Spaghetti alla Gennaro
Is a popular Neapolitan recipe brought to the fore because it is included in a recipe book written by Totò's daughter, Liliana. It is simple but extremely tasty, the anchovy sauce, crispy bread and good spaghetti and you will have a first "princely"! Spaghetti alla Gennaro are prepared with anchovy fillets, oregano, stale bread and cherry tomatoes. What makes it special are the chunks of toast.
Spaghetti alla Gennaro fully express the Neapolitan spirit, the soul and the Neapolitan spirit. Simple and easily available ingredients (anchovies, oregano, cherry tomatoes) accompanied by tasty toast make this dish really special. The spaghetti alla Gennaro were born in honor of the patron saint of Naples, San Gennaro precisely and, as his daughter Liliana tells in the book dedicated to him, it seems they were one of the first favorite dishes of Antonio De Curtis, aka Totò: the prince of Neapolitan laughter. Driven by curiosity I absolutely wanted to try them and I assure you that they are delicious. They are prepared in a few minutes but the flavor is something exceptional. Abound with oregano, I highly recommend it. And do not overdo it with salt because anchovies are already quite salty and tasty. Try this recipe and it will soon become one of your workhorses, to show off when you have little time and few ideas!
Ingredients
350 g Spaghetti300 g cherry tomatoes4 Anchovies in oil2 slices Stale bread2 cloves Garlic4 tablespoons OreganoOlive oilSaltBasilChili pepper
Preparation
Rub a clove of garlic on two slices of stale bread, crumble the bread and sauté it in a pan with 2 tablespoons of extra virgin olive oil. In a large pan, pour extra virgin olive oil, add a clove of garlic and anchovy fillets (deprived of the bones). When the anchovies have melted, add the cherry tomatoes and oregano and cook for 2-3 minutes just long for the cherry tomatoes wither. Season with salt and chili to taste. Boil the spaghetti in salted water and drain al dente. Drain the spaghetti al dente, sauté them in the anchovy and cherry tomato sauce and serve with toasted stale bread and a splash of fresh basil to taste.
Is a popular Neapolitan recipe brought to the fore because it is included in a recipe book written by Totò's daughter, Liliana. It is simple but extremely tasty, the anchovy sauce, crispy bread and good spaghetti and you will have a first "princely"! Spaghetti alla Gennaro are prepared with anchovy fillets, oregano, stale bread and cherry tomatoes. What makes it special are the chunks of toast.
Spaghetti alla Gennaro fully express the Neapolitan spirit, the soul and the Neapolitan spirit. Simple and easily available ingredients (anchovies, oregano, cherry tomatoes) accompanied by tasty toast make this dish really special. The spaghetti alla Gennaro were born in honor of the patron saint of Naples, San Gennaro precisely and, as his daughter Liliana tells in the book dedicated to him, it seems they were one of the first favorite dishes of Antonio De Curtis, aka Totò: the prince of Neapolitan laughter. Driven by curiosity I absolutely wanted to try them and I assure you that they are delicious. They are prepared in a few minutes but the flavor is something exceptional. Abound with oregano, I highly recommend it. And do not overdo it with salt because anchovies are already quite salty and tasty. Try this recipe and it will soon become one of your workhorses, to show off when you have little time and few ideas!
Ingredients
350 g Spaghetti
300 g cherry tomatoes
4 Anchovies in oil
2 slices Stale bread
2 cloves Garlic
4 tablespoons Oregano
Olive oil
Salt
Basil
Chili pepper
Preparation
Rub a clove of garlic on two slices of stale bread, crumble the bread and sauté it in a pan with 2 tablespoons of extra virgin olive oil. In a large pan, pour extra virgin olive oil, add a clove of garlic and anchovy fillets (deprived of the bones). When the anchovies have melted, add the cherry tomatoes and oregano and cook for 2-3 minutes just long for the cherry tomatoes wither. Season with salt and chili to taste. Boil the spaghetti in salted water and drain al dente. Drain the spaghetti al dente, sauté them in the anchovy and cherry tomato sauce and serve with toasted stale bread and a splash of fresh basil to taste.
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