Vermicelli alla Campolattaro I: A recipe kindly provided to Caròla Francesconi by Count Paolo Gaetani; Don Emilio Capomazza Marquis of Campolattaro, who lived in the mid-1800s, was a charming conversationalist, cultured gentleman, Mayor of Naples, and Member of Parliament, who also found time to create three renowned pasta sauces that bear his name. The first, to serve 6:
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients:
- 1 1/3 pounds (600 g) vermicelli or similar pasta
- 2 ounces (50 g) salted anchovies, rinsed and boned
- 8 ounces (200 g) tuna packed in oil
- 1 cup (250 ml) meat broth
- Red pepper
- Cayenne pepper
- 1/3 cup unsalted butter
- 3 tablespoons olive oil
- A small bunch of parsley, minced
- A little salt
Preparation:
Mince the anchovies with the tuna and put the mixture through a strainer, softening the resultant paste with some of the broth (you can also blend it if you'd rather). Add the remaining broth, season to taste with the peppers, and simmer the sauce over a gentle flame until it thickens some.
While you're doing this, bring pasta water to a boil and salt it. Cook the pasta, drain it while it is still rather al dente, and return it to the pot, stirring in the olive oil, parsley and butter. While the butter is melting stir in the fish mixture, cook briefly over a low flame, and serve.
While you're doing this, bring pasta water to a boil and salt it. Cook the pasta, drain it while it is still rather al dente, and return it to the pot, stirring in the olive oil, parsley and butter. While the butter is melting stir in the fish mixture, cook briefly over a low flame, and serve.
