A delicious pasta dish featuring Caserecce from Gragnano IGP, enriched with an anchovy cream and bruschetta bread. This recipe combines elements favored by both grandmothers and embodies the flavors of the beloved region.
1: Prepare the anchovy cream by blending anchovies, bread, milk, olive oil, pine nuts, and garlic until smooth.
2: Cook the Caserecce di Gragnano IGP in salted water until al dente.
3: Drain the pasta and mix it with the anchovy cream.
4: Serve the pasta, garnished with chopped parsley and diced bread.
