difficulty
Bassa
preparation
25 Min
cooking
15 Min
servings for
2
products
ingredients
- 200g di pasta di semola di grano duro
- 12 alici fresche
- 1 barattolo di datterino giallo da 350g
- 20g di pistacchi senza sale
- 20g di olio extravergine di oliva
- 2 cucchiai di colatura di alici
products
Preparation
Nutritionist-biologist Dr Emanuele Alfano has prepared exclusively for Delfino Battista an exquisite and nutritious recipe in which all the finest principles of the Mediterranean diet shine through.
Method:
Begin by cleaning the fresh anchovies, then prepare a sauce with olive oil, garlic, yellow datterini tomatoes and 8 fresh anchovies reduced to a purée — do not add salt. Bake the remaining anchovies in the oven at 140°C for 10 minutes on baking paper. Crush the pistachios and set aside. Cook the pasta in plenty of unsalted water, drain al dente reserving half a glass of cooking water and toss in a pan with one tablespoon of colatura di alici off the heat. Serve with crushed pistachios and add the second tablespoon of colatura di alici.
