Tortelli butter and anchovies | Antonello Colonna

Ingredients for 4 people

• 400 g egg pasta
• 300 g fresh boned anchovies
• 50 g extra-virgin olive oil
• 1 clove of garlic
• 1 tablespoon of tomato puree
• Salt
• 50 g clarified butter
• 1 bunch of fresh fennel

Procedure

In a frying pan, sauté the oil with the garlic, add the anchovies and tomato puree, season with salt and cook for about 2 minutes. Transfer to a cutting board and pound finely with a knife.

Roll out the egg pasta in a 1 mm thin layer, cut out round circles with a pastry cutter, fill the disks with the anchovy filling and help yourself with a little water to seal the tortelli.

Once the crescent is formed, proceed to the venus navel seal.

Cook the tortelli in boiling salted water and toss them in clarified butter previously melted in a pan, salted and flavored with a little fresh fennel.

Dish composition

In a fondina arrange the tortelli, napping them with a little clarified butter and sprinkle with lightly chopped fresh fennel.

Antonello Colonna's photography is by Antonello Bandi