3 tablespoons of Calabrian pilchard 2 cloves of garlic
320 g of spaghetti
6 tablespoons of extra virgin olive oil
Bread crumbs
Salt to taste
Preparation
Place a pan of water of adequate capacity on the heat with a little coarse salt and boil the spaghetti. Peel the garlic and cut it finely.
Place the oil and garlic in a large pan and leave to brown over medium heat, without burning it.
Remove from the heat, lower the temperature a little and add the Calabrian sardine, mixing well.
Once cooked, toss the pasta with the sauce.
Divide between plates and complete with a sprinkling of breadcrumbs, toasted with oil and black pepper.
Remove from the heat, lower the temperature a little and add the Calabrian sardine, mixing well.
Once cooked, toss the pasta with the sauce.
Divide between plates and complete with a sprinkling of breadcrumbs, toasted with oil and black pepper.
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200g of spaghetti
70g of Calabrian pilchard
100g of homemade bread
wild fennel to taste
1 clove of garlic
Salt to taste
extra virgin olive oil to taste Preparation: Brown the pilchard in a pan with the oil, garlic and chopped wild fennel. Cook the spaghetti in boiling salted water, drain and stir in the previously prepared sauce. Serve with cubes of bread toasted in a pan.
250 g of manitoba flour
250 g of 00 flour
300 ml of water
50 g of extra virgin olive oil
12 grams of brewer's yeast
1 teaspoon of granulated sugar or malt
For the stuffing:
70g of Calabrian pilchard
100g of homemade bread
wild fennel to taste
1 clove of garlic
Salt to taste
extra virgin olive oil to taste Preparation: Brown the pilchard in a pan with the oil, garlic and chopped wild fennel. Cook the spaghetti in boiling salted water, drain and stir in the previously prepared sauce. Serve with cubes of bread toasted in a pan.
250 g of manitoba flour
250 g of 00 flour
300 ml of water
50 g of extra virgin olive oil
12 grams of brewer's yeast
1 teaspoon of granulated sugar or malt
For the stuffing: