🍝 Spaghetti with friarielli
🛒 INGREDIENTS
100g Cime di Rapa
2 anchovy fillets
200 grams of spaghetti
Salt and pepper to season
Something Colatura the Alici
👨🍳 PREPARATION
A wonderful Primo with very few but very special ingredients.
A homage to kitchen grandmaster Peppe Guida with a very special touch of the Amalfi Coast.
Perhaps one of the very special pasta dishes from the Campania coast.
Spaghetti with a cabbage sauce, refined with fresh anchovies and seasoned with a
very special anchovy sauce from the small fishing village of Cetara on the Amalfi Coast.
The idea for this dish came from our idol in the kitchen, Peppe Guida.
Not complicated, but very special due to the special ingredients.
Immediately put your pasta water on. Just add a little salt because we’ll need the pasta water later for the sauce.
In a pan, dissolve 2 anchovy fillets.
Then add about 100g of Rape alla Contadina. You can find them under Antipasti in our shop.
This is Cima di Rape or stalk cabbage.
Fry them briefly and then put them in a blender with a ladleful of pasta water or puree them with an immersion blender.
The pureed sauce then goes back into the pan.
I then seasoned it with a dash of Colatura di Alici. Colatura is a condiment sauce
made from anchovies from the small fishing village of Cetara on the Amalfi Coast.
You can find the Colatura di Alici here:
Colatura di Alici Pour Anchovies Anchovies By Cetara Mr. Moris Made In Italy (100ml)
Once the pasta is cooked, it is mixed with the sauce.
Fry the pasta in your ladle with a fork, then place it in the center of your plate.
Add a few drops of Colatura over it
At the end you put an anchovy fillet on the pasta
A wonderful plate of pasta with an aroma of vegetables and fish.
Completely different than what you usually eat in pasta dishes.
You can find the Rape in our shop. You can also eat them on a pizza or as an accompaniment to meat.
The glass has 530 grams and more than 2 kg of rape were processed for it. It is enough for several dishes.
We wish you good luck and Buon Appetito with our recipe
Spaghetti and Friarielli al colatura di Alici
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