This recipe is a revisitation of a traditional dish prepared by those who would fish in the mandracchio, the inner harbour where small boats were moored.
 |
|
|
|
|
INGREDIENTS |
|
|
|
Penne Lisce Barilla |
320 |
|
g |
|
|
|
|
|
Red onion |
40 |
|
g |
|
|
|
|
|
Fresh anchovies |
32 |
|
no. |
|
|
|
|
|
Cherries tomato |
4 |
|
no. |
|
|
|
|
|
Salted anchovies |
4 |
|
no. |
|
|
|
|
|
Chopped italian parsley |
2 |
|
tablespoons |
|
|
|
|
|
Dry white wine |
,50 |
|
glass |
|
|
|
|
|
Extra virgin olive oil |
4 |
|
tablespoons |
|
|
|
|
|
Garlic |
2 |
|
clove |
|
|
|
|
|
Red hot pepper |
|
|
to taste |
|
|
|
|
|
Salt |
|
|
to taste |
|
|
|
|
|
|
|
|
PREPARATION |
|
| 1. |
|
Bone and wash the fresh and salted anchovies. |
|
|
| 2. |
|
Cut the tomatoes in half. Brown the diced onion and garlic in the oil. Remove the pan from the flame and allow the onion to cool, then lay the anchovies on top. |
|
|
| 3. |
|
Put the pan over a high flame and cook for a minute; add the tomatoes and the wine, then cook for two more minutes. |
|
|
| 4. |
|
Cook the Barilla Penne Lisce in abundant salted water, drain when still very firm, then sauté in the pan (do this gently to avoid breaking up the anchovies). Garnish with chopped parsley and capsicum, then serve immediately. |
|
|
|
|
|
|
|
CHEF'S NOTE |
|
|
|
Do not cook the parsley, as it loses its aroma and texture. Add it when the pasta is ready, so that it is only slightly warmed. Fresh anchovies should be eaten within a day of purchase. |
|
|
|
|
 |
|
|
For this structured, flavoursome yet slightly bitter and spicy dish, try a mature, full-bodied persistent white, such as Sauvignon Alto Adige or a Pinot Grigio del Collio. |
|
|
 |
|
