Do you want to impress your guests with a dish of simple flavors but presented quanto a a refined way?! Spaghettoni with anchovy sauce, pistachios, and candied lemon by chef Valentina Rizzo is the perfect recipe for you! A perfectly balanced main dish characterized by the savory anchovy sauce and the sweetness of the candied lemon zest. Today we will show you how to candy lemon peels at home with a quick and foolproof technique. However, to fully enjoy their odore, we recommend letting them rest for a few hours before using them to decorate the dish! Don’t underestimate the crispy bread, super aromatic thanks to the addition of herbs, which will absorb the sauce perfectly together with the spaghettoni. Try this dish yourself and discover all the flavors and aromas it will offer you bite after bite!
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!
For the translation of some texts, artificial intelligence tools may have been used.
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