Spaghetti with Anchovy Colatura, toasted breadcrumbs, and candied lemon zest. A dish that combines intense and contrasting flavors, perfect for delighting the palate with a Mediterranean taste. Paired with Etna Bianco which has a floral, fruity, and herbal nose, with notes of citrus and white-fleshed fruit, hints of apple, nuances of orange blossom and Mediterranean scrub. In the mouth it is dry, moderately warm, fresh and savory, balanced, intense and persistent, with the same sensations perceived on the nose.
In a pan, sauté the garlic cloves with a bit of extra virgin olive oil. Add the breadcrumbs and toast them over medium-low heat, stirring occasionally, until they acquire a nice golden color.
Remove the garlic and set aside the toasted breadcrumbs.
In a bowl, mix the extra virgin olive oil with the anchovy colatura and the juice of half a lemon. Mix well until you obtain a homogeneous sauce.
In a large pot, bring salted water to a boil. Cook the spaghetti following the instructions on the package, until they are al dente.
Meanwhile, put the raisins in a bowl with hot water to soften them.
Drain the al dente spaghetti and transfer them to a large bowl. Season the spaghetti with the sauce prepared earlier, adding the toasted breadcrumbs and well-drained sultana raisins.
Mix the ingredients well to evenly distribute the sauce and seasoning over all the spaghetti.
Plate the spaghetti forming a nest on the plate. Garnish the top of the nest with candied lemon zest and an anchovy fillet in oil.
Etna bianco
Italy, Campania
| Energy (kcal) | 394.14 |
| Carbohydrates (g) | 32.69 |
| of which Sugars (g) | 3.45 |
| Fat (g) | 27.16 |
| of which Saturates (g) | 3.92 |
| Protein (g) | 6.09 |
| Fiber (g) | 1.35 |
| Sale (g) | 0.05 |
