Spaghetti with anchovy sauce, toasted breadcrumbs and candied lemon zest. A dish that combines intense and contrasting flavors, perfect for delighting the palate with a Mediterranean taste. Pair it with Etna Bianco: floral, fruity and vegetal on the nose, with notes of citrus and white-fleshed fruit, hints of apple, nuances of orange blossom and Mediterranean scrub. On the palate it is dry, moderately warm, fresh and savory, balanced, intense and persistent; the same sensations perceived on the nose return.
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In a pan, sauté the garlic cloves with a little extra virgin olive oil. Add the breadcrumbs and toast them over medium-low heat, stirring occasionally, until they turn a nice golden color.
Remove the garlic and set the toasted breadcrumbs aside.
In a bowl, mix the extra virgin olive oil with the anchovy sauce and the juice of half a lemon. Mix well until you obtain a smooth sauce.
In a large pot, bring salted water to a boil. Cook the spaghetti following the instructions on the package, until al dente.
Meanwhile, place the raisins in a bowl with hot water to soften them.
Drain the spaghetti when al dente and transfer them to a large bowl. Dress the spaghetti with the sauce prepared previously, adding the toasted breadcrumbs and the well-squeezed sultana raisins.
Mix the ingredients well to distribute the sauce and seasoning evenly over all the spaghetti.
Plate the spaghetti in a nest shape on the dish. Decorate the top of the nest with candied lemon zest and a fillet of anchovy in oil.
Etna Bianco
Italia, Campania
| Energy (kcal) | 245.88 |
| Carbohydrates (g) | 39.22 |
| of which sugars (g) | 2.95 |
| Fat (g) | 5.93 |
| of which saturates (g) | 0.98 |
| Protein (g) | 11 |
| Fibre (g) | 1.33 |
| Salt (g) | 0.13 |
