Spaghetti with anchovies and ricotta

 

Mix the ricotta cheese with pepper until creamy. In a pan with 4 tablespoons of oil of anchovies in oil, fry the garlic, add the anchovies and cook over low heat until the anchovies dissolve. Combine the ricotta. In the same pan with a little olive oil toast the breadcrumbs with chili.

Cook the spaghetti, drain retaining a little cooking water, season with the cream cheese and anchovies, sprinkle over the breadcrumbs and lemon zest.

Serves 4

 

SPAGHETTI gr. 320
LEMON (zest) n. 1
ANCHOVIES IN OIL filets 16
FRESH RICOTTA  gr. 200
BREADCRUMBS tablespoon 4
EXTRAVIRGIN OLIVE OIL, GARLIC,CHILI,PEPPER enough  

 


 

Add comment

Security code
Refresh