Portions
Preparation time
Cooking time
Difficulties
Ingredients
Orecchiette: 350 g
Butter: 60 g
Orange: 1
Green olives: 6
White wine: 1 dl
Cipollotto: 1
Lemon: 1
EVO oil: 1 tablespoon
Semolina pasta: 320 g
Peperonicino: q.b.
Parsley: q.b.
Sale: q.b.
Preparation
1 - Saute the onion with 50 g of butter and a teaspoon of EVO oil. Add the olives, the anchovies and the orange slices and sauté for 3 minutes. Season the mixture with salt and add the wine.
2 - Cut the lemon into thin slices and coat the slices with a spoonful of sugar and the remaining melted butter and oil in a saucepan
3 - Cook the pasta and drain it al dente. Pour the pasta into the pan with the prepared sauce, add a ladle of cooking water, a pinch of chilli and cook over high heat. Sprinkle a little parsley and garnish with the slices of candied lemon