Ingredients

• 250 g of egg Tagliolini
• 8 anchovy fillets in oil
• 1 slice of stale bread
• 1 clove garlic
• 1 handful of capers
• 1 red pepper
• White pepper
• Extra-virgin olive oil
• Salt to taste

Preparing

Cook in a large skillet the anchovy fillets with a crushed clove of garlic, red pepper and a drizzle of oil. Meanwhile, chop the crumb of stale bread with capers. Toast the breadcrumbs in a pan greased with oil. Cook the tagliolini in a pot with boiling salted water. When the fillets are melted in the oil, add a ladle of the cooking water. Drain the tagliolini and toss quickly in a pan with the anchovies. Serve, sprinkling the tagliolini with breadcrumbs flavored with capers. Finally decorate the dish with an anchovy fillet and some capers.

Share