Scialatielli Lemon

Photo: sunflowers8

Ingredients

What you need (for 2 persons)

Scialatielli Lemon of La Fabbrica della pasta di Gragnano

1/2 broccoli Roman

90 grams of anchovies in a spicy sauce Rizzoli

20 grams pine nuts Noberasco

1 lemon

1 clove garlic

6 taralli

1 tablespoon sugar

Oil Evo Le Conserve della Nonna

salt

Preparation

Wash and cut the tops of broccoli to steam cook for 10-12 minutes and set aside.

Toast the pine nuts in a nonstick skillet and set aside.

Chopped in a blender taralli just enough to get the crumbs homogeneous.

In the same pan in which you have toasted pine nuts, add a tablespoon of olive oil and a clove of garlic.

Meanwhile, boil water for pasta.

Sprinkle a pinch of salt about garlic and cook gently over low heat the oil, the garlic just begins to color delete it from the pan and add the chopped taralli.

Saute on low heat, stirring with a wooden spoon, as soon as taralli will have a golden brown Turn off the heat and set aside.

Wash the lemon and with zester try to get as many strips as possible.

In a nonstick skillet heat a tablespoon of water and sugar, add the strips of lemon, make candy until they become translucent and set aside.

Add salt and cook until al dente scialatielli the meantime, melt over low heat in a large nonstick skillet anchovies in spicy sauce.

After reaching the desired consistency of the pasta, drain (reserving a cup of cooking water) and transfer it into the pan with the anchovies by adding one or two tablespoons of cooking water, add the broccoli, toasted pine nuts and stir to flame low, making sure the dough does not dry too, should be creamy.

Serve by adding the lemon confit and toasted set them aside, to be incorporated to the pasta according to personal taste.