The Fragola’s recipes Chic & Cheap, today: maccheroni alla chitarra with anchovies and burrata!
Ingredients to serve 2:
160 grams maccheroni alla chitarra
100 gram burrata
25 grams anchovies in oil
A large handful of basil
Costs in detail:
|Maccheroni alla chitarra||
|Anchovies 80g jar||
|Basil tray 30g||
Drain the anchovies of their oil and blot with kitchen paper. Wash the basil leaves and gently pat dry. Cut the burrata into pieces and put it in a blender with the anchovies and a handful of basil leaves. Blend until you have a smooth cream and transfer to a bowl.
Cook the pasta until al dente, drain leaving a little water clinging to it, pour into the bowl and mix well to coat with the dressing. Finish with a few basil leaves.
Creamy mix: the scents of Liguria and Campania meet: the fresh filling of the burrata, made of shredded mozzarella mixed with cream, balances the stronger flavours of the anchovies and basil.