Una ricetta di
Spaghetti & MandolinoTropean fusilli
A dish rich in flavor and tradition, ideal for a tasty lunch.
Prodotti in questa ricetta
Ingredienti
(per 2 persone)
Fusilli di segale 350g
200 g
Anchovy fillets in oil
4 units
Polvere alimentare di cipolla rossa 30g
1 unit
Nduja di spilinga crespone di luigi caccamo 450g
1 teaspoon
Olio evo il frantoio bio 250ml
to taste
Salt
to taste
Breadcrumbs
2 tablespoons
Preparazione
STEP 1 di 5
Slice the Tropea red onion and let it soften in a pan with a drizzle of extra virgin olive oil.STEP 2 di 5
Add the anchovy fillets and let them melt inside.STEP 3 di 5
Add a teaspoon of 'nduja and mix.STEP 4 di 5
Cook the fusilli in salted water and drain them al dente, adding them to the pan with the sauce.STEP 5 di 5
Toss the pasta with a ladle of cooking water and serve with a sprinkle of toasted breadcrumbs.Modalità di conservazione
Can be stored in the refrigerator for one day.
Altre informazioni
'Nduja is a strong ingredient, use it sparingly according to your taste. You can also use it for a pasta frittata the next day.