Spaghetti with anchovy, lemon and hazelnut sauce is a sophisticated and simple first course at the same time and prepared with a special ingredient - Colatura di alici, produced in Cetara. It is an amber liquid that is obtained by letting anchovies fished in the Gulf of Salerno mature in salt: the freshly caught anchovies are cleaned and salted in special containers, this operation is carried out strictly by hand; after five months, a hole is made in the bottom of the container so as to let out and collect the liquid formed by the maturation of the anchovies. The collected liquid called "Anchovy sauce" is mainly used as a condiment for spaghetti or linguine, but can be used to flavor other dishes. Below we will season some vermicelli, completing the dish with citrus breadcrumbs and chopped hazelnuts.
Ingredients:
280 g of spaghetti; 1 lemon; 15 ml of anchovy sauce; 80 g of toasted hazelnuts; fennel (optional); extra virgin olive oil
Preparation:
To prepare spaghetti with anchovy sauce, lemon and hazelnuts, start by cooking the pasta in plenty of unsalted water, as the anchovy sauce is very tasty. Meanwhile, toast the hazelnuts in a small pan and then chop them coarsely. Once ready, drain the spaghetti, pour them into a bowl and season them with a drizzle of extra virgin olive oil and the anchovy sauce. Add the chopped hazelnuts and the grated lemon zest. Mix everything and finally serve, decorating with a few sprigs of fennel. Your spaghetti with elk sauce, lemon and hazelnuts are ready to be enjoyed.
Write a comment