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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