Spaghettone with SaporePuro hazelnut paste, anchovies and lemon

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

The toasting and fat of the hazelnut in fact marry wonderfully with the sea flavour given by the anchovies, uniting sea and land in a single dish that is very simple to make.

Ingredients

• 200g Gragnano Spaghetti
• 80gr Hazelnut Pasta SaporePuro
• 4 tablespoons of extra virgin olive oil (2 for the anchovies, 2 for the hazelnut paste)
• About 50g of anchovies in oil
• 40 g of pure flavour hazelnut grains (optional)
• 1 organic lemon (peel only)
• Salt and pepper to taste

Procedure

• Water on the stove until boiling.
• Add salt and throw away the spaghetti.
• Meanwhile, heat the hazelnut paste with the oil, salt and pepper.
• In a second pan, heat the previously chopped anchovies with the remaining oil.
• As soon as the pasta is cooked, add it to the hazelnut cream with a ladle of cooking water and the lemon zest.
• Sauté everything for a minute and plate.
• Finish with the anchovy cream, a little lemon and possibly some chopped hazelnuts.

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