Starred chef Andrea Berton's recipe that combines North and South. Delicious and easy to do at home too
Hazelnuts and anchovies? It can be done! The idea is of chef Andrea Berton, a Michelin star in Milan. In his restaurant he serves among the first courses this intense, comforting, delicious spaghetti – to copy ;-).
Here is his recipe
Ingredients for 4 people
200 g of peeled and toasted hazelnuts
100 g of finely chopped onion
1 bay leaf
Extra virgin olive oil
Salt and pepper
8 anchovies
To whisk
200 g of hazelnut cream
20 g of anchovy sauce
30 g of grated toasted hazelnuts with a grater
240 g of Monograno Felicetti Bio 105 spaghetti
salt
To serve
20 g of toasted hazelnuts
20 g of roasted, peeled and grated hazelnuts – or hazelnut powder
Method
Blend the hazelnuts until smooth and homogeneous and set aside. For stuffed roasted anchovies, clean the fish by removing the head and central bone being very careful not to ruin the tail. Slowly stew the onion with the extra virgin olive oil, the bay leaf and season with salt and pepper. Allow the onion to cool and fill the anchovies. Roast the anchovies in the oven and set aside.
Cook the pasta in abundant salted water for 7 minutes. Pour the hazelnut cream into a pan, season with the anchovy sauce and bring to a desired consistency with a ladleful of spaghetti cooking water. Once the spaghetti are still "toothy", drain and pour the pasta into the pan. Stir in the grated hazelnuts, if necessary add more pasta cooking water or further anchovy colatura.
Plating
Sprinkle the chopped hazelnuts on the base of the plate and place the creamed spaghetti on top. Sprinkle with the hazelnut powder and finish with the anchovies roasted on top.
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