Barilla for Professionals

STORIES AND TRADITIONS

Servings
4
Difficulty level
Hard

INGREDIENTS

  • 320 g Barilla Al Bronzo Fusilloni
  • 160 g Butter
  • 70 g Anchovy fillets
  • 40 ml Anchovy sauce
  • 40 g Pecorino Romano
  • 4 Cloves of black garlic
  • 1 Slice of homemade bread
  • Mixed herbs, to taste

PREPARATION

  1. Crush the well-drained anchovy fillets in a mortar, mix with softened butter until smooth. Place the garlic cloves in a small saucepan, cook with a little water until soft, blend and strain. Adjust the consistency, reducing slightly if necessary.
  2. Break up the slice of bread with a large-holed grater, fry in a pan with a drizzle of oil and aromatic herbs, drain and set aside.
  3. Cook the fusilloni in plenty of salted water, drain and stir in the anchovy butter, anchovy sauce and pecorino cheese. Plate the pasta, garnish with drops of black garlic cream and finish with crispy breadcrumbs.

CHEF'S NOTE

Simone Nannini - Il Girone dei Golosi

“A dish that not only brings back memories of bread, butter and anchovies from childhood snacks, but also reminds us of the intense flavours of Puglia with its coastal traditions. A substantial dish with savoury notes, amplified by the meaty texture of 100% Italian pasta.”

https://www.barillaforprofessionals.com/global/recipes/stories-and-traditions/