| Recipe of the Countess Nera Bucatini with Anchovies Ingredients1/2 tablespoons capers in salt400 g bucatini6 anchovies in oil40 g breadcrumbs6 tablespoons extra virgin olive oil1 bunch of parsley1 clove of garlic chilli pepper Preparation Desalinate the capers, leaving them under a running stream of water for at least 30 minutes, then chop them together with the peeled garlic clove and the washed and dried parsley leaves. Chop the breadcrumbs in the mixer and toast them in a non-stick frying pan without seasoning. Keep your hands off me. Cook the bucatini in plenty of salted water. In the meantime, heat the oil in a large frying pan and dilute the drained anchovies. Add the chopped herbs and sauté for 1 minute. Pour into the pan also the bucatini drained al dente, season with a pinch of chilli and mix well with 2 tablespoons of wood so that they season evenly. Sprinkle with the toasted crumb, mix and serve immediately. |
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