Egg lilies with vegetables and anchovies
Instructions
Peel the carrots and courgettes.
Cut into julienne.
Put plenty of water to boil, add salt to the boil and bake the dough.
Heat the butter and let wilt the vegetables prepared.
Add salt and pepatele.
Drain the anchovies, then cut them to pezzetti and when done with vegetables.
Add the cream, add a pinch of Saffron, mix and let thicken.
Drain the pasta, let it skip the sauce mixture and serve hot immediately.
Advice: be careful not to overdo the salt, since the anchovies are always quite tasty; the lilies are a form of pasta a bit.
can be substituted with another type of pasta, as long as the egg.
Suggested wine: Alcamo White.
Ingredients and dosing for 4 persons
- 320 g of type pasta gigli (egg noodles)
- 250 g of cooking cream
- 200 g of carrots
- 200 g of zucchini
- 30 g of butter
- 4 anchovy fillets in olive oil
- Bit 1 of saffron
- Salt
- Pepper