Spaghetti “alla chitarra”, escarole cream, anchovies in spicy sauce, caciocavallo cheese and raisin

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Rest Time: 30 minutes for the fresh pasta
Level of difficulty: easy
Servings: 2 People


  • Flour, 200 g;
  • Eggs, 2;
  • Anchovies in spicy sauce
  • Caciocavallo cheese, 50 g;
  • Cream, 100 ml;
  • Raisin, 1 cucchiaio;
  • Escarole, 1 tuft;
  • Garlic, 2 gloves;
  • Olive Oil, q.b. ;
  • Salt, q.b. ;
  • Pepe, q.b. 

Are you missing any ingredient? You can substitute caciocavallo cheese with pecorino cheese


  • In a bowl mix flour, egg and a pinch of salt. Knead until you get an homogeneous dough. Let it rest for at least 30 minutes then roll out thinly with a rolling pin and switch to the guitar to get spaghetti. Set aside on a lightly floured tray.
  • In a pan, melt two anchovy fillets with their spicy oil and two cloves of garlic. Then, add the roughly cut escarole and let it wilt for about 10 minutes. Transfer the escarole to a glass with high edges and blend with some oil until you get a cream.
  • Put the cream in the pan and add the rest of the escarole and raisins, previously rehydrated in water.
  • In a saucepan, heat the cream with grated caciocavallo cheese until the it is completely melt.
  • Cook the pasta in boiling salted water for 7-8 minutes then drain directly into the pan with the seasoning and stir.
  • Serve and finish with caciocavallo fondue and a anchovy fillet.