Spaghetti with cream of courgette tops, stratacciatella from Andria, toasted almonds, ground dried t
Delight in spaghetti topped with creamy courgette, stracciatella from Andria, toasted almonds, and ground dried tomatoes—crafted by Chef Vincenzo Campanale. Perfect Puglia cuisine!
Ingredients
- 200 g spaghetti
- 250 g courgette tops previously cooled in ice water
- 2 anchovies
- 1 clove of garlic
- Extra virgin olive oil as required
- Dried tomatoes as required
- 120 g Andria stracciatella
- 40 sliced toasted almond
- Coratina type extra virgin olive oil
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