Recipe: Fettuccine with Mozzarella Cheese, Yolk and Anchovies

In these times being at home and with not much to do we can only be in the kitchen trying to use all the ingredients we have combining them in a nice and different meal every day. So looking in my cupboard I have reach for some Anchovies from the Cantabrian Sea by L’Isola d’Oro and a packet of dry fettuccine, while in my fridge I had some eggs and mozzarella close to the expiry date. Done !!

So we have here two small mozzarella cheese, the supermarket value is fine, butter, 2 eggs a packet of dry fettuccine and the Anchovies from the Cantabrian Sea by L'Isola d'Oro that you can find online at camisa.co.uk

First of all separate the yolks and put them aside in a little bowl. I have used the egg whites to bake some nice meringues the day after.

Meanwhile put to boil some water for the pasta and in the bowl where you will serve it put a big chunk of butter and let it melt on top of the pan so it will melt gently without the use of a microwave oven and without using another little pan. Less to wash up.

Chop the Anchovies from the Cantabrian Sea L’Isola d’Oro on a plate and put them aside. You can put as many as you want.

As you can see the butter is melting nicely and without being “cooked”.

Once the butter is completely melted add the anchovies and mix them properly so that with the butter still warm they will melt a bit and give flavour  and saltiness to the sauce.

Add the yolks and mix them quickly so they won’t be cooked by the hot butter but they will be whipped in the sauce. 

Finally the pasta is cooked, drain it and put it in the bowl and add the mozzarella  cubes mixing  evenly so that the cheese will be spread out and nicely melt as well as having the sauce coated to the pasta.

Pasta is ready, with a nice and creamy sauce. Just add a sprinkle of freshly grounded black pepper. www.lisoladoro.it

 

 

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