Anchovy-stuffed penne. That's right, with the help of a pastry bag, you can squeeze a filling inside that thin tubular pasta. This recipe packs the penne with an anchovy-based filling before covering it with breadcrumbs and broiling for a gratinate (au gratin) effect. The result – a crispy flavorful preparation that's not bogged down by the heartiness usually associated with gratinate – is perfect for summer.
Anchovy-Stuffed Penne ‘Gratinate’
Photo: Riccardo Lettieri, Styling: Beatrice Prada
Recipe Joëlle Néderlants
Time 1 hour and 20 minutes
Ingredients for 4 servings
14 oz. | 400 g. fresh anchovies
11 oz. | 320 g. penne
6 oz. | 180 g. oil-soaked sun-dried tomatoes, drained
4 oz. | 100 g. peeled almonds
3 Tbsp. | 45 g. crumbled breadsticks or breadcrumbs (or panko)
Pecorino, grated
dry white wine
oregano, chopped
garlic
parsley
salt
pepper
extra-virgin olive oil
Clean the anchovies by removing the head, entrails, bones, and tail.
In the meantime, bring a pot of salted water to a boil. Add salt. Cook the penne until al dente. Drain the pasta, grease it with a little oil, and then spread it on a baking tray to let cool.
Brown 1 clove of garlic, the drained dried tomatoes, and anchovies in 3 Tbsp. oil. Cook for 3-4 minutes, then pour over 2 glasses of wine and let cook. After 5 minutes, switch off the heat. Remove from the stone add 3 oz. (90 g.) almonds, the chopped oregano and parsley, and 2-3 Tbsp. Pecorino. Mix and then blend. Season with salt and pepper and place the mixture in a pastry bag.
Stuff the penne with the mixture and arrange the pasta on a parchment paper-lined baking sheet – don't let the pasta overlap.
Combine the breadcrumbs with 2 Tbsp. (30 g.) oil, 2 Tbsp. Pecorino, the remaining almonds, and more chopped oregano and parsley. Mix and then spread it on top of the penne.
Broil for 6-8 minutes and then serve.