© Ezio D'Onghia Fotografia
Ingredients for 4 people
200 g di Granoro Dedicato Fusilli Bucati
100 g of fresh anchovies
100 g of boiled potatoes
Granoro Dedicato PDO Extra Virgin Olive Oil
10 g of fresh ginger
Salt to taste
50 g of crushed taralli biscuits
Gut the anchovies, removing the fins and bones.
Coat with Granoro Dedicato PDO Extra Virgin Olive Oil, grate over some fresh ginger and then store in the fridge.
Cut the potato into large cubes and toss in a pan with the Granoro Dedicato PDO Extra Virgin Olive Oil and fresh mint leaves.
Cook the Granoro Dedicato Fusilli Bucati in plenty of boiling, lightly salted water, then drain and combine with the cream of potato. Serve with the anchovies.
Garnish with the radish microgreens and Tarallo flour.