Tagliolini with anchovies and chicory shoots
Ristorante Fricandò

Fresh homemade and hand-rolled pasta

Type of recipe: First courses



Quantities per person:

For the pasta

  • 100g “00” flour
  • 1 egg

For the sauce

  • 4 fresh anchovies
  • 8 chicory tips
  • 1 garlic clove
  • 1 salted anchovy
  • a few capers
  • a few pitted Taggiasche olives
  • extra-virgin olive oil
  • 1 glass white wine
  • 2 cherry tomatoes
  • granulated sugar
Accompanying wines:
Romagna DOC Sangiovese

Preparation method:

For the pasta: put the flour on a pastry board and form a “well” in the centre of the mound. Starting with the yolk, break the eggs into the flour. Knead to obtain a smooth dough. Using a little flour to stop the pasta sticking, roll out to a thickness of 1-1½ mm and cut into 3mm-wide ribbons. Dust the ribbons lightly with flour and leave to dry for at least 30 minutes.

For the sauce: was the cherry tomatoes and cut in half. Put them on a baking tray lined with baking paper with a pinch each of salt and sugar and some extra-virgin olive oil. Cook in a ventilated oven at 180°C until they have dried as desired. Bring a pan of water to the boil and blanche the washed chicory tips. Set aside, keeping a little of the cooking water. In the meantime, sauté the salted anchovy, capers and olives in a little oil in a pan, then add the fresh anchovies and blanched chicory tips. Add a little white wine, reduce and remove from the heat.

Cook the pasta ribbons in the same water as the chicory tips, drain and toss quickly in the pan with the sauce. Serve the pasta, garnishing with the dried cherry tomatoes.