Anchovy butterflies
Instructions
In a pan heat 5 tablespoons oil; Add the anchovies washed, chopped and without bones and, stirring, to dissolve into the sauce.
Dilute the sauce with 1 splash of white wine and boil for a few seconds.
Then remove from heat and pour it over the cooked farfalle in salted water and drain.
Combine the diced mozzarella, washed and chopped parsley and oregano; stir well and serve immediately.
Ingredients and dosing for 4 persons
- 400 g of type paste butterflies
- 100 g of salted anchovies
- 200 g of mozzarella
- Parsley
- 1 splash of dry white wine
- 5 tablespoons of olive oil
- Oregano
- Salt