Spaghettini with anchovy sauce and flag fish: Gennarino Esposito's recipe

RECIPE by Gennarino Esposito

Typology: first course dish
Preparation time 35-40 minutes
Ingredients for 6 people

For the walnut pesto:

35 grams of toasted dry walnuts
20 grams of toasted pine nuts
20 grams of stale bread softened in tomato water and squeezed well
10 g of minced capers
10 grams of extra virgin olive oil
5 grams of toasted pistachios
5 g pitted black olives two anchovy fillets half a clove of garlic salt and pepper to taste.

For the fried flag fish:

250 grams of for frying oil
200 grams of flag fish fillet cut into pieces
100 g of white flour
50 grams of Parmigiano Reggiano
2 eggs salt and pepper to taste

For the spaghetti:

480 grams of spaghetti
50 grams Pesto of walnuts
20 grams of anchovy sauce
3 tablespoons of garlic
2 tablespoons of extra virgin olive oil, two sprigs of fennel, two sprigs of parsley, the juice of half a lemon, salt and pepper to taste.

Preparation

For the walnut pesto:
Blend the pine nuts, walnuts and pistachios. Then add the stale bread and the oil slowly. Continuing to blend, add the last ingredients, season with salt and set aside. For the fried flagfish: beat the eggs with the Parmesan, a pinch of salt and pepper. Separately, flour the flag fish and coat it in the egg. When the oil is hot, fry the flag fish, drain and place on absorbent paper.

For the spaghetti:
In a bowl add the anchovy sauce, the chopped fennel, the chopped parsley, 20 grams of walnut pesto, the juice of half a lemon, the 3 spoons of extra virgin olive oil and finally the 3 spoons of minced garlic. Cook the spaghetti in plenty of salted water, drain and pour into the bowl, mixing the spaghetti well away from the heat and serve.

Composition of the dish:
wrap the spaghetti and serve them in the center of the plate, complete by adding a quenelle of walnut pesto and lastly the cold flag fish.