Italian
Tagliolini with Butter and Anchovies
by Marco Rufini · 181K subscribers on YouTube
One of the fastest first courses, perfect for unexpected guests. Chef Marco Rufini shows how to make tagliolini with a double butter-anchovy sauce: one anchovy melted in butter plus a whipped butter made with 50g of anchovies, finished with toasted garlic breadcrumbs and lemon zest.
- Difficulty
- easy
Ingredients
9 items- Grated BreadFor toasting; use about a handful
- Extra Virgin Olive OilA drizzle
- GarlicA small piece
- ButterMultiple knobs used throughout the recipe
- 1 pcsAcciuga (Alici)Whole anchovy to melt in the pan
- 50 gAnchoviesFor the whipped butter (blended with softened butter)
- TaglioliniFresh or dried; amount to taste
- Cooking WaterAs needed for creaming
- Lemon ZestZest to taste
Method
- Toast breadcrumbs with a drizzle of extra virgin olive oil and a small piece of garlic in a pan until golden.
- Let the toasted breadcrumbs cool in a bowl.
- In another pan, melt a whole anchovy and a knob of butter over low heat.
- Add a little pasta cooking water to the pan.
- Cook the tagliolini in salted boiling water until al dente.
- Transfer the cooked tagliolini to the pan with the anchovy-butter mixture.
- Add the whipped butter (made by creaming 50g of anchovies with softened butter) and toss to create a creamy emulsion.
- Grate some lemon zest over the pasta.
- Before plating, add another knob of butter and mix well.
- Plate the tagliolini and top with the toasted garlic breadcrumbs and a final grating of lemon zest.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
