Spaghetto alla cenere with Alici in Salsa Rizzoli
- Ingredients 2 People
- Difficulty Easy
- Ready in 20 minutes
Ingredients
- 90 g Anchovies in Rizzoli Sauce
- 1 Onion
- 100 g Gorgonzola
- 80 g Fresh cream
- 60 g Pitted taggiasca olives
- 100 g Spaghetti
- to taste Cheese
Products
Anchovy Fillets in Spiced Sauce
Process
How to make : Spaghetto alla cenere with Alici in Salsa Rizzoli- Finely chop the onion.
- In a frying pan, melt a knob of butter and wilt the onion.
- Add the fresh cream and gorgonzola cheese, letting it melt until a fondue is obtained.
- Stone the taggiasca olives, place them in a dish, and heat them in the microwave for 2 minutes at maximum power.
- Allow the olives to cool and crumble them.
- Boil the spaghetti and finish cooking directly in the gorgonzola fondue.
- Add the cheese, crumbled olives, and mix gently.
- Plate and top with Anchovies in Rizzoli Sauce.
This recipe was prepared for us by Francesco Aquila.
