Ristorante Fricandò
Ingredients and quantities

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

Tagliolini with anchovies and chicory shoots

Fresh homemade and hand-rolled pasta

Type of recipe: First courses

Click on the photos to enlarge

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 . . . >>>

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