Spaghettone alle Acciughe di Cetara e Bianchetto

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INGREDIENTS

200 g of “spaghettoni” gluten free

6 anchovies

50 g melted butter

30 g of cheese  of fossa?

Truffle BIANCHETTO (just enough)

Oil Poldo (just enough)

Salt

PROCEDURE

First of all you have to put the pot on to cook this dish,  bring the boil and salt.

So you have to immerse spaghetti in the water and cook them for 8 minutes , so you have to drain the pasta saving a part of water . At this point you put the pot on with the butter, some hot water and the spaghettoni, going on to cook for other 3 minutes. The last step is to grate chees of fossa, add the anchovies , and the truffle. You have to homogenize and plate in the centre of the dish. In the end you may grate the fresh raw truffle and a little bit of oil.