It is appropriate to leave some notion relating to these wonderful ingredients chosen for this recipe; Peppers arrived in the city of Carmagnola in the early 900s… each variety of pepper has its own characteristics, they have different aspects but also different flavors that are more or less suitable for the recipe you want to make. Green peppers are those not yet ripe and therefore have less sweetness as well as a bitter aftertaste, the red ones are the opposite ... they are sweet and are harvested when fully ripe, yellow and orange are intermediate. Pepper is a symbol of Mediterranean cuisine. It is a question of choosing, cleaning and salting the fish, in order to be able to keep it at room temperature, in glass boxes, for up to two or three years. Carbohydrates are absent while proteins are around 20 grams, with adequate presence of the various amino acids. It is a truly rich food with excellent nutritional characteristics. For this dish, I chose spaghetti rigati, as the characteristic scratches on the surface of the pasta allow you to perfectly retain any sauce, a creamy cream with a very pleasant taste of peppers, particularly enhanced by that of anchovies ... and mitigated by the good taste of almonds, all enriched by the tasty crunchiness of balsamic toasted bread crumbs.
Time of realization: 30 minutes
Degree of difficulty (1 to 5): 2
Ingredients for people 2
180 g of spaghetti rigati
2 anchovies in oil
a slice of bread
1 clove of garlic
balsamic vinegar
oil
sale
Chili pepper
sweet paprika
For the pesto:
1 bell pepper
2 anchovies in oil
5/6 basil leaves
10 peeled almonds
15 pine nuts
a pinch of garlic
1 tablespoon of parmesan
oil to taste
To decorate
2 whole anchovies in oil
Procedure for making Spaghetti with pepper and anchovy pesto and balsamic toasted breadcrumbs
I crumbled the slice of bread and on the crumbs that I put on a sheet of parchment paper, I sprinkled with balsamic vinegar and a pinch of salt, I turned them well and baked at 180 ° C for a few minutes until golden brown.
Then I roasted and cleaned the pepper and put it in a mixer together with the other ingredients and blended everything, adding a ladle of pasta cooking water to obtain a homogeneous and smooth cream.
In the meantime, a few moments before raising the pasta I put the garlic clove with the chilli and the anchovies in a pan with a drizzle of oil, melting them in the oil. I then poured the pasta making it jump and season with the sauce and I added the pepper pesto, letting the flavors mix for a few minutes.
In a mold I placed the two anchovies that I had left aside to decorate the dish, divided into 4 pieces and distributed equally between them, I rolled up the spaghetti with tongs and filled the mold.
I served by turning the mold upside down and filling the top of the dough with strips of roasted pepper, a rolled anchovy and an almond.
I completed the dish with a handful of balsamic, paprika and basil toasted crumbs.
The recipe was made by Amerigo Morgia.
