RomanItalian
Butter Spaghetti with Puntarelle and Anchovies
by Chef in Camicia · 306K subscribers on YouTube
A creamy, comforting spaghetti dish where the slightly bitter and crunchy puntarelle meets the richness of butter and the savory depth of Delicius anchovy fillets in olive oil. A simple yet stunning recipe.
- Difficulty
- easy
Ingredients
9 items- PuntarelleBunch of puntarelle, cleaned and finely sliced
- 10 pcsAnchovy Fillets in Olive OilDelicius brand recommended; use both for emulsion and garnish
- Olive OilFor the emulsion
- 1/2 pcsGarlicHalf a clove for emulsion, half for butter
- SaltPinch to taste
- Vinegar(optional) — Dash of vinegar (type not specified; likely white wine vinegar)
- ButterGenerous knob for finishing the pasta
- SpaghettiSpaghettoni used in video; cook until al dente then finish in pan
- Thyme(optional) — Fresh thyme sprig for butter fragrance (optional)
Method
- Clean the puntarelle by removing the outer fibrous part and cut them very finely.
- Create an emulsion with olive oil, anchovy fillets in olive oil, half a garlic clove, a pinch of salt, and a dash of vinegar. Blend until smooth.
- In a pan, melt a generous amount of butter and sauté half a garlic clove and some thyme.
- Once the butter is melted, add the spaghetti directly into the pan and finish cooking, adding pasta water if needed.
- Plate the pasta and top with the fresh puntarelle salad.
- Finish with anchovy fillets in olive oil. Serve immediately.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
