Bavette with Anchovies and Fennel Pesto
Category: Pasta Dishes (Primi Piatti)
Serves: 4
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Linguine (or Bavette) | 320g |
| Anchovies (Alici), in oil | 120g |
| Red Spring Onions | 100g |
| Fresh Chili Pepper | 30g |
| Garlic Clove | 1 |
| Extra Virgin Olive Oil (for frying) | 10g |
| Wild Fennel (Finocchietto) | 50g |
| Blanched Almonds | 30g |
| Parmigiano Reggiano DOP, grated | 40g |
| Extra Virgin Olive Oil (for pesto) | 100g |
| Fine Salt | To taste |
| Freshly Ground Black Pepper | To taste |
| Country Bread (Crust removed) | 60g |
| Roasted Salted Pistachios | 20g |
| Extra Virgin Olive Oil (for toast) | 10g |
Instructions:
Step 1: Prepare the Crunchy Topping
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Boil Water for Pasta: Start by bringing a pot of salted water to a boil for cooking the pasta (bavette or linguine).
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Toast the Bread: Take fresh country bread (or a day-old loaf) and cut off the crusts. Dice the bread into small cubes.
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Pulse in a Food Processor: Place the bread cubes into a food processor. Add the roasted pistachios, then drizzle in a little olive oil. Pulse briefly until you achieve coarse crumbs.
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Toast the Bread Mixture: Heat a pan over high heat. Once hot, add the bread and pistachio crumbs. Toast them until they are golden and crispy, stirring occasionally to avoid burning. Once toasted, remove from the pan and set aside.
Step 2: Make the Fennel Pesto
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Prepare the Fennel: Wash the wild fennel thoroughly and dry it using a paper towel. Discard the tougher stems.
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Blend the Pesto: In the same food processor, add the fennel, Parmigiano Reggiano cheese, extra virgin olive oil, salt, and pepper. Pulse until smooth and well-combined, ensuring the texture is uniform. Set the pesto aside in a small bowl.
Step 3: Prepare the Aromatic Base
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Chop the Vegetables: Trim the spring onions, discarding the tough root ends and the outer layers. Slice the remaining onion into long, thin strips that mimic the shape of the bavette pasta.
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Prepare the Garlic and Chili: Peel the garlic clove and slice it into thin slivers. Remove the stem from the fresh chili pepper, slice it into rings, and remove the seeds if you prefer a milder dish.
Step 4: Cook the Pasta
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Cook the Bavette: By now, your salted water should be boiling. Add the bavette (linguine if you prefer) and cook according to the package instructions, until al dente.
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Prepare the Aromatic Oil: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and chili to the pan, sautรฉing until fragrant but not browned. Once ready, remove the pan from the heat and set aside to keep warm.
Step 5: Combine and Serve
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Drain the Pasta: Once the pasta is done, reserve a cup of the cooking water. Then, drain the pasta and immediately add it to the skillet with the garlic and chili oil. Toss gently to coat the pasta with the infused oil.
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Add the Pesto: Add the fennel pesto to the skillet. If needed, pour in a little reserved pasta water to loosen the sauce and help it coat the pasta evenly.
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Serve the Dish: Divide the pasta among four plates. Garnish with the toasted bread and pistachio crumble, giving it a final sprinkle of Parmigiano Reggiano if desired. Serve immediately and enjoy!
This Bavette with Anchovies and Fennel Pesto offers an aromatic explosion of flavors, with the richness of anchovies harmonizing perfectly with the fresh, aniseed notes of wild fennel. The crunchy topping of pistachios and toasted bread brings texture and a satisfying contrast to the silky pasta. A perfect first course for any occasion, this dish is sure to impress with its delicate balance of savory and herbaceous notes.
Bon appรฉtit!
