When anchovies meet panettone... something unusually delicious can be born!
Pasta is the quintessential Italian dish, full of tradition, and pasta with fresh anchovies is a recipe that immediately takes us to Sicily, with its vibrant flavors.
In this recipe, friends Wanda and Daniele decided not to prepare the classic version with breadcrumbs or crumbled bread. Instead, they chose to play with the sweet flavor of classic panettone, transformed into a unique “crumble,” combined with the savory taste of anchovy sauce.
The recipe
- Ingredients
- 4 servings
- 320g of spaghetti
- 400g of fresh anchovies
- 1 slice of classic panettone
- 1 tablespoon of anchovy sauce
- Butter and extra virgin olive oil EVO as needed
- Garlic, chili, parsley, and dill as needed
Directions
Clean the anchovies by removing their heads and open them by removing the bones.
Heat a non-stick pan with a knob of butter, as soon as it is hot add the anchovies skin side down and cook them for a few seconds on both sides, once ready remove them from the heat and set them aside.
Coarsely cut a slice of panettone and brown it in a non-stick pan. As soon as it starts to brown add a teaspoon of melted butter so that it remains nice and shiny and crunchy.
Prepare a sauté over low heat with garlic, oil, 1 tablespoon of anchovy sauce, chili pepper and a sprig of parsley that you will remove once ready.
Drain the pasta at least 5 minutes before the end of cooking and continue cooking in the pan together with the cooking water added little by little. While stirring the pasta, lower the heat and add a few anchovy fillets, the panettone crumble, dill and previously chopped parsley.
