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Pasta with Caciocavallo Cheese and Anchovies
Piana (Sicilia) — Mother recipe · en it
A delicious combination of the salty taste of anchovies and the strong flavor of Caciocavallo cheese.
⏱️ 20 min prep + 25 min cottura · 4 porzioni · facile
Ingredients
- 250g of pasta
- 200g of Caciocavallo cheese
- 100g of anchovies
- 2 cloves of garlic
- 500ml of fish broth
- 20g of butter
- salt and pepper to taste
- 20g of chopped parsley
- 20g of olive oil
Method
- Sauté the garlic in a pan with olive oil and butter, add the anchovy pieces and cook for 5 minutes.
- Add the fish broth and let it boil for 10 minutes.
- Cut the Caciocavallo into pieces and add to the pan, let it warm up for 2 minutes.
- Boil the water with salt, add the pasta and cook for 8-10 minutes.
- Add the pasta to the sauce, mix well and add the chopped garlic and parsley.
- Serving: serve the pasta with Caciocavallo and garlic hot, garnish with chopped parsley.
- Enjoy your meal!
The story
This dish originates from the Piana region of Sicily, where Caciocavallo cheese has been used for centuries as a natural preservative, and the use of anchovies was a creative way to utilize less prized fish scraps.
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