Dish created by ADRIAN HILI,
Chef Owner, Terrone Restaurant, Michelin Bib Gourmand,
for Food Stories MT.
Ingredients, for the Pici Pasta
150g QUAGLIA PETRA 7220 “Granpasta” Flour
50g Semolina [pasta grade]
2 whole large eggs, organic
Pinch of salt
Combine all ingredients by hand and knead into a smooth dough. Roll the dough into a roughly 1/2cm thick sheet and cut into 10cm strips. On a rough surface [cutting board or wood table] roll each strip by hand into 30cm noodles, dust with semolina and set aside while you prepare your sauce.
Ingredients for the Bonito Sauce
200g Tin ORTIZ BONITO DEL NORTE in olive oil
4 ORTIZ ANCHOVY FILLETS
1 Red Onion, sliced
1 garlic bulb, thinly sliced
8 black olives, pitted
2 tblsp LA NICCHIA DI PANTELLERIA CAPERS in olive oil
100ml good quality extra virgin olive oil
Bring a medium sized pot of salted water to the boil. At the same time, in a medium saucepan heat half the olive oil on a medium heat, add the garlic and anchovy fillets and cook until the garlic is golden and the anchovy fillets have melted. Add the onion and tomatoes and cook until soft and saucy. At this point drop the pasta into the boiling water and stir vigorously ensuring that they do not stick together. Add the capers, olives and bonito to the sauce and combine, using a 1/2 ladle of pasta water to bring everything together. After 3 minutes strain the pasta, reserving another 1/2 ladle of pasta water. Add the pasta to the sauce with the reserved water. Toss on a high heat for 30 seconds or until the water has been absorbed and the pasta is coated in the sauce. Divide into 4 bowls, top with fresh basil and a drizzle of extra virgin olive oil and serve.