Linguine with Burrata and Anchovies is a phenomenal first dish, prepared in less than 15 minutes and always loved by everyone! For this recipe, I used linguine, but if you prefer, you can also use spaghetti. What must not be missing is the burrata, a cheese I particularly love, and the Adriatic Sea Anchovy Fillets in olive oil. With their intense flavor, they make this dish truly special and intense!
- Difficulty: Easy
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 10 oz linguine
- 3 oz Rizzoline Adriatic Sea Anchovy Fillets in olive oil
- 2 tsps extra virgin olive oil
- 9 oz burrata
- 0.7 oz breadcrumbs (crumb)
- 2 cloves garlic
How to Make Linguine with Burrata and Anchovies
First, cook the linguine in plenty of salted water for the time indicated on the package. Meanwhile, in a large pan, put 2 tablespoons of EVO oil with the garlic, and then add the Rizzoline Adriatic Sea Anchovy Fillets in olive oil, then cook for 5 minutes.
Continue by mashing the anchovies with a fork until their flesh dissolves. Add the breadcrumbs and brown for 2 minutes over medium-high heat. Drain the pasta al dente and pour it into the pan, then flavor by sautéing for half a minute over high heat. If necessary, add another drizzle of oil and plate by adding the burrata in pieces and a sprinkle of black pepper.
If you want to add more character to the recipe, add dried fruits like pine nuts or almonds, sprinkling them on the plates; your guests will surely appreciate it!
