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Copy pathSalsa di Magro per Paste Asciutte
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Salsa di Magro per Paste Asciutte
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Salsa di Magro per Paste Asciutte
5 Servings
200g Spaghetti
40g Mushrooms, sliced 2mm
28g Butter
20g Pignoli
2 Anchovies
3 Tomatoes, chopped
1/8 Onion, minced
1/2tsp Flour
COOK
Viking Pot
Melt 1/2 Butter
Brown pine nuts
Remove to Paper Towels
Add to Mortar and Pestle
Add 1/2tsp flour
Crush
Add Onion to pot
Sauté until browned
Add Tomatoes
Season with S&P
Cook until soft
Mash
Add Mushrooms
Add Warm Water to Mortar
Add Pinoli to Sauce
Add 1/2 butter
Add a little water
Simmer for 30min
Transfer some sauce to a bowl
Add anchovies
Stir to dissolve
Add anchovies to Sauce
Boil Spaghetti
Top with sauce and parmigiana
Salsa Verde
2Tbsp Capers
1 Anchovy,
1/8 Onion
1 Clove Garlic
1 Handful Parsley
5 Basil Leaves
Juice of 1/2 Lemon
2 Tbsp Olive Oil
MISE
Select Capers
Select Anchovy
Mince 1/8 Onion
Mince 1 Clove Garlic
Chop Parsley
Chop Basil
Mince Capers
Add Anchovy
COOK
Mince All ingredients together
Smash with side of knife
Add to mortar
Add Parsley
Add Basil
Add Lemon Juice
Add Olive Oil
Mash with Mortar & Pestle
Poach Chicken
Slice Chicken
Serve with Sauce