Italian
Spaghetti with Anchovies and Parsley Cream
by Manu Food · 60K subscribers on YouTube
A creative pasta dish that uses parsley stems to make a vibrant green cream, paired with high-quality anchovies and a touch of crushed Piennolo tomato.
- Difficulty
- medium
Ingredients
8 items- Parsley Stems
- Ice
- Cold Water
- Extra Virgin Olive Oila drop
- Saltto taste
- Pasta (Spaghetti)use a good quality pasta
- Acciughe (di Magno Luxury)high quality anchovies
- Pomodoro Del Piennolo Pestatocrushed Piennolo tomato, for garnish
Method
- Blanch the parsley stems in boiling water for about twenty seconds, then immediately transfer them to ice water to stop the cooking and preserve the colour.
- Blend the parsley stems with ice, cold water, and a drop of extra virgin olive oil until liquid.
- Strain the mixture through a cheesecloth to separate the fibrous part from the liquid extract.
- Pour the parsley extract into a pan and season with salt.
- Cook the pasta and, when it is three-quarters done (very al dente), drain it and transfer it to the pan with the parsley cream.
- Finish cooking the pasta in the sauce, adding pasta cooking water as needed; the starch will create a creamy consistency.
- Plate the pasta, top with raw anchovies and a spoonful of crushed Piennolo tomato.
