Here is another super recipe by Chef Fabio Aceti of Tenuta le Cave with products from the Eligere Food selection: Old Milan style cold spaghetti salad and Anchovies from the Cantabrian Sea
Ingredients x 2 servings
Mancini Spaghetti 170 gr.
Lemon zest cut into julienne strips 10 gr.
Lemon juice 15 gr.
Tenuta Chiaramonte extra virgin olive oil 30 gr.
Breadcrumbs Pane e Pace 25 gr.
Julienne parsley 5 gr.
Anchovies from thew Cantabrian Sea Conservas Angelachu 1 pack of 50 gr.
Cook the pasta in abundant salted water, keeping it slightly al dente and cool it in cold salted water.
Once it has cooled, spread it out on a cloth and dry it well.
Blanch the lemon zest three times in boiling water and then make it julienne.
Make a citronette with extra virgin olive oil, lemon juice and anchovy preservation liquid.
Melt a couple of anchovy fillets in a drizzle of oil and then add the breadcrumbs and toast until amber in color.
Chop the rest of the anchovies into small pieces and proceed to season the pasta with the citronette and place on the plate, garnish the spaghetti salad with the chopped anchovies, lemon zest, parsley and toast. Finish with a good extra virgin olive oil and enjoy your meal.