Spaghetti with Cetara Anchovies dripping Spaghetti alla colatura di alici di Cetara

“Spaghetti with Cetara anchovies dripping” recipe – Spaghetti alla colatura di alici di Cetara

    • Cook Time
    • Minutes
    • Difficulty Level

I tried, believe me : I tried. But I couldn’t find any other pasta recipe as quick as this…
The cooking is kept to the bare necessities: 10 to 12 minutes. I mean: you can’t expect to eat raw hard spaghetti! Do you?
Spaghetti with anchovies dripping is the traditional dish for the Christmas vigil dinner in Cetara, but this doesn’t mean you can have it any time of the year! It is surprisingly simple but so far from being ordinary!
So, no excuse: even the laziest of you, readers, can challenge themselves into making this iconic dish, symbol of Costiera Amalfitana, the latest testimony of the ancient Roman culinary legacy.

Total Cost: UK/£ 4.25*

Cost/portion: UK/£ 1.42*

Utensils you will need


One sharp chef knife
One paring knife
One serrated knife
One chopping board
One 6/8lt saucepan with lid
One large bowl
One measuring spoons or similar
One pasta server
Two wooden spoons or spatulas
Kitchen tongs

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • for the sauce

  • cloves - 2 to 3

  • Parsley sprigs - about 30gr

  • Fresh red chilli peppers - 3

  • Tuscan style bread (unsalted) - 300gr

  • Extra virgin olive oil - 10gr [part 1 of 2]

  • Salt - a pinch

  • Cetera anchovies dripping - 15ml to 25ml

  • Extra virgin olive oil - 70gr [part 2 of 2]

  • for the pasta

  • Water - 5lt

  • Salt - 50gr

  • Spaghetti - 240gr

Instructions

  • 1.
    Put the water to boil

    • Water - 5lt

      Put the saucepan with 5lt of water over a high heat. You will salt it later (step 1 - pic.A).

      Note about salt and water for pasta

      If you think you might forget to salt water before adding pasta, you can salt water right after putting it on heat. This can become a safe routine, but it will unexpectedly require a longer time for the water to come to the boiling temperature of 100ºC. It would be better instead to wait for the boiling to start and then carefully add the salt. The addiction of salt at this stage causes a sudden increase of the temperature of the solution for a couple of seconds during which the water increases the bubbling and risks to pour out if the pan’s sides are not sufficiently high.

      So the right pan should be taller than its diameter and capacious enough to contain a good amount of water.

      The minimum ratio between water and pasta is 1lt every 100gr. Although, for small amount of pasta it’s better to use a fairly large and deep pan which will keep the water to temperature also after dropping the pasta in. So that’s why I prefer to use 5lt of water even just to cook a single portion of pasta.

      Another important detail of which to take care, is the right quantity of salt to add to the water. It depends on the quantity of salt the condiment for pasta is going to contain and the cooking time that pasta requires; not only on your personal taste.

      A normal dose of salt is 11-12gr per litre of water and it can be increased to a maximum of 14-15gr for those who like their food to be particularly savoury. When using ingredients which are already salty themselves, like bacon or ham, the dose can be lowered to a minimum of 9-10gr per litre of water, as well as when you know that you will bind pasta with a lot of its own cooking water.

      Keep also in mind that longer cooking time require smaller doses of salt whereas quicker cooking will need a larger dose.

  • 2.
    Prepare the garlic, the bread, the parsley and the chilli pepper

    • "Suited garlic” cloves - 2 to 3
    • Parsley sprigs - about 30gr
    • Fresh red chili peppers - 3
    • Tuscan style bread (unsalted) - 300gr

      With a paring knife, peel the garlic cloves and set aside (step 2 - pic.A).
      Thoroughly wash the parsley under running water, then dry it gently with a kitchen towel or with a salad spinner. Separate the leaves and discard the stalks (step 2 - pic.B).
      Wash the red chilli pepper under runner water and dry them. With a paring knife, cut off and discard the pepper’s top ends (step 2 - pic.C). Halve the peppers and deseed them (step 2 - pic.D). Set aside.
      With a serrated knife, cut the Tuscan style bread into 2cm thick slices. Cut off and discard its crust (step 2 - pic.E). Then, cut the bread into 2cm large strips (step 2 - pic.F). and then into even cubes (step 2 - pic.G). Set aside.

  • 3.
    Cook the spaghetti and fry the diced bread

    • The boiling water
    • Salt - 50gr
    • Extra virgin olive oil - 10gr [part 1 of 2]
    • Salt - a pinch
    • Spaghetti - 240gr

      Add 50gr of salt to the boiling water into the saucepan (step 3 - pic.A).
      Put a frying pan on a medium heat with 10 gr of extra virgin olive oil and let it heat for a minute or so. Then season the oil with a pinch of salt and leave it on high heat for another minute (step 3 - pic.B).
      Put the spaghetti to boil and stir frequently for the first few minutes in order to avoid them sticking to each other or to the bottom of the pan (step 3 - pic.C).
      Brown and crisp the bread cubes into the frying pan allowing them to brown on each side while boring the pasta (step 3 - pic.D).

  • 4.
    Prepare the cold sauce with Cetara anchovies dripping

    • The peeled garlic cloves
    • The chilli peppers
    • The parsley leaves
    • Cetera anchovies dripping - 15ml to 25ml
    • Extra virgin olive oil - 70gr [part 2 of 2]

      With a sharp chef knife, cut the garlic cloves crosswise into extremely thing slices and set aside (step 4 - pic.A).
      Cut the red chilli pepper into a thin julienne first (step 4 - pic.B) then collect it and finish it into a regular and extremely fine brunoise (step 4 - pic.C). Set aside.
      Cut the parsley leaves into a fine chiffonade first (step 4 - pic.D), then mince them extremely finely (step 4 - pic.E). Put 70gr of extra virgin olive oil into a large capable mixing bowl. Add the sliced garlic, the brunoise chill peppers and the minced parsley. Then add one full teaspoon of Cetara anchovies dripping for each diner: from 15 to 25ml will do, depending on your personal taste (step 4 - pic.F).

  • 5. STEP 5
    Drain the spaghetti into the bowl with the sauce

    • The peeled garlic cloves
    • The chilli peppers
    • The parsley leaves
    • Cetera anchovies dripping - 15ml to 25ml
    • Extra virgin olive oil - 70gr [part 2 of 2]

      Depending on the make, spaghetti will take from 10 to 12 minutes to cook perfectly “al dente”. As they will not cook any longer after you drained them, make sure to take them out with perfect timing. With a pasta server, strain the spaghetti directly into the bowl with the sauce ingredients (step 5 - pic.A). Then mix thoroughly with two wooden spoons or a pair of kitchen tongs and serve immediately (step 5 - pic.B).
      If you believe the spaghetti are too dry, carefully add some cooking liquor a spoonful at a time and mix thoroughly before adding more.

      Note about the correct cooking point "al dente”

      “Al dente” literally means “to the tooth”. It indicates the perfect consistency that pasta, or any other food, should have at the end of the cooking process: not too soft and not too hard at chewing. Pasta cooked “al dente” maintains a harder consistency at the centre of the dough sheet which gives the diners a pleasant feeling of “biting” rather than “mushing” something under their teeth..

Instructions

  • 1.
    Put the water to boil

    • Water - 5lt

      Put the saucepan with 5lt of water over a high heat. You will salt it later (step 1 - pic.A).

      Note about salt and water for pasta

      If you think you might forget to salt water before adding pasta, you can salt water right after putting it on heat. This can become a safe routine, but it will unexpectedly require a longer time for the water to come to the boiling temperature of 100ºC. It would be better instead to wait for the boiling to start and then carefully add the salt. The addiction of salt at this stage causes a sudden increase of the temperature of the solution for a couple of seconds during which the water increases the bubbling and risks to pour out if the pan’s sides are not sufficiently high.

      So the right pan should be taller than its diameter and capacious enough to contain a good amount of water.

      The minimum ratio between water and pasta is 1lt every 100gr. Although, for small amount of pasta it’s better to use a fairly large and deep pan which will keep the water to temperature also after dropping the pasta in. So that’s why I prefer to use 5lt of water even just to cook a single portion of pasta.

      Another important detail of which to take care, is the right quantity of salt to add to the water. It depends on the quantity of salt the condiment for pasta is going to contain and the cooking time that pasta requires; not only on your personal taste.

      A normal dose of salt is 11-12gr per litre of water and it can be increased to a maximum of 14-15gr for those who like their food to be particularly savoury. When using ingredients which are already salty themselves, like bacon or ham, the dose can be lowered to a minimum of 9-10gr per litre of water, as well as when you know that you will bind pasta with a lot of its own cooking water.

      Keep also in mind that longer cooking time require smaller doses of salt whereas quicker cooking will need a larger dose.

  • 2.
    Prepare the garlic, the bread, the parsley and the chilli pepper

    • "Suited garlic” cloves - 2 to 3
    • Parsley sprigs - about 30gr
    • Fresh red chili peppers - 3
    • Tuscan style bread (unsalted) - 300gr

      With a paring knife, peel the garlic cloves and set aside (step 2 - pic.A).
      Thoroughly wash the parsley under running water, then dry it gently with a kitchen towel or with a salad spinner. Separate the leaves and discard the stalks (step 2 - pic.B).
      Wash the red chilli pepper under runner water and dry them. With a paring knife, cut off and discard the pepper’s top ends (step 2 - pic.C). Halve the peppers and deseed them (step 2 - pic.D). Set aside.
      With a serrated knife, cut the Tuscan style bread into 2cm thick slices. Cut off and discard its crust (step 2 - pic.E). Then, cut the bread into 2cm large strips (step 2 - pic.F). and then into even cubes (step 2 - pic.G). Set aside.

  • 3.
    Cook the spaghetti and fry the diced bread

    • The boiling water
    • Salt - 50gr
    • Extra virgin olive oil - 10gr [part 1 of 2]
    • Salt - a pinch
    • Spaghetti - 240gr

      Add 50gr of salt to the boiling water into the saucepan (step 3 - pic.A).
      Put a frying pan on a medium heat with 10 gr of extra virgin olive oil and let it heat for a minute or so. Then season the oil with a pinch of salt and leave it on high heat for another minute (step 3 - pic.B).
      Put the spaghetti to boil and stir frequently for the first few minutes in order to avoid them sticking to each other or to the bottom of the pan (step 3 - pic.C).
      Brown and crisp the bread cubes into the frying pan allowing them to brown on each side while boring the pasta (step 3 - pic.D).

  • 4.
    Prepare the cold sauce with Cetara anchovies dripping

    • The peeled garlic cloves
    • The chilli peppers
    • The parsley leaves
    • Cetera anchovies dripping - 15ml to 25ml
    • Extra virgin olive oil - 70gr [part 2 of 2]

      With a sharp chef knife, cut the garlic cloves crosswise into extremely thing slices and set aside (step 4 - pic.A).
      Cut the red chilli pepper into a thin julienne first (step 4 - pic.B) then collect it and finish it into a regular and extremely fine brunoise (step 4 - pic.C). Set aside.
      Cut the parsley leaves into a fine chiffonade first (step 4 - pic.D), then mince them extremely finely (step 4 - pic.E). Put 70gr of extra virgin olive oil into a large capable mixing bowl. Add the sliced garlic, the brunoise chill peppers and the minced parsley. Then add one full teaspoon of Cetara anchovies dripping for each diner: from 15 to 25ml will do, depending on your personal taste (step 4 - pic.F).

  • 5. STEP 5
    Drain the spaghetti into the bowl with the sauce

    • The peeled garlic cloves
    • The chilli peppers
    • The parsley leaves
    • Cetera anchovies dripping - 15ml to 25ml
    • Extra virgin olive oil - 70gr [part 2 of 2]

      Depending on the make, spaghetti will take from 10 to 12 minutes to cook perfectly “al dente”. As they will not cook any longer after you drained them, make sure to take them out with perfect timing. With a pasta server, strain the spaghetti directly into the bowl with the sauce ingredients (step 5 - pic.A). Then mix thoroughly with two wooden spoons or a pair of kitchen tongs and serve immediately (step 5 - pic.B).
      If you believe the spaghetti are too dry, carefully add some cooking liquor a spoonful at a time and mix thoroughly before adding more.

      Note about the correct cooking point "al dente”

      “Al dente” literally means “to the tooth”. It indicates the perfect consistency that pasta, or any other food, should have at the end of the cooking process: not too soft and not too hard at chewing. Pasta cooked “al dente” maintains a harder consistency at the centre of the dough sheet which gives the diners a pleasant feeling of “biting” rather than “mushing” something under their teeth..

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Spaghetti with Cetara Anchovies dripping Spaghetti alla colatura di alici di Cetara
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