Spaghettis a la Cetara
June 12, 2015
Gastronews (323 articles)
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Spaghettis a la Cetara

The essence of anchovies in Cetara are the perfect condiment for these spaghettis.
It’s kind of brine that is so characteristic that will surprise its history and taste!
Very summery for these dates I recommend it! In www.lacontadina.es you can find the cast of Cetara, try it … you’ll be amazed! anchovy  
Ingredients for 4 people:
400 gr. Spaghettoni
2 tablespoons anchovy Colatura
Garlic 3dientes
1 peperoncino
Extra virgin olive oil
faith Chopped parsley
1 tablespoon breadcrumbs  
In the boiling water, this time no salt is added (as long as you know, salt is added just when it starts to boil water, not before).
In a skillet, fry three cloves of garlic and a handful of parsley. In addition, Toast the breadcrumbs for two minutes with peperoncino.
In a saucepan you mix it all and let it warm with plenty of oil, add desu casting Cetara anchovy and let stand for 40 seconds (with the heat off).
Once the batter is in his fucking, this pot and add the breadcrumbs and parsley and minced garlic and saute for a minute and is … you have your typical recipe Amalfi !!!
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Gastronews

Gastronews

Tu magazine online con sabor mediterráneo. Te ofrecemos recetas caseras y únicas de la cocina mediterránea. También, podrás disfrutar de críticas gastronómicas y artículos de opinión. ¡Esperamos que disfrutes cada visita que nos hagas! Entra... estás en tu casa.

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