Ingredients
- 600 g agretti
- 12 dried tomato fillets
- 4 slices of dry bread
- raisin
- Taggiasca olives
- lemon
- vinegar
- laurel
- garlic
- rosemary
- fennel seeds
- salt
- extra virgin olive oil
To prepare the agretti in pan with olives, dried tomatoes, raisins and crumbs, blanched the dried tomatoes in water with 2 tablespoons of vinegar and 2 bay leaves for 5 minutes. Drain and season with 1 crushed clove of garlic, 1 tablespoon of fennel seeds, 5 tablespoons of oil and leave to marinate for 20 minutes.
Grate bread with the grater with large holes and brown it in a pan with a drizzle of oil, a pinch of salt and a few sprigs of rosemary.
Peel carefully the agretti and blanch them in boiling salted water for 1-2 minutes; drain and sauté them in a pan with 2 tablespoons of pitted Taggiasca olives and 1 tablespoon of raisins.
arrange in a serving dish and complete with marinated tomatoes, browned crumbs and grated lemon zest.
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