Palinuro Style Spaghettis
Palinuro Style Spaghettis
For 4 servings
  • 400 gr Antonio Amato Spaghetti
  • 10 salted anchovies
  • 30 gr black olives
  • 2 aubergines cut into rounds
  • 50 gr grated stale bread
  • 3 garlic cloves
  • Parsley
  • Extra virgin olive oil
  • Salt and pepper to taste
  • It is a simple and quick preparation: let's start by frying in a little amount of oil the garlic cloves, previously pressed, and the anchovies, after removing the excess salt. Mix them with a fork, in order to undo them.
  • In another pan, fry the black olives and the aubergines previously cut in rounds. In the meanwhile, in a third pan, toast the grated bread.
  • Keep an eye on the spaghettis while they're cooking and drain them al dente.
  • Continue mixing the spaghettis with the anchovies sauce, add the olives, the aubergines and the grated bread.
  • Leave the savours combine together on low heat.
  • Serve on a plate, adding some raw oil and a hint of parsley that you will mince at the moment.




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