Spaghetti with Anchovy Sauce, toasted breadcrumbs and candied lemon zest. A dish that combines intense and contrasting flavors, perfect to delight the palate with a Mediterranean taste. Paired with Etna Bianco, floral, fruity and vegetal on the nose, with notes of citrus and white-fleshed fruit, hints of apple, 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 sauce and the juice of half a lemon. Stir well until you get a homogeneous sauce.
In a large pot, bring salted water to a boil. Cook the spaghetti following the package instructions 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. Dress the spaghetti with the previously prepared sauce, also adding the toasted breadcrumbs and well-drained sultan 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 a fillet of anchovy 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 |
