Hazelnuts and anchovies? Don’t knock it till you’ve tried it! The idea comes from Milanese Michelin-starred chef Andrea Berton. Among the pasta courses featured on his menu, he offers this bold, comforting, delicious spaghetti that we couldn’t resist recreating.
Spaghetti with Anchovies Dripping recipe
Ingredients for 4 servings
For the roasted anchovies: 1 1/3 cups peeled, toasted hazelnuts, 1/4 lb. finely chopped onion, 1 bay leaf, Extra-virgin olive oil, Salt and pepper, 8 anchovies
For the pasta: 3/4 cup hazelnut cream, 1 1/2 tbsp. colatura di alici (anchovy sauce), 2 tbsp. grated toasted hazelnuts, 1/2 lb. spaghetti, Salt
For garnish: 2 1/2 tbsp. chopped toasted hazelnuts, 1 1/2 tbsp. grated toasted hazelnuts – or hazelnut powder
Method
Puree the hazelnuts until you obtain a smooth, even cream and set aside. For the roasted stuffed anchovies, clean the fish by removing the head and central bone, being very careful not to damage the tail. Lightly sauté the onion with extra-virgin olive oil, the bay leaf and salt and pepper to taste. Let the onion cool and use it to stuff the anchovies. Roast the anchovies in the oven and set aside. Cook the pasta in plenty of salted water for 7 minutes. Pour the hazelnut cream into a pan, flavor with the anchovy sauce, and add in a ladleful of the pasta’s cooking water until you achieve the desired consistency. When the spaghetti is still al dente, drain it and pour the pasta back into the pot. Mix it with the sauce and the grated hazelnuts, adding more of the pasta cooking water or additional anchovy oil if necessary.
Plating
Sprinkle the chopped hazelnuts on the plate and top with the spaghetti. Sprinkle with the grated hazelnuts or hazelnut powder and finish with the roasted anchovies on top.