Spaghetti with Anchovy Sauce, 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 with floral, fruity, and herbal notes, with hints of citrus and white-fleshed fruit, aromas of apple, nuances of orange blossom, and Mediterranean scrub. On the palate, it is dry, moderately warm, fresh and savory, balanced, intense, and persistent, echoing the same aromas detected on the nose.
In a pan, sauté the garlic cloves with a bit of 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 the toasted breadcrumbs aside.
In a bowl, mix the extra virgin olive oil with the anchovy sauce and the juice of half a lemon. Mix well until you achieve a smooth sauce.
In a large pot, bring salted water to a boil. Cook the spaghetti following the instructions on the package until al dente.
Meanwhile, place the raisins in a bowl with warm water to soften them.
Drain the al dente spaghetti and transfer them to a large bowl. Season the spaghetti with the previously prepared sauce, adding the toasted breadcrumbs and well-drained raisins.
Mix the ingredients well to evenly distribute the sauce and seasoning over all the spaghetti.
Plate the spaghetti 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 |
