Trenette, anchovies and bonito

Enrico Panero

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.