Spaghetti Quadrato n.1 with chicory, anchovies and crisp crumbs lemon


Spaghetti Quadrato n.1 with chicory, anchovies and crisp crumbs lemon



  • Chicory already cleaned   320g
  • Salted anchovies clean   200g
  • Untreated lemon   20g
  • fresh breadcrumbs   n.1
  • Clove of garlic   15g
  • Fresh chili pepper   n.1
  • Extra virgin olive oil to taste   n.1
  • Salt to taste   qb
  • Black pepper to taste   qb
  • pepe nero   qb


Bring to boil water.

Take a third of the chicory in a bowl and season with olive oil, salt and two anchovies, cut into very small pieces. Blanch the remaining in salted boiling water for three minutes. Drain retaining the cooking water and leaving it on the fire.

Place the dough in baking.

Mix the blanched chicory with a little olive oil, salt and a tablespoon of lemon juice and two tablespoons of cooking water until creamy smooth.

Finely crush the crumb of bread sauté on low heat with a drizzle of extra virgin olive oil.

In a skillet, melt the anchovies cut into very small pieces, with 4 tablespoons of olive oil, a clove of garlic, a bit of fresh pepper and a little cooking water, until you get a creamy sauce.

When almost cooked add the pasta to the cream of anchovies and cook. Remove from heat, add the chicory and mix well.

Serve by placing on the bottom of the pot the cream of chicory, spaghetti and finally the crumbs crisp and some grated lemon zest.

Recipe made by Roby Sushi.