When anchovies meets panettone... something unusually appetizing can be born!
Pasta is a traditional Italian dish, and Spaghetti with fresh anchovies is a recipe that brings us to Sicily and its flavors.
In this recipe we have not prepared the classic dish with bread crumbs, but we thought of playing with the sweet taste of the classic panettone, transforming it into a particular “crumble”, and the salty one of anchovy sauce.
The recipe
- Ingredients
- 4 servings
- 320 g of spaghetti
- 400 g of fresh anchovies
- 1 slice of classic panettone
- 1 tablespoon of anchovy sauce
- butter and extra virgin olive oil
- garlic, red pepper, parsley, dill
Directions
Clean the anchovies by removing the head and the bone.
Heat a pan with a piece of butter, as soon as it is hot, place the anchovies on the skin side, and cook them for a few seconds on both sides, once ready, remove them from the heat and set aside.
Coarsely cut a slice of panettone and brown it on a non-stick pan. As soon as it begins to brown, add a teaspoon of melted butter so that it remains shiny and crunchy.
Prepare a sauté over low heat with garlic, oil, 1 tablespoon of anchovy sauce, chilli pepper and a parsley stalk that you will remove when 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 a little at a time. When creaming the pasta, lower the heat, add a few anchovy fillets, the panettone crumble, dill and parsley previously chopped.
