Sagne with serratizze
Instructions
Peel the garlic and let it Brown with 1/2 cup of oil.
Meanwhile water, de-boned and chopped anchovies.
When the garlic is browned, delete it and add the anchovies and let them melt over low heat.
Keep aside.
Let heat another pan with a tablespoon of oil, then add the breadcrumbs (' serratizza ') and toast, stirring until it is well browned.
In the meantime you will have brought to a boil salted water in a large pot, plunge the lasagne and cook al dente.
Drain and pour into a large serving bowl; heat the oil to olive oil and pour it over the lasagne, sprinkle with breadcrumbs.
Stir and season with a ground pepper.
Suggested wine: white Locorotondo or Castel Del Monte Bianco.
Ingredients and dosing for 4 persons
- 400 g of type pasta lasagne
- 6 salted anchovies
- == 1 clove of garlic
- 1/2 cup of olive oil extra virgin
- 10 tablespoons of breadcrumbs
- Salt
- Pepper