Finally we come to the end of the work week .. and I get there semrpe more tired and without energy .. but I am sure that my recovery is strongly tied to the arrival of spring!! I enjoy the day today with a beautiful sun .. as for the weekend rains are provided .. sigh .. uff .. arghhh .. grrrrrr ... This first fish "chevvelodicoaffà" Richard has prepared me ... eheheheeh
... But not everything is about her eh! .. His goodness is due to anchovies in a spicy sauce of Rizzoli Emanuelli that as written on their site on-line " are considered one of the most popular specialties of Italian cuisine " .. and I can really confirm it .. the fillets are very soft ..
tasty .. and the spicy sauce (not too) is so gorgeous!! The
Rizzoli Emanuelli ensures quality crafting its products since 1906 only the best anchovies ... those caught in the Mediterranean Sea (FAO Area 37) in spring .
We wanted to make this dish even more special by adding a good sprinkling of roe.
good weekend !!!!!!
Ingr.: (2 persons)
gr. 300 of spaghetti Colavita
1 clove of garlic extra virgin olive oil
gr. 90 of anchovy fillets in hot sauce Rizzoli Emanuelli
parsley salt
Preparation:
gr. 300 of spaghetti Colavita
1 clove of garlic extra virgin olive oil
gr. 90 of anchovy fillets in hot sauce Rizzoli Emanuelli
parsley salt
Preparation:
In a pan fry the garlic in oil. Join the fillets alici e rimestare bene finchè non saranno sciolti nell'olio. Scolare la pasta al dente, fatela saltare nella padella con il condimento. Servite cospargendo di prezzemolo e bottarga a piacere.
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