Eliche alici e scorza d’arancia

Ingredients

• 350 g eliche dei Campi
• 400 g very fresh anchovies
• 2 cloves garlic
• 1 orange
• Breadcrumbs
• Extra-virgin olive oil
• Salt and pepper

Instructions

Clean and de-bone the anchovies, then clean them again under running water before drying them. Heat some oil in a pan, crush the garlic before adding it to the pan, and lightly brown it. Add the anchovies with some salt and cook over high heat for around five minutes, adding 3-4 spoonfuls of water (as necessary).
Cook the eliche from Gragnano in plenty of salted water. In the meantime in another pan add a tablespoon of breadcrumbs and the grated orange peel and toast them together over high heat for one minute. Drain the eliche when cooked al dente, mix them with anchovies and then add the breadcrumbs and orange peel with a bit of freshly grated pepper and serve.

Difficulty Level: medium Appreciation: Time for preparation: 20 minutes Cooking time: 10 minutes Share: 4 persons