Description
«The only DOP branded pouring»
The Sun 24 hours
«Armatore is the sea gypsy: he travels, explores, fishes.
He spends his life in the waves"
Owner
Colatura di Alici is the gold of Cetara, a delicious preparation that comes from a centuries-old tradition. The anchovies, caught at night in spring with lamparas, are immediately processed and then transferred to small chestnut barrels (the traditional thirds) where they mature between alternating layers of salt and under weights placed on the wooden disc-shaped lid. After 24 months the amber liquid, tapped from the barrels, is exposed to sunlight to allow the water to evaporate and concentrate the flavor of the food which will then be filtered and immediately bottled.
Rigatoni alla Colatura di Alici Cetara, with strips of mozzarella and toasted bread
Rigatoni alla Colatura di Alici Cetara, with strips of mozzarella and toasted bread. Pasta with anchovy sauce is a simple first course with a strong taste, ideal for an informal dinner with friends or relatives, to be prepared instead of the classic spaghetti with garlic, oil and chilli pepper. An easy and tasty recipe to best enjoy Cetara anchovy sauce, an excellent product of the Amalfi Coast.
Ingredients for people 4
- Rigatoni Hats 360 gr
- Cetara Riserva Armatore anchovy sauce
- 2 cloves of garlic
- Fresh parsley
- Organic lemon zest
- Mozzarella 200 g
- Bread crumbs
- Tamìa organic extra virgin olive oil
Preparation
- Drain the mozzarella from the preserving liquid and keep it aside. Collect about 6 tablespoons of breadcrumbs in a non-stick pan and toast them, stirring until the powder begins to darken. Turn off and let cool.
- In the meantime, chop a little parsley with a knife and brown it in a large pan with a little oil and the peeled garlic cloves.
- Meanwhile, cook the rigatoni in boiling (unsalted) water for the cooking time indicated on the package.
- Add a generous grating of lemon zest to the sautéed pan, taking care to take only the outermost yellow part rich in oil.
- Drain the pasta al dente with a slotted spoon and transfer it to the pan with the sauce, then cook for a minute with a ladle of cooking water, stirring.
- Remove from the heat and sprinkle the pasta with a generous round of Cetara Armatore anchovy sauce and stir. Also add the mozzarella into strips, tearing it with your fingertips. Finally complete with a sprinkling of toasted bread, a drizzle of raw oil, more lemon zest and serve.
Average nutritional values per 100 gr
Storage:
Ingredients
Nutritional information
| Average values | For 100g |
|---|---|
|
Energy
|
na kcal
nd KJ
|
|
Grassi
of which saturates
|
nd g
nd g
|
|
Fiber
|
nd g
|
|
Carbohydrates
of which sugars
|
nd g
nd g
|
|
Protein
|
nd g
|
|
Sale
|
nd g
|
