Fusilli anchovies, butter and bottarga
- Prep time:
- 10 min
- Cook time:
- 25 min
- Total time:
- 35 min
- Serves:
- 4
Ingredients
for 4 servings
-
extra virgin olive oil 10 g -
butter 70 g -
anchovies in oil 12 fillets in small pieces -
fresh garlic 1 clove chopped -
fusilli pasta 320 g -
fine salt 1 Liffo spoon -
lemon zest 0.5 grated
Allergens: fish
Butter and anchovies is a pairing found from Piedmont to Sicily, and it works because the fat of the butter softens the salty edge of the fish. The bottarga goes on raw at the end: it is already cured and salted, and heating it only turns it bitter. But enough talking — let's go straight to loading the ingredients into Liffo!
Setting up Liffo
Container 1
In the first container put 10 g of extra virgin olive oil, 10 g of butter, 12 fillets of anchovies in oil, in small pieces and 1 clove of fresh garlic, chopped.
Container 2
In the second container put 160 g of fusilli pasta and 1 Liffo spoon of fine salt.
Container 3
In the third container put 160 g of fusilli pasta.
Container 4
In the fourth container put 60 g of butter and 0.5 of lemon zest, grated.
- Select when the recipe should be ready
Liffo needs 25 minutes of cooking for this dish.
Tips
Prefer rolled pasta shapes. Ideal is whole mullet bottarga, to grate at the moment.
Plating
Complete the dish with freshly grated mullet bottarga and lightly toasted bread crumbs.
Let Liffo cook it
Fill the containers, start the recipe from the app and come back when it’s ready. Your personal chef does the rest.
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