Ancient Sicily Tagliolini

•400g tagliolini pasta

• One 90g jar rolled Aliciotte

• 3 organic oranges 

• 2 cloves of garlic

• parsley

• ground almonds
• extra-virgin olive oil

• salt

Keep aside the zest of 2 oranges and squeeze the juice. Remove zest and pith from the remaining oranges. Sizzle 1 garlic clove in a pan with a ribbon of oil, remove it before adding the anchovies in pieces and let them dissolve on low heat. Add the diced oranges to the sauce along with the chopped parsley and garlic, moist with the juice and let evaporate. Boil the tagliolini pasta in boiling salted water, drain when still “al dente” and sauté in a pan with the dressing. Finish with parsley leaves and crumbled almonds.


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