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Fragola Chic & Cheap: maccheroni alla chitarra with anchovies and burrata with Corvo Bianco

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

€ 1.49

Burrata

€ 3.49

Anchovies 80g jar

€ 2.99

Basil tray 30g

€ 1.35

TOTAL

€ 9.32

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.

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