Ingredients
- 300 g pasta type pennoni smooth
- 50 g celery heart
- 20 g parsley leaves
- 20 g leaves of celery
- 8 anchovy fillets in salt
- a persimmon apple
- a lime
- a clove of garlic
- Pecorino Romano Dop
- extra virgin olive oil
- salt
For the recipe of pennoni with anchovy pesto, parsley and celery, peel persimmon, cut into small triangles and marinate in lime juice for 10 minutes. Cut the celery heart into small pieces. Chop the parsley and the celery leaves. Desalt the anchovies. Cook the pasta in plenty of boiling salted water.
Melt 4 anchovy fillets in a pan with 5-6 tablespoons of oil and the crushed garlic with the peel; then add the celery heart; after a minute add the chopped parsley and celery leaves. Stir, turn off the heat and sprinkle with 2-3 tablespoons of pasta cooking water. Season the flagpoles with the pesto, distribute them in the dishes and complete with marinated persimmon, 4 chopped anchovy fillets and flakes of pecorino cheese.
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