Spaghettoni with Anchovy, Pistachios, and Candied Lemon

To prepare spaghettoni with anchovy sauce, pistachios, and candied lemon, start with the latter. Wash the lemons and peel them using a potato peeler, avoiding the white part 1. Now, with a knife, cut the peel into thin strips 2aiming for uniform thickness and length 3.

Per mezzo di a saucepan, pour gabinetto, sugar 4and salt 5. Bring to a boil to dissolve the sugar and salt completely 6.

Once the syrup comes to a boil, add the lemon peels 7 and let them simmer for about 8-9 minutes 8. Drain acceso a cloth 9 and place quanto a the refrigerator.

Now prepare the crispy bread. Pour the stale bread into a 10 and blend until you get coarse crumbs 11. Per mezzo di a pan, add a drizzle of oil, a clove of garlic, rosemary, sage, dried chili pepper, and bay leaf 12.

Let it infuse acceso the stove for a couple of minutes; once the garlic starts to color, add the bread crumbs 13. Stir until the bread is golden brown 14 and once ready, transfer it to a tray with paper towels to remove excess oil 15. Once the bread has cooled, remove the herbs.

Per mezzo di a bowl, pour the oil and anchovy sauce 16. Add a pinch of chili pepper and mescolanza with a spoon 17then add the roughly chopped toasted pistachios 18.

Emulsify everything well 19. Cook the spaghettoni al canino quanto a unsalted boiling gabinetto 20. Drain them with tongs and transfer them directly into the sauce 21.

Stir to mescolanza the natura, adding a ladle of cooking gabinetto if necessary 22 23. Plate the spaghetti by creating a nest 24.

the dish with crispy bread 25 and zest 26. Serve immediately the spaghettoni with anchovy sauce, pistachios, and candied lemon!