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Spaghetti with Small Lake Fish and Anchovy Sauce Recipe
Spaghetti with Small Lake Fish and Anchovy Sauce
Gualtiero Marchesi, L'Albereta, Italie
Gualtiero Marchesi, L'Albereta, Italie
Flavors of Italy
Total time: 30 to 60 minutes
Preparation time: 20 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Chef's Note
The first course features lake fish: spaghetti with a condiment of anchovy sauce and fillets of shad, bleak and other small lake fish.
Ingredients for 4 servings
- 200 g (7 oz.) thin spaghetti
- 4 small lake fish
- shad, bleak, etc.
- 2 tomatoes
- 40 g (1 1/2 oz.) Anchovy fillets in oil
- 50 g (2 oz.) bread
- 2 cloves of garlic
- 4 tbsp. olive oil
- 1 tsp. butter
  1. Peel, seed and dice the tomatoes.
  2. Heat 1 tbsp. olive oil in a small saucepan, briefly fry a clove of garlic, add the tomatoes, season with salt and simmer till cooked.
  3. Mince the anchovies and dissolve them in 2 tbsp. hot oil with a clove of garlic.
  4. Fillet the small lake fish and fry lightly with a little salt in the remaining oil.
  5. Remove the crust from the bread, press it through a sieve and brown lightly in a small pan with the butter.
  6. Cook the spaghetti in plenty of boiling salted water, drain, cool in running water and drain again.
  7. Place the spaghetti in a large earthenware bowl, season with the anchovy sauce and tomato, and mix well.
  8. Divide the spaghetti among individual plates, place the fish fillets on top and garnish with the bread.
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