Ingredients for 4 people:
_35 g of Acquapazza Gourmet anchovy oil (made the Cetara way)
_350 g of Maestri Pastai bronze-die vermicelli
_50 g of extra virgin olive oil
_2 cloves of garlic (finely sliced)
_Parsley (as much as you want)
_Chilli pepper (optional)
Cook the vermicelli in a pan of water without adding any salt. In a small pan or salad bowl, mix the extra virgin olive oil, the anchovy oil, the finely sliced garlic and the parsley. Once the pasta is cooked, add it to the sauce, and add a small amount of the cooking water from the pasta. Stir well and serve hot.
In winter it’s a good idea to heat the sauce to 50 degrees.
Fishermen typically eat anchovy oil drizzled on cooked and raw vegetables and on wholegrain soups. Add a couple of drops to any dish to give an amazing boost of flavour.
Acquapazza Gourmet anchovy oil is made in Cetara in the only factory in existence, continuing the fishermen’s tradition of preserving anchovies in salt in a chestnut wood container called a terzigno. The oil is produced no earlier than 14 months from the moment the anchovies are salted.
Mario Penati - Acquapazza Gourmet