Spaghetti burro e alici di Gianfranco Pascucci Al Porticciolo

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=9JCyfKFtcnA

We are back to Fiumicino to talk about another great seafood pasta, spaghetti burro e alici (butter and anchovies). Thanks to the ideas of chef Gianfranco Pascucci, an everyday comfort recipe, easy and quick to prepare, becomes not only a gourmet dish but a new classic. • In collaboration with Monograno Felicetti https://www.felicetti.it/it/shop-past... • INGREDIENTI/INGREDIENTS • 4 pax • Pasta 300 g • Dashi • Acqua/Water 1 l • Alga Kombu/Kombu seaweed 30 g • Lische di pesce arrostite/Roasted fish bones 50 g • Crosta di Parmigiano/PArmigiano crust 1 • Burro e alici/Butter and Anchovies • Burro/Butter 200g • Alici/Anchovies 5/6 • Origano secco/Dry oregano qb/to taste • Discover the Pasta Slipcase, visit the shop, browse the indexes and buy: https://shop.vertical.it/collections/... • Watch all the ItaliaSquisita episodes dedicated to seafood first courses: • Primi di mare degli chef Italiani / S... • Find out the first IS video dedicated to Japanese gastronomy - Sushi by 4th Generation Legendary Master Katsu Nakaji • Il Sushi del leggendario maestro Kats... • Visit: • http://italiasquisita.net/ • Shop: • https://shop.vertical.it/ • Follow us on: • / 147031685608 • / italiasquisita • / italiasquisita • Contact us: • [email protected]

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