Cooking tips sorrentine - Spaghetti with the walnuts
500 grs. of spaghetti
Oil of olive
1 clove of garlic
100 grs. of shelled walnut-trees
To brown, in a frying pan, in the oil the crushed clove of garlic, that hardly gilded it needs to remove for replacing him/it with the kernels.
To make to cook the walnuts to moderated fire for three-four minutes watching out since, also after having extinguished the flame, the heat of the contained oil in the kernels keeps on toasting the walnuts.
To end cooking to add the anchovy that will crumble him to the heat. To cook the spaghetti to the tooth, to drain slightly leaving them to them damp and to put them in the frying pan with the sauce.
To jump mixing well them and adding a lot of minced parsley.
Il Ristorante “Le Palme”, adagiato nel verde delle colline sorrentine, è una splendida “finestra” sul Golfo di Sorrento e di Napoli. Aperto a pranzo e cena, “Le Palme” è adatto per festeggiare anniversari e matrimoni o semplicemente per trascorrere una giornata, una serata in un'atmosfera luminosa, caliente e rilassante.