Chef's recipes
Savour Ligurian tradition, discover auteur gourmet cuisine
Pappardelle, Roasted Anchovies, Fried Zucchini and Calamint
Ingredients for 4 persons:
- pappardelle 500 g (3 eggs, 4 egg yolks, 200 g white flour, 100 g bran flour)
- garlic 2 cloves
- salted anchovies 2 fillets
- fresh anchovies 500 g
- white wine as required
- zucchini 400 g
- calamint 1 bunch
- extra virgin olive oil 100 g
- parsley a few leaves
- basil a few leaves
- fresh red pepper to taste
- toasted breadcrumbs as required
- fish stock as required (carrots, celery, onion and fish bones boiled in water for 20 minutes)
Wash the zucchini, cut in discs, and fry in a little oil. Put in a container and add some calamint and one clove of garlic and allow to marinate for a while. Clean the fresh anchovies, removing the head and guts. Fold open lengthwise, rinse and drain well. Sprinkle with oil, salt and red pepper and place in a baking pan. In a small frying pan, lightly fry the breadcrumbs in a small amount of oil and set aside.
Cook the pappardelle in plentiful boiling salted water. In a non-stick frying pan, lightly sauté the garlic and the anchovies, previously gratinated for a few seconds beneath the oven grill. Moisten with a little white wine and add first the fish stock, the pappardelle cooked al dente, and finally the zucchini.
Place the pappardelle in each plate and top with the roasted anchovies, a little of the breadcrumb mixture, the parsley, basil and calamint leaves and the minced red pepper.
Comlete with a drizzle of extra virgin olive oil.