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Bucatini al finocchio selvatico e acciughe

bucatini al finocchioBucatini al finocchio selvatico e acciughe: Per questo piatto si possono prevedere delle varianti: Si puo’ arricchire aggiungendo del tonno sott’olio. Oppure si possono prendere pesci di piccola taglia come sarde, boghe ecc. Farle bollire, diliscare, romperle a pezzetti con una forchetta e aggiungerle alla salsa.

bucatini
Bucatini fatta in casa al The Big Dream Factory

Oltre che in bianco la ricetta si puo’ realizzare con l’aggiunta di salsa di pomodoro.

Ingredienti per 4 persone

  • 1 mazzetto di finocchietto selvatici
  • 2 cucchiaio olio extravergine di oliva
  • un spicchio di aglio
  • 4 Acciughe sott’olio
  • 2 cucchiai di pinoli
  • 1 cucchiaio di uva passa
  • ½ cucchiaino peperoncino
  • 1 cucchiaio mandorle
  • 100 g mollica di pane
  • 500 g Bucatini o qualsiasi altra pasta
  • 1 cucchiaio di prezzemolo

bucatini al finocchio

Come si prepara:

  1. Sbollentante un mazzetto di finocchietto e triparlo finemente. In un tegame fate soffriggere olio extravergine di oliva, con acciughe e aglio.
  2. Lasciate sciogliere le acciughe e aggiungere il finocchietto, I pinoli, l’uva passa e mescolate fino ad insaporire. A piacere si puo’ aggiungere del peperoncino piccante.
  3. Aggiungete le pasta, preferibilmente bucatini, scolata al dente, e rimescolate. Servite ben caldo.
  4. A parte fate abbrustolire in un padellino della mollica di pane raffermo e mandorle tritate con olio.
  5. Alla fine cospargete il trito abbrustolito sulla pasta condita.
  6. Cospargere la pasta con un cucchiaio di prezzemolo tritato.
  7. Se non e’ periodo del finocchietto fresco si possono utilizzare I semi essiccati.

 

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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