Details:
Ingredients
– 4 anchovy fillets in oil
– 150 g of white onions
– 3-4 sprigs of parsley
– 1 spoon of olive oil
– 250 ml of vegetable stock
– black pepper and salt
– 160 g of pasta
Preparation
– Drain the anchovies and chop them coarsely.
– Peel the onions, cut into pieces and chop finely in a blender until the mixture is creamy.
– Wash the parsley, select the leaves and chop finely.
– Put the oil in a pan the onion cream and cook over high heat for a couple of minutes, then add half ladle of broth, the grated pepper, a pinch of salt and cook covered over medium heat for 5 minutes.
– Add the chopped anchovies and continue cooking until the onions do not mix well, then turn off. Add some chopped parsley.
– Boil the pasta in abundant salted water just before draining, add half ladle of cooking water into the sauce pan, then turn on the fire.
– Pan fry the drained pasta over high heat for a few minutes, mixing frequently.
– Serve immediately garnished with chopped parsley and olive oil.
Barbara Farinelli – www.lospicchiodaglio.it
Comments are closed.