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Caserecce molisane n.29 with wild asparagus, anchovies au gratin in coconut flour, spring onion and marjoram

RECIPES LA MOLISANA


Caserecce molisane n.29 with wild asparagus, anchovies au gratin in coconut flour, spring onion and marjoram

 
PREPARATION
DIFFICULTY
Medium

INGREDIENTS:

  • Caserecce n.29 La Molisana   320g
  • Wild asparagus   400g
  • Cleaned anchovies   300g
  • Spring onion   50g
  • Marjoram   20g
  • Coconut flour   to taste
  • Extra virgin olive oil   to taste
  • Salt   to taste

INSTRUCTIONS:

Wash the asparagus. Starting from the tip, break off the woody ends of the stalk, cutting the asparagus to 1 cm.

Then, cut and peel the spring onions and with oil fry them at low heat, together with the asparagus. Add some cleaned anchovies until they melt down and a soft cream forms.

In the meantime, clean the rest of the anchovies and open them in fillets, in order to fill in with coconut flour chips. Bake for 7/8 minutes and set aside for the finishing touch.

In boiling salted water cook the Caserecce Molisane 29. Drain the pasta when firm to the bite ("al dente"). Pan-fry pasta with the dressing and complete the dish adding anchovies fillets au gratin and fresh marjoram leaves.

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Cooking is an act of personal expression. Nobody knows this better than Nicola Vizzarri.
Nobody knows that better than Nicola Vizzarri , a member of the Italian National Chef's Association, who has created the Chef's Dishes Recipes, drawing from tradition in a chef Vizzari likes to develop flavours with a creative flair. His goal is to help you to create meals that your guests will remember.

 Cooking is also a ceative conversaion between chef and diners. Antonio Trotta,  young chef from the Honda Gresini team, draws inspiration from his word travels, enjoys experimenting with different flavours and loves to share his experiences with his diners. He has created La Molisana's The World Fusion Recipes so that you can experiment with your own ideas.

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