Spaghetti with cuttlefish ink with anchovies, pine nuts and toasted bread
Reinterpretation of a very poor Sicilian dish "Spaghetti con la crollica"
Recipe created by Daniela Pennisi
#PastaYourWay sustainability and social inclusion project
Ingredients
(for 2 people)
120 g of Spaghetti with cuttlefish ink
70 g of breadcrumbs
20 g of pine nuts
1 clove of garlic
3-4 anchovy fillets in oil
3-4 dried tomatoes cut into strips
100 g of bread crust cut into cubes
Extra virgin olive oil and salt to taste
Preparation
- Put a pot of water on the stove and bring to a boil
- Meanwhile, pour the pine nuts and the breadcrumbs into a large pan and toast them over a low flame until golden brown, then set aside
- When the boil is reached, add salt water and add the pasta, leaving it to cook for 7 minutes (al dente)
- In a pan, pour plenty of extra virgin olive oil and brown the garlic clove
- Add the anchovy fillets (which will melt), the dried tomatoes and the cubes of pan crust
- Brown everything well
- Drain the pasta and pour it into the pan with the bread and anchovies, whisk for a few seconds, then add the breadcrumbs with the pine nuts
- Mix everything well and serve hot
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