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May 2004 recipe Rigatoni
with anchovy
Let
warm 3 spoons of extra-virgin olive oil in a pan,
add 2 cloves and let brown. Eliminate the cloves and
add 4 under salt anchovies, cleaned of their bones
and cut in pieces. Let them dissolve at low fire,
add a little of hot pepper. Now
you have to boil in salted water gr 350 of rigatoni. Put
the already prepared sauce in a tureen and add gr
150 of “mozzarella”
cut in pieces and mix. When
the pasta is ready let drain and pour in the tureen
with some butter and 3 or 4 spoons of bread-crumbs
already toasted in oven. Mix
and serve. Infos: |
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