1 pound of spaghetti
0.5 pounds of cod
8 ounces of hazelnuts, chopped
8 ounces of breadcrumbs
2 pounds of tomatoes
9 garlic cloves
1 x large cup of olive oil
8 ounces of anchovies
1 pound of spaghetti
0.5 pounds of cod
8 ounces of hazelnuts, chopped
8 ounces of breadcrumbs
2 pounds of tomatoes
9 garlic cloves
1 x large cup of olive oil
8 ounces of anchovies
Mornay Sauce:
Fry 5 garlic cloves in a little olive oil
After having let the cod simmer and cook, combine with the fried garlic
Then add the tomatoes that have been pureed in a blender, and let it cook until it forms a thick sauce
Crispy Breadcrumbs:
Fry 4 garlic cloves in the remaining olive oil
Add well-chopped anchovies and hazelnuts
Add breadcrumbs and mix until it forms a crispy topping
Cook the macaroni in water and salt
Presentation of the Dish:
After cooking and draining the macaroni, place layers on a serving dish, alternating between macaroni, sauce, and breadcrumb topping
Serve hot
Serves 10 portions
Suggestion from Claudia's Experimental Kitchen: alternate layers of macaroni and sauce; finally, top with breadcrumbs.
