Farfalle with Zucchini and Anchovies in Breadcrumbs
VIDEO RECIPE:
Ingredients
(2 people)
160 g of Berruto 1881 Bio butterflies
3/4 anchovy fillets in oil
1 courgette
2 tablespoons of breadcrumbs
2 tablespoons of extra virgin olive oil
Coarse salt to taste
4 tablespoons of extra virgin olive oil
Salt and fresh basil leaves to taste
Preparation
- Cook the pasta for 7 minutes in plenty of salted water when it comes to the boil
- Put a pan on the heat and pour the extra virgin olive oil with the anchovy fillets to melt over moderate heat
- Add the breadcrumbs, mix, let it toast for a few minutes, then set it aside
- Grate the courgette already washed over the breadcrumbs in the pan, then stir
- Add the drained pasta and mix for a few minutes
- Portion into plates and sprinkle the surface with the toasted breadcrumbs set aside
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Offerta
500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
Offerta
500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
Offerta
500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
Offerta
500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
Offerta
500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
Offerta
500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
Offerta
500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
