Posted on 10/10/2014
The Fragola’s recipes Chic & Cheap, today: maccheroni alla chitarra with anchovies and burrata!
Ingredients to serve 2:
160 grams maccheroni alla chitarra
100 gram burrata
25 grams anchovies in oil
A large handful of basil
Costs in detail:
| Maccheroni alla chitarra |
€ 1.49 |
| Burrata |
€ 3.49 |
| Anchovies 80g jar |
€ 2.99 |
| Basil tray 30g |
€ 1.35 |
| TOTAL |
€ 9.32 |
Drain the anchovies of their oil and blot with kitchen paper. Wash the basil leaves and gently pat dry. Cut the burrata into pieces and put it in a blender with the anchovies and a handful of basil leaves. Blend until you have a smooth cream and transfer to a bowl.
Cook the pasta until al dente, drain leaving a little water clinging to it, pour into the bowl and mix well to coat with the dressing. Finish with a few basil leaves.
Creamy mix: the scents of Liguria and Campania meet: the fresh filling of the burrata, made of shredded mozzarella mixed with cream, balances the stronger flavours of the anchovies and basil.