Butterflies Pumpkin and Sage

1 review for Pumpkin and Sage Farfalle

1. 

   

   Rated 5 out of 5

   Eyipssy – 23 October 2024

   Instrucciones para cocinar ??
   Cooking instructions?? Istruzioni per la cottura?? Por favor

   • 

     

     Martina Tedesco – 23 October 2024

     FARFALLE DURUM WHEAT PASTA
     WITH ANCHOVY, BUTTER AND BREADCRUMBS

     Serves 3

     – 250g L’ Antica Madia Farfalle
     – 2 tablespoons of unsalted butter
     – 4-6 anchovy (depending on your preference)
     – 2 cloves of garlic, minced
     – 1/4 cup of breadcrumbs
     – 1 tablespoon of chopped fresh parsley
     – Salt and pepper

     INGREDIENTS

     Cook the farfalle in a pan of salted water until al-dente.
     This should take about 5/6 minutes. Drain and set aside.
     In a large skillet, melt the butter over medium heat. Add the anchovy to the skillet
     and cook them until they dissolve and blend into the butter, stirring occasionally.
     Add the garlic: Once the anchovies have dissolved, add the minced garlic to the skillet and sauté
     for another minute until fragrant. Be careful not to burn the garlic.
     Toast the breadcrumbs: Add the breadcrumbs to the skillet and stir them into the anchovy
     and garlic mixture. Cook the breadcrumbs for a few minutes until they turn golden brown and
     become crispy. Stir frequently to prevent burning.
     Combine the pasta and sauce: Add the cooked pasta to the skillet with the anchovy, garlic,
     and breadcrumb mixture. Toss the pasta gently to coat it evenly with the sauce.
     If the mixture seems too dry, you can add a little bit of pasta cooking water to moisten it.
     Season and serve: Season the pasta with salt and pepper to taste. Sprinkle the chopped parsley
     over the top for added freshness. Serve the pasta warm and enjoy!

     We look forward to your feedback after tasting!

     Kind Regards
     Martina