Alessandra Petteni


for 4 servings 320 gr. Rigatoni 180 gr. stracciatella fresh 40 gr. butter 8 anchovy fillets (in salt or oil provided excellent quality) salt to taste


Butter and stracciatella should be left at room temperature for one hour before using. Bring to a boil the water, salt it and cook the pasta. Meanwhile, in a bowl mix the butter and stracciatella working them with a whisk until creamy. Take your anchovy fillets (if they are under salt rinse under running water) and cut into small pieces. Drain the pasta and mix it into the bowl with the butter cream and stracciatella, add the anchovies cut and serve immediately.