Farfalle with Zucchini and Anchovies in Breadcrumbs
VIDEO RECIPE:
Ingredients
(2 people)
160 g of Berruto 1881 Bio butterflies
3/4 anchovy fillets in oil
1 courgette
2 tablespoons of breadcrumbs
2 tablespoons of extra virgin olive oil
Coarse salt to taste
4 tablespoons of extra virgin olive oil
Salt and fresh basil leaves to taste
Preparation
- Cook the pasta for 7 minutes in plenty of salted water when it comes to the boil
- Put a pan on the heat and pour the extra virgin olive oil with the anchovy fillets to melt over moderate heat
- Add the breadcrumbs, mix, let it toast for a few minutes, then set it aside
- Grate the courgette already washed over the breadcrumbs in the pan, then stir
- Add the drained pasta and mix for a few minutes
- Portion into plates and sprinkle the surface with the toasted breadcrumbs set aside
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