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Spaghetti with Zucchini and Anchovy

ingredients for 4 people 500g fresh spaghetti (or dried). 12 anchovies in oil. 350g zucchini. 3 cloves of garlic. 80cc extra virgin olive oil. salt. freshly ground black pepper (optional). preparation Before you start, get all your ingredients ready, because this dish comes together quickly and you'll want everything within reach. Rinse the zucchini, and without peeling it, grate it using a coarse grater... Peel the garlic and slice it thinly... Drain the oil from the anchovies. Pour the olive oil into a wok or deep pot, toss in the sliced garlic (everything goes in cold). Heat it up over the stove, and just before the garlic starts to turn golden, add the grated zucchini. Season lightly with salt and pepper — remember, the anchovies will bring their own saltiness. Sauté for about 4 or 5 minutes. Since it's grated, the zucchini cooks fast. Just before you turn off the heat, add the anchovies and stir them around, pressing them with a wooden spoon....

Salad with Autumn Fruits



ingredients

for 4 to 5 people
  • wild mushrooms (400 to 500 grams).
  • 6 garlic cloves.
  • mixed lettuce leaves, washed and torn.
  • 400 grams of pumpkin.
  • 12 cherry tomatoes.
  • 12 walnuts.
  • 2 pears.
  • lemon juice.
  • 80 grams of feta cheese (or whatever you like).
  • salt.
  • extra virgin olive oil.
  • freshly ground black pepper.

for the dressing:

  • 8 tablespoons of extra virgin olive oil.
  • 2 tablespoons of balsamic vinegar from Modena.
  • flaky salt.

preparation

Peel the pumpkin and cut it into small cubes.
Put them in a bowl with a bit of water, oil, salt, and a pinch of pepper. Cover the bowl with a lid or plate and cook in the microwave. The time will depend on how much pumpkin you're using — start with 5 minutes and check, then keep cooking until it's tender.
Let it cool and drain off the water...
Clean the mushrooms with just a little water, drain them well, and put them in a pan with cold oil and the garlic cloves — leave the skins on and crush them with the flat side of your knife...
Cook them over medium heat until they're just right. Set aside.
Cut the cheese into cubes.
Peel the pears and slice them thin. Brush each piece with lemon juice so they don't turn brown.
Peel the garlic cloves that cooked with the mushrooms if you'd like to toss them into the salad (this is optional).
To assemble each plate, lay down a bed of lettuce, scatter the rest of the ingredients on top, and drizzle everything with the vinaigrette and a few flakes of salt...


enjoy!

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