Square spaghetti with anchovy sauce and seafood nduja

If, like me, you are a lover of pasta dishes with intense and decisive flavors, don't miss my spaghetti with anchovy sauce and seafood nduja. It is an espresso sauce enriched with a special ingredient that will give an extra edge to the dish: anchovy sauce, a sauce made from the brine of salted anchovies. This condiment, with a concentrated and pungent taste, will give the dish a savory touch and a scent of the sea that will tickle your palate. Can a plate of spaghetti with seafood arouse so much emotion? The answer is yes!  Here are the anchovies stuffed with nduja.

INGREDIENTS

16 large anchovies deboned

150 g breadcrumbs

100 g nduja

100 g smoked scamorza cheese

lemon zest

2 eggs

100 g flour

200 ml seed oil

salt and pepper

1 red bell pepper

1 green bell pepper

half an onion

10 g sugar

juice of 1 orange

5 cherry tomatoes

10 olives

1 yellow courgette

2 carrots

thyme

marjoram

basil, 

salt and pepper

oil

PROCEDURE

In a frying pan, sauté the sliced onion with a drizzle of oil and granulated sugar. In a frying pan or wok, with a drizzle of oil, sauté the vegetables cut into thin strips (except the peppers). Add them to the caramelized onion, add olives and cherry tomatoes and deglaze with orange juice. Let it flavor. On a baking sheet, spread the aromatic herbs, peppers in strips, salt and oil and bake in a preheated oven at 200° C for 20 minutes. Add them to the sautéed vegetables. Clean the fresh anchovies. Cut the scamorza cheese into strips (the width of the anchovies) and spread a teaspoon of nduja on top. Place scamorza and nduja on an anchovy fillet and close with another fish fillet, to form a sandwich. Flavour the breadcrumbs with the grated lemon zest. Dip the stuffed anchovies in flour, crushing well with your hands, then in beaten eggs and, finally, in breadcrumbs; We can repeat the breading and make it double. Fry in hot, deep oil until golden brown. We can also bake them in the oven, or fry them in advance and keep them warm in the oven at 50° C until serving.