Chef For A Day – Episode 1: Linguine with dried tomatoes, anchovies and crispy breadcrumbs.

Chef For A Day – Episode 1: Linguine with dried tomatoes, anchovies and crispy breadcrumbs.

We partnered with Chef Vincenzo Squarciafico to explore the comforting power of integrating the high-quality ingredients of haute cuisine with century-old hearty recipes. Today we are launching a mini-series that will entertain us all over the next few months all the while training us to become #chefforaday. Our journey starts with a recipe that combines several flavors of the Mediterranean. Spoiler alert: Crispy bread crumbs rarely join the tanginess of capers and anchovies or the tenderness of dried tomatoes, but when they do that combination ends up causing intense drooling. Taste our first episode in one breath.

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INGREDIENTS for 2 people:

• 250g buononaturale Linguine;
• 10 buononaturale Capers in oil;
• 4 buononaturale Dried tomatoes in oil;
• 150g breadcrumbs;
• 50g anchovies;
• Oil, salt, black pepper, and parsley to taste.

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PROCEDURE:

1. Boil lots of salted water;
2. Pour the buononaturale Linguine;
3. Toss crumbled bread into a frying pan;
4. Add oil;
5. Brown the bread until crisp;
6. Chop the buononaturale Dried tomatoes in oil into small pieces and fry with oil;
7. Add the buononaturale Capers;
8. Add the anchovies cut into small pieces;
9. Add a ladle of pasta water;
10. Drain the buononaturale Linguine “al dente” and pour into the pan;
11. Continue cooking the pasta with dried tomatoes, capers and anchovies;
12. Add a handful of parsley, black pepper, and anchovy oil;
13. Sauté everything in the pan;
14. Garnish the plate;
15. Add the crunchy breadcrumbs and a drizzle of oil to the pasta.

Enjoy your meal, Chef For A Day!