Spaghetti with Chicory hearts, butter and Anchovies

Ingredients for 2 people
Preparation time: 20 minutes
Difficulty: Easy


    • Spaghetti, 200 g;
    • Delicius anchovies in olive oil, 10 fillets;
    • Chicory Hearts, 100 g;
    • Ice water;
    • Butter, 40 g;
    • Garlic, 2 cloves;
    • Thyme, 1 sprig;
    • Olive oil;
    • Salt;
    • Vinegar, 1 teaspoon.


  • Clean and wash the chicory hearts, then cut them in small thin strips.
  • Let them rest and soak in ice water to preserve their crunchiness.
  • Melt the butter in a pan over low heat and season with a garlic clove and a sprig of thyme.
  • Add the spaghetti to the pan directly and cover with hot water for a sort of “risotto cooking” (the pasta won’t be boiled).
  • While the pasta is cooking, prepare the anchovy emulsion by whisking in a blender two anchovy fillets and their preserving olive oil, salt and a teaspoon of vinegar.
  • Dress the chicory hearts with the anchovy emulsion.
  • When the pasta is cooked, cream with the remaining butter.
  • Serve the spaghetti in a nest and garnish with the chicory hearts salad and a couple rolled anchovy fillets.