Tag: spaghetti

Spaghetti all'arrabbiata Recipe – Italian Cuisine – Italian Cuisine

Ingredients

500 g spaghetti
400 g of fresh tomato pulp
30 g peeled onion
black olives
capers
hot pepper
basil
olive oil
salt

Duration: 30 min

Level: Easy

Dose: 6 people

For the spaghetti all'arrabbiata recipe, boil the spaghetti in abundant salted water. Meanwhile, in a large saucepan, heat 3 tablespoons of oil, seasoning it with chopped onion, a whole pepper, a dozen olives and a spoonful of capers.

Then add the tomato pulp and cook for about 5 minutes. Drain the pasta and let it sauté quickly in the sauce, then transfer it into a bowl and serve garnished with fresh basil.

Spaghetti with anchovy sauce, hazelnuts and roasted anchovies – Italian Cuisine

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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Spaghetti alla norcina recipe – Italian Cuisine – Italian Cuisine

Ingredients

350 g thin spaghetti
150 g fresh black truffles
2-3 anchovy fillets in oil
garlic
extra virgin olive oil
salt

Duration: 35 min

Level: Easy

Dose: 4 people

For the recipe of spaghetti alla norcina, Wash the truffles well with warm water, brush them, dry them gently and grate them finely. Heat 80 g of oil; before it begins to sizzle, remove from the heat and add the grated truffles, stirring until a homogeneous sauce is obtained; if necessary, wet with a couple of tablespoons of water.
Return to the heat to a minimum and add 1 clove of garlic without peel and the anchovy fillets. Stir again so that the anchovies melt, then turn off and remove the garlic. Cook the spaghetti in plenty of boiling salted water. Drain and season with the truffle sauce. Serve immediately, completing to taste with truffle flakes, whole anchovy fillets and a few thyme leaves.