200 g of fresh anchovies 200 g of bonito (not farmed) 140 g of fresh cherry tomatoes 90 g of confit cherry tomatoes 20 g of pine nuts 200 g of trenette 80 g of breadsticks 120 g of fish stock Chinotto orange zest Fresh basil Aromatic herbs (marjoram, rosemary, sage) Ligurian extra virgin olive oil
Finely mince the bonito steak, dress it with oil and salt and place it on a plate. Drizzle some oil into a pan, add the pine nuts and toast them gently. Then add the fresh tomatoes, the confit tomatoes and the fresh basil and cook until soft. Take the pan off the heat and add the boned anchovy fillets and a few drops of Cetara anchovy "colatura". Roughly break the breadsticks and toss them in a pan with the aromatic herbs. Cook the trenette, toss them in a pan and arrange them in a nest shape on the raw bonito. Sprinkle with the flavoured breadsticks and complete with a grating of fresh chinotto orange zest.
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