Spaghetti with Anchovy Drizzle, toasted breadcrumbs, and candied lemon zest. A dish that combines intense and contrasting flavors, perfect for delighting the palate with a Mediterranean taste. Paired with Etna Bianco, which has floral, fruity, and vegetal notes, with hints of citrus and white-fleshed fruit, apple aromas, nuances of orange blossom, and Mediterranean scrub. On the palate, it is dry, moderately warm, fresh, and savory, balanced, intense, and persistent, with the same scents perceived on the nose.
In a pan, sauté the garlic cloves with a little extra virgin olive oil. Add the breadcrumbs and toast them over medium-low heat, stirring occasionally, until they turn a nice golden color.
Remove the garlic and set aside the toasted breadcrumbs.
In a bowl, mix the extra virgin olive oil with the anchovy drizzle and the juice of half a lemon. Mix well until you get a homogeneous sauce.
In a large pot, bring salted water to a boil. Cook the spaghetti according to the package instructions, until al dente.
Meanwhile, place the sultanas in a bowl with hot water to soften them.
Drain the spaghetti al dente and transfer them to a large bowl. Dress the spaghetti with the previously prepared sauce, also adding the toasted breadcrumbs and well-drained sultanas.
Mix the ingredients well to evenly distribute the sauce and seasoning over all the spaghetti.
Plate the spaghetti by forming a nest on the plate. Decorate the top of the nest with candied lemon zest and an anchovy fillet in oil.
Etna Bianco
Italia, Campania
| Energy (kcal) | 394.14 |
| Carbohydrates (g) | 32.69 |
| of which Sugars (g) | 3.45 |
| Fat (g) | 27.16 |
| of which Saturates (g) | 3.92 |
| Protein (g) | 6.09 |
| Fiber (g) | 1.35 |
| Sale (g) | 0.05 |
