Q cui­sine: with ALESSAN­DRO RUSSO

Troc­coli with sun-dried toma­toes, an­chovies and bread­crumbs.

Q Magazine - - Q Cuisine -

Pre­sen­ta­tion

Dried toma­toes are a typ­i­cal prod­uct of south­ern Italy where, in sum­mer, you can ad­mire large ex­panses of toma­toes di­vided in half and ly­ing in the sun to dry.

In this very tasty recipe, we sea­soned with dried toma­toes of fresh troc­coli (typ­i­cal spaghetti alla chi­tarra of Puglia ori­gin) to­gether with other typ­i­cally Mediter­ranean in­gre­di­ents, such as an­chovies, gar­lic, chilli and ex­tra vir­gin olive oil in which we crunched bread crumbs.

You will get a first course rather sim­ple but with an un­for­get­table taste of sum­mer!

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