Mare e Core

Products:

– Bronze Drawn PGI Gragnano Lemon Linguine
– Cetara’s Casting anchovies
– Extravirgin Olive Oil from Sorrento
– Napolitan Freselle (toasted bread)
– Selected Spices
– Mediterranean Tuna Fillets
– Anchovies Fillets from Cetara
– Limoncello Campano 100% natural product
– Napolitan Coffee
 

Le Ricette di Core:

Linguine with lemon anchovy Cetara x 4 persone pers.

INGREDIENTS:
400 g Bronze Drawn PGI Gragnano Lemon Linguine
25 ml Cetara’s Casting anchovies
Anchovies Fillets from Cetara
Extravirgin Olive Oil from Sorrento
2 Lemons – Spices – Salt

DIRECTIONS:
Let down your pasta in boiling water and add the salt to taste ( just a punch, cooking time estimated 10 minutes) Use your pan to prepare a fund of olive oil Sorrentino, with a clove of garlic and a small chilli pepper. Let fry for just 30 seconds. Then turn off the heat and wait for pasta cooking. When the pasta is cooked, let it flows into the pan with the oil and garlic, add two teaspoons of cooking pasta’s water. Stir- fry the linguine for 30 seconds, turn off the heat and add the anchovy Cetara pouring. Taste to judge. Cut the lemon in half,
empty it, and place every empty half lemon in the center of each plate. Let flow your pasta into the lemon you have cut before, then garnish the dish with spices and anchovy fillets.

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