{"id":18835,"date":"2023-03-25T12:18:26","date_gmt":"2023-03-25T12:18:26","guid":{"rendered":"https:\/\/www.delicius.it\/2023\/03\/25\/spaghetti-alla-chitarra-escarole-cream-anchovies-in-spicy-sauce-caciocavallo-cheese-and-raisin\/"},"modified":"2023-03-25T12:18:26","modified_gmt":"2023-03-25T12:18:26","slug":"spaghetti-alla-chitarra-escarole-cream-anchovies-in-spicy-sauce-caciocavallo-cheese-and-raisin","status":"publish","type":"post","link":"https:\/\/www.delicius.it\/en\/2023\/03\/25\/spaghetti-alla-chitarra-escarole-cream-anchovies-in-spicy-sauce-caciocavallo-cheese-and-raisin\/","title":{"rendered":"Spaghetti &#8220;alla chitarra&#8221;, escarole cream, anchovies in spicy sauce, caciocavallo cheese and raisin"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Preparation Time: 20 minutes<br \/>\n<\/span><span style=\"font-weight: 400;\">Cooking Time: 20 minutes<br \/>\n<\/span><span style=\"font-weight: 400;\">Rest Time: 30 minutes for the fresh pasta<br \/>\n<\/span><span style=\"font-weight: 400;\">Level of difficulty: easy<br \/>\n<\/span><span style=\"font-weight: 400;\">Servings: 2 People<\/span><\/p>\n<h2>INGREDIENTS<\/h2>\n<ul>\n<li><span style=\"font-weight: 400;\">Flour, 200 g;<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Eggs, 2;<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Anchovies in spicy sauce<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Caciocavallo cheese, 50 g;<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Cream, 100 ml;<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Raisin, 1 cucchiaio;<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Escarole, 1 tuft;<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Garlic, 2 gloves;<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Olive Oil, q.b. ;<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Salt, q.b. ;<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Pepe, q.b.\u00a0<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Are you missing any ingredient? <\/span><span style=\"font-weight: 400;\">You can substitute caciocavallo cheese with pecorino cheese<\/span><\/p>\n<p><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/ZQdF2Muaz4k?\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/p>\n<h2>PREPARATION<\/h2>\n<ul>\n<li><span style=\"font-weight: 400;\">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.<br \/>\n<\/span><\/li>\n<li><span style=\"font-weight: 400;\">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.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Put the cream in the pan and add the rest of the escarole and raisins, previously rehydrated in water.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">In a saucepan, heat the cream with grated caciocavallo cheese until the it is completely melt.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Cook the pasta in boiling salted water for 7-8 minutes then drain directly into the pan with the seasoning and stir.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Serve and finish with caciocavallo fondue and a anchovy fillet.<\/span><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>For the new episode of #pastalovers, Chef in Camicia has amazed us with a really delicious dish: spaghetti with escarole cream flavored with Alici in spicy sauce, caciocavallo fondue and raisins<\/p>\n","protected":false},"author":1,"featured_media":18831,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[95],"tags":[317,860,786,861,261,858,189,859],"class_list":["post-18835","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefincamicia_recipes","tag-anchovies-in-spicy-sauce-en","tag-caciocavallo-cheese","tag-delicius-pasta-en","tag-fondue","tag-pasta-en","tag-pasta-lovers-en","tag-spaghetti-en","tag-spaghetti-alla-chitarra-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Spaghetti &quot;alla chitarra&quot;, escarole cream, anchovies in spicy sauce, caciocavallo cheese and raisin | Delicius<\/title>\n<meta name=\"description\" content=\"For #pastalovers, a really delicious dish: spaghetti alla chitarra, escarole, Alici in spicy sauce, caciocavallo and 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