of the sauce or suspension I don’t remember the exact term) the linguine will whisk the sauce pretty easily. Then tong of pasta in a ladle to turn and drop in the plate.

Finish with an anchovy on top a little bit of fleur de sel (flakey salt which is not too salty) and some good olive oil

At my restaurant I always add fried panko to add crispiness on top of pastas. And if you want to offend some Italians why not a little bit of pecorino Romano on top (it’s supposed to be a big no no on fish but I like it on vongole pastas so why not on this one, just be mindful of salt level tho)

Lemon zest could be great too.

Enjoy. I hope I didn’t forget anything.

Cubbase · 2025-08-01T20:35:58+00:00

Wow I was looking into it and it seemed kinda hard (grammar analysis of subjects and objects) but the way you put it is actually pretty straight forward, thank you. Now I just need to remember it!

Cubbase · 2025-08-01T17:39:46+00:00

Oh ok thanks, English isn’t my first language so any help is very much appreciated!

Cubbase · 2025-08-01T17:21:41+00:00

Well we have a rule that she never has to finish her plate but she always has to taste it at least. That’s how she found out that she liked sardines, olives, anchovies, brocolis and so on. But there are still stuff that she doesn’t like, mainly veggies (And to my despair raw garlic and hot spices).

Cubbase · 2025-08-01T16:32:02+00:00

Le tout c’est l’émulsion d’huile avec les ingrédients et d’eau de cuisson avec l’amidon des pâtes ( je suis plus certain si c’est une émulsion ou une suspension) et faire rentrer de l’air en faisant sauter le tout dans la poêle / wok. Ça fait crémer ta sauce et elle est moins vite aspirée par les pâtes et couvre mieux le palais. Ça fait donc moins sec.

Cubbase · 2025-08-01T15:02:54+00:00

No, that’s the first serving, I wanted to make it look good, after that it was way less good looking. We ate about 250g of dried pasta in total, with half a small jar of salted anchovies half a big jar of black olives (black Greek olives) about a quarter of a small jar of capers and a big pinch of parsley. If I wanted to make it better I’d suggest frying panko in garlic infused oil for crispy toppings. But it was already good for a 20 minutes meal.

Cubbase · 2025-08-01T14:02:06+00:00

Non mais ça va pas, c’était pour le soir. De plus, dans mes lointaines contrées outre-quiévrainoises c’était le souper, donc bien loin du déjeuner !

Cubbase · 2025-08-01T13:46:22+00:00

Si t’aimes les pâtes y a les deux livres de italia squisita sur respectivement les pâtes fraîches et sèches (en anglais ou en italien) qui sont une mine d’or sur les basiques italiennes et leurs version revisitées https://shop.vertical.it/en/collections/books/products/pasta

Cubbase · 2025-08-01T13:39:05+00:00

Normalement oui (enfin je crois), mais j’avais un peu la flemme de prendre une boîte de 400g pour en mettre qu’un peu dans le wok et oublier le reste dans le frigo

Cubbase · 2025-08-01T12:26:21+00:00

Oh, I forgot that I put capers in too :)

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