John Myers
Spaghetti Alla Chitarra Pugliese (Silvia Caprarese)
The perfect spaghetti alla chitarra pugliese (silvia caprarese) recipe with a picture and simple step-by-step instructions.
- Pasta dough
- 500 g Eggplant
- 400 g Semola
- 200 g Salt
- 6 Pc. Salted and pickled anchovies
- 50 g Capers
- 50 g Pine nuts
- 100 g Black pitted olives
- 200 g Cherry tomatoes
- 300 ml Olive oil
- 1 bunch Basil
- 20 g Pepper
- 1 bunch Spring onions fresh
- 1 Pc. Clove of garlic
- 1 tsp Fennel seeds
- 1 Pc. Lemon
- 100 g Pecorino
- Peel and finely chop the garlic. Finely chop the anchovies, roast the pine nuts. Cut the aubergines into small cubes and slice the spring onions. Fry the garlic in a large pan with olive oil then add the onions. Then add the anchovies, fry them briefly and add the aubergine to the pan. Roast everything well. Halve the tomatoes, place in the pan and season well with salt. Let everything stew a little and add the pine nuts. Possibly season with a little vegetable stock.
- Stir in 1 teaspoons of fennel seeds and refine with the grated zest of a lemon. Let everything rest. In the meantime, roll out the pasta dough into sheets with the machine and press it through the chitarra (guitar) with the rolling pin. Cook in well-salted water for about a minute until al dente. Put the pasta in a pan and mix with a little olive oil. Then add the sauce, mix and serve on preheated plates with pecorino.
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