difficulty
Media
preparation
40 Min
cooking
15 Min
servings for
4
products
ingredients
- 200 gr. di alici fresche campane
- 2 cucchiai di colatura di alici di Cetara Delfino Battista
- 2 cucchiaini di pinoli
- 30 foglie di basilico genovese
- 150 gr. di ricotta di pecora
- 30 gr. di pecorino romano
- Pepe bianco
- 20 pomodorini datterini
- 250 gr. di vermicelli trafilati al bronzo di Gragnano
- 4 cucchiai di olio extravergine di oliva
- 1 litro di acqua
- Sale grosso
- Peperoncino fresco
products
Preparation
Place the food processor bowl (or alternatively a blender) in the blast chiller or freezer.
Wash the basil leaves and keep them in iced water for at least 20 minutes.
(Pesto should never experience temperature imbalances between the basil and the bowl in which it is blended).
Toast the pine nuts to release their essential oils.
Grate the pecorino and set aside.
Clean the anchovies, removing the head and entrails, wash them and cut into small pieces.
Begin blending the pine nuts with the oil.
Add the basil, anchovies, ricotta, datterini tomatoes and pecorino.
Finally, the colatura di alici and pepper.
Blend to a very smooth, lump-free consistency — like a velvety cream. Add more oil if needed.
Cook the pasta for its indicated time, al dente.
Reserve some pasta cooking water.
Toss the pasta in a new pan with the pesto and cooking water.
Finish by stirring in the Parmesan off the heat and serve.
Buon appetito with this rich and original recipe, prepared exclusively for Delfino Battista by Alfredo Iannaccone of Zen Food Lab.
