We are back to Fiumicino to talk about another great seafood pasta, spaghetti burro e alici (butter and anchovies). Thanks to the ideas of chef Gianfranco Pascucci, an everyday comfort recipe, easy and quick to prepare, becomes not only a gourmet dish but a new classic.

In collaboration with Monograno Felicetti https://www.felicetti.it/it/shoppast...

INGREDIENTI/INGREDIENTS
4 pax

Pasta 300 g

Dashi
Acqua/Water 1 l
Alga Kombu/Kombu seaweed 30 g
Lische di pesce arrostite/Roasted fish bones 50 g
Crosta di Parmigiano/PArmigiano crust 1

Burro e alici/Butter and Anchovies
Burro/Butter 200g
Alici/Anchovies 5/6
Origano secco/Dry oregano qb/to taste

Discover the Pasta Slipcase, visit the shop, browse the indexes and buy: https://shop.vertical.it/collections/...

Watch all the ItaliaSquisita episodes dedicated to seafood first courses:    • Primi di mare degli chef Italiani / S...  

Find out the first IS video dedicated to Japanese gastronomy Sushi by 4th Generation Legendary Master Katsu Nakaji    • Il Sushi del leggendario maestro Kats...  

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