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Spaghetti with hazelnuts

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Long pasta and anchovies are a winning pair. After i bucatini with anchovies and breadstick crumbs here they are spaghetti with hazelnuts (and anchovies in oil).
One of those quick and easy recipes that seem to be very popular due to the practicality and availability of the ingredients. In my case, a small supply of hazelnuts from the Langhe that were languishing in the pantry and anchovies in oil that are never missing in the refrigerator, even just to end up on a slice of bread and butter.

I'm in a phase of life reflective and practical at the same time and this is also reflected in the kitchen. After the torrid summer we have had, with the definitive awareness of climate change, I experience every waste, food and non-food, with a certain frustration. Not that I used to throw away products or ingredients easily, but now when it happens I do it with a greater sense of guilt and well tuned to my brain which goes into alarm.

Shopping is now much more conscious and even when I have to cook, whether for everyday life or for work, it is done with greater precision taking into account the pantry, refrigerator and garden products family, expertly carried on by my father.

I hope that this spirit continues to animate me and that my greater attention is the same as that of those who pass by, whether to read or save the recipe.

Spaghetti with hazelnuts

(Recipe taken from Sale & Pepe)

200 g of spaghetti
50 g of unpeeled hazelnuts
2 anchovies in oil
1 clove of garlic
extra virgin olive oil
parsley
pepe

(for 2 people) Coarsely chop the hazelnuts using a blender. Take a pan, heat a couple of tablespoons of oil, add the crushed garlic clove, the anchovies and let them melt over a low heat. Add the chopped hazelnuts and toast them. Turn off the heat, remove the garlic and set aside.

Boil the spaghetti in boiling, salted water. Add a little cooking water to the hazelnut sauce, drain the spaghetti al dente and sauté them in the hazelnut pesto for a few minutes.

Serve with a generous sprinkling of parsley and pepper.

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