19 May 2016
Piatto di tagliatelle con timo, alici e limone

Ingredients for 4 people:

250g La Pasta di Camerino fresh egg tagliatelle
200g clean fresh anchovies
organic lemon peel
juice of a whole lemon
a sprig of fresh thyme
white wine vinegar
extra virgin olive oil
salt to taste.
pepper to taste


Squeeze the lemon, use part of the peel to flavour the water in which the tagliatelle will be cooked and grate some of the peel to set aside with its juice. Wash the fresh anchovies, clean out the insides and the spines, remove the heads and open them out flat. Rinse the anchovies in a bowl with vinegar and brown for around 3 minutes in a non-stick frying pan with just a dribble of olive oil. Blend the lemon juice and peel together, adding salt and pepper, plus a few thyme leaves. Cook the pasta in the water with the lemon peel until it is “al dente” (firm to the bite). Quickly dress it with the anchovies and finish with a few drops of raw oil and a few thyme leaves.

Confezione di tagliatelle da 250 grammi