Ingredients for 2 people
Preparation time: 20 minutes
Difficulty: Easy

INGREDIENTS

• • Spaghetti, 200 g;
  • Delicius anchovies in olive oil, 10 fillets;
  • Chicory Hearts, 100 g;
  • Ice water;
  • Butter, 40 g;
  • Garlic, 2 cloves;
  • Thyme, 1 sprig;
  • Olive oil;
  • Salt;
  • Vinegar, 1 teaspoon.

PREPARATION

• Clean and wash the chicory hearts, then cut them in small thin strips.
• Let them rest and soak in ice water to preserve their crunchiness.
• Melt the butter in a pan over low heat and season with a garlic clove and a sprig of thyme.
• Add the spaghetti to the pan directly and cover with hot water for a sort of “risotto cooking” (the pasta won’t be boiled).
• While the pasta is cooking, prepare the anchovy emulsion by whisking in a blender two anchovy fillets and their preserving olive oil, salt and a teaspoon of vinegar.
• Dress the chicory hearts with the anchovy emulsion.
• When the pasta is cooked, cream with the remaining butter.
• Serve the spaghetti in a nest and garnish with the chicory hearts salad and a couple rolled anchovy fillets.