Pasta Berruto

Pasta Berruto
Spaghetti al nero di seppia con acciughe, pinoli e pane tostato

Spaghetti with cuttlefish ink with anchovies, pine nuts and toasted bread

Reinterpretation of a very poor Sicilian dish "Spaghetti con la crollica"

Recipe created by Daniela Pennisi

#PastaYourWay sustainability and social inclusion project

Ingredients

(for 2 people)

120 g of Spaghetti with cuttlefish ink

70 g of breadcrumbs

20 g of pine nuts

1 clove of garlic

3-4 anchovy fillets in oil

3-4 dried tomatoes cut into strips

100 g of bread crust cut into cubes

Extra virgin olive oil and salt to taste

Preparation

  • Put a pot of water on the stove and bring to a boil
  • Meanwhile, pour the pine nuts and the breadcrumbs into a large pan and toast them over a low flame until golden brown, then set aside
  • When the boil is reached, add salt water and add the pasta, leaving it to cook for 7 minutes (al dente)
  • In a pan, pour plenty of extra virgin olive oil and brown the garlic clove
  • Add the anchovy fillets (which will melt), the dried tomatoes and the cubes of pan crust
  • Brown everything well
  • Drain the pasta and pour it into the pan with the bread and anchovies, whisk for a few seconds, then add the breadcrumbs with the pine nuts
  • Mix everything well and serve hot
500 gr
x Carrello/CartACQUISTA
1 spiga
500 gr
x Carrello/CartACQUISTA
2 spighe
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