In this suspended and somewhat rarefied time, I take advantage of the long and sunny days to browse through the books I bought and was gifted but had set aside for moments of freedom. Among these, today I picked up “Chef in camicia” by publisher BUR Varia di Navone Zambello and Palomba (€17.95) and prepared this quick and tasty recipe to make again in summer, perfect for FUTURE picnics and trips to the sea and more, which will eventually RETURN!
The Franchino’s macaroni are simply seasoned with a mix that is best prepared in the evening and left to blend in the fridge for a few hours (I leave it overnight).
The ingredients are simple, genuine, and Mediterranean with olives, basil, tomatoes, oregano, capers, and anchovies, and the combination is very flavorful!
I suggest other first course recipes with easy and fresh condiments:
COLLECTION OF COLD FIRST COURSE RECIPES
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I have opened a channel of recipes open to everyone and free on WhatsApp, no notifications, and no sound, where you can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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FRANCHINO’S MACARONI
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 8 Hours
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for FRANCHINO’S MACARONI
- 5.64 oz macaroni
- 7.05 oz Tomato pulp (for me fresh)
- 8 Taggiasca olives
- 1 tbsp Capers
- 1 Anchovy in oil
- 1 tsp Sugar
- 1 clove Garlic (crushed)
- 1 pinch Oregano
- 8 leaves Basil
- to taste Red pepper
- to taste Extra virgin olive oil
- to taste Salt
- to taste Pepper
- 1 1/2 Lemon (zest only)
Tools for FRANCHINO’S MACARONI
#ADV
- Saucepans
- Frying Pans
- Wok
- Colanders
- Food Wraps
FOR THE PREPARATION OF FRANCHINO’S MACARONI
For Franchino’s macaroni it is recommended to prepare the raw dressing in advance because the ingredients blend better and the dish will be much more appetizing!
So in advance, put in a bowl the fresh tomatoes diced, the desalted capers, Taggiasca olives, oregano, grated lemon zest, the crushed garlic (which we will remove before dressing the pasta), the sugar, and good quality extra virgin olive oil.
Also adjust with salt and pepper then mix well, cover with plastic wrap, and put in the refrigerator.
When it’s time for the meal, cook the macaroni as always in salted boiling water.
Drain al dente and toss pasta and dressing that has rested all night releasing delicious Mediterranean flavors and aromas!
Add a drizzle of extra virgin olive oil raw, more basil, and serve at the table…
Enjoy your meal with Franchino’s macaroni!
Annalisa
