Spaghettoni with Costiera Lemon, Anchovies and Cetara Anchovy Colatura by @chef_ciroscamardella

35 min

2 servings

🌾

160 g

Spaghettoni

🍋

1.5

Lemon

🐟

50 g

Anchovies in oil

🐟

35 g

Anchovy colatura

🧈

25 g

Butter

🧀

10 g

Parmigiano reggiano

🌿

Chives

Neapolitan basil

🧂

Salt

⚫

Black pepper

🌸

Edible yellow flowers

🍝

Pasta cooking water

  1. Peel

    Peel the lemons and prepare an infusion with the peels and the lemon leaves.

  2. Salt

    Salt the infusion and, once well infused, strain it carefully.

  3. Cook

    Use the infusion to cook the spaghettoni, adding a few leaves of Neapolitan basil.

  4. Grate

    Meanwhile, grate the zest of two lemons, then peel the lemons to the flesh and cut them into small cubes.

  5. Set

    Squeeze one lemon and set the juice aside.

  6. Chop

    Finely chop one anchovy and cut the remaining anchovies into small diamond shapes.

  7. Combine

    In a bowl combine the butter, the anchovy colatura and the prepared anchovies to create a rich, flavorful base.

  8. Drain

    Drain the pasta and cream it with the sauce, adding a little cooking water and a sprinkling of Parmigiano Reggiano to obtain a creamy, balanced consistency.

  9. Garnish

    Finish with the chopped chives.

  10. Plate

    Plate the spaghettoni and finish with the yellow flowers, for a final touch recalling the colors and scents of the Costiera.

Spaghettoni with Costiera Lemon, Anchovies and Cetara Anchovy Colatura by @chef_ciroscamardella

35 min

2 servings

🌾

160 g

Spaghettoni

🍋

1.5

Lemon

🐟

50 g

Anchovies in oil

🐟

35 g

Anchovy colatura

🧈

25 g

Butter

🧀

10 g

Parmigiano reggiano

🌿

Chives

Neapolitan basil

🧂

Salt

⚫

Black pepper

🌸

Edible yellow flowers

🍝

Pasta cooking water

Preparation Steps

  1. Step 1/10

    Peel the lemons and prepare an infusion with the peels and the lemon leaves.

    🍋Lemon
    🔪Peeler

  2. Step 2/10

    Salt the infusion and, once well infused, strain it carefully.

    🍋Lemon
    🧂Salt
    🧺Strainer

  3. Step 3/10

    Use the infusion to cook the spaghettoni, adding a few leaves of Neapolitan basil.

    🌾Spaghettoni
    🌿Neapolitan basil

  4. Step 4/10

    Meanwhile, grate the zest of two lemons, then peel the lemons to the flesh and cut them into small cubes.

    🍋Lemon
    🧀Grater
    🔪Knife
    🪵Cutting board

  5. Step 5/10

    Squeeze one lemon and set the juice aside.

    🍋Lemon
    🍋Citrus juicer

  6. Step 6/10

    Finely chop one anchovy and cut the remaining anchovies into small diamond shapes.

    🐟Anchovies in oil
    🔪Knife
    🪵Cutting board

  7. Step 7/10

    In a bowl combine the butter, the anchovy colatura and the prepared anchovies to create a rich, flavorful base.

    🧈Butter
    🐟Anchovy colatura
    🐟Anchovies in oil
    🥣Mixing bowl

  8. Step 8/10

    Drain the pasta and cream it with the sauce, adding a little cooking water and a sprinkling of Parmigiano Reggiano to obtain a creamy, balanced consistency.

    🌾Spaghettoni
    🍝Pasta cooking water
    🧀Parmigiano Reggiano
    🥢Tongs

  9. Step 9/10

    Finish with the chopped chives.

    🌿Chives

  10. Step 10/10

    Plate the spaghettoni and finish with the yellow flowers, for a final touch recalling the colors and scents of the Costiera.

    🌸Edible yellow flowers
    🍽️Plate

Composition

Ingredients

Types

Grains, Pasta, Fruits, Fish, Seafood, Condiments, Dairy, Cheese, Vegetables, Herbs, Spices, Seasoning, Flowers, Garnish, Liquid

Ingredients

Spaghettoni, Lemon, Anchovies in oil, Anchovy colatura, Butter, Parmigiano reggiano, Chives, Neapolitan basil, Salt, Black pepper, Edible yellow flowers, Pasta cooking water

Notes

Spaghettoni (De Cecco n. 414), Lemon (1 or 2 lemons), Anchovy colatura (colatura di alici di Cetara), Parmigiano reggiano (grated), Chives (to taste), Neapolitan basil (to taste), Salt (to taste), Black pepper (to taste), Edible yellow flowers (cosmos or marigold, for garnish), Pasta cooking water (a little, used to cream the pasta)

Allergens

Gluten, Fish, Milk

Dietetics

Dietary regimen

Nut-Free, Sugar-Free, Pescatarian

Calories

520 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 68g, Fat: 18g, Fiber: 3g, Sugars: 2g

Nutritional Information

Minerals

Sodium: 1400mg, Calcium: 150mg, Iron: 2.5mg, Potassium: 350mg

Vitamins

Vitamin C: 20mg, Vitamin A: 90mcg, Vitamin B12: 0.8mcg, Vitamin E: 1.5mg

Preparation

Time Information

Preparation

25 minutes

Cooking

10 minutes

Overall

35 minutes

Difficulty

Level

Hard (3/4)

Steps

10 steps

Equipments

Utensils

Peeler, Strainer, Knife, Cutting board, Mixing bowl, Grater, Citrus juicer, Tongs, Plate

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Summer Dinner Party, Summer Coastal Lunch

Origin

Source

Platform

instagram

Original Creator

@chef_ciroscamardella

Origin

Cuisine

Italian

Geographic

Italy, Amalfi Coast

Various

Aspect

Texture

Creamy, Al Dente

Flavors

Citrusy, Umami, Savory, Briny, Herbaceous

Other

Price

Medium

Recommended Preservation

room temperature

Preservation Infos

best eaten fresh : immediately after cooking (serve hot right after plating for best texture and aroma), leftovers : up to 1 day (store in an airtight container in the fridge,reheat gently with a splash of water as the creamy sauce can dry out and the pasta can overcook)