Spaghettone with SaporePuro Hazelnut Paste, Anchovies and Lemon

Usually hazelnut paste is an ingredient used to flavor ice cream or desserts but today we will use it for a stratospheric first course!

In fact, the toastiness and fat of the hazelnut marry wonderfully with the sea flavor given by the anchovies, combining precisely sea and land in one very simple dish to make.

Ingredients

• 200gr Spaghettone di Gragnano
• 80gr SaporePuro Hazelnut Paste
• 4 tablespoons of evo oil (2 for the anchovies 2 for the hazelnut paste)
• About 50 g anchovies in oil
• 40 gr of pure flavor hazelnut kernels (optional)
• 1 organic lemon (peel only)
• Salt and pepper to taste.

Proceedings

• Water on fire until boiling.
• Add salt and toss the noodle.
• Meanwhile, heat the hazelnut paste with the oil, salt and pepper.
• In a second skillet, heat the anchovies, previously chopped, with the remaining oil.
• As soon as the pasta is cooked, add it to the hazelnut cream with a ladleful of cooking water and lemon zest.
• Sauté for one minute and serve.
• Finish with the anchovy cream, a little lemon and possibly some hazelnut crumbs.

Until the next recipe!