Sunflowers with sun-dried tomatoes, basil and burrata cheese in butter, anchovies and capers with taralli crumbs

Ingredients for 2 people

  • 1 package of sunflowers with sun-dried tomatoes, basil and Nonna Rina burrata cheese 
  • 5 fillets of anchovies in oil
  • 1 tablespoon pitted taggiasca olives
  • 1 tablespoon pickled capers
  • Tarallini biscuits in olive oil
  • 1 bunch of parsley
  • Salt and pepper
  • Butter

Preparation

Place 3 well-drained anchovies, a few parsley leaves, capers and olives on a cutting board, then chop everything with a knife until smooth and not too fine.
Cook the sunflowers in boiling salted water, drain them and transfer them to the pan along with a generous knob of butter, add a few tablespoons of the cooking water and whisk for a minute.
Arrange the sunflowers on 2 plates, spread some of the batter and a few whole capers on each. Top the plates with a central anchovy, some chopped parsley, and a sprinkling of pepper.
Add a handful of coarsely crumbled tarallini at the end and serve immediately.

Sunflowers with sun-dried tomatoes, basil and burrata cheese in butter, anchovies and capers with taralli crumbs
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    Freshness
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    Our egg pasta, gnocchi and chicche are as fresh and delicious as home-made.

  • Too little time <br>
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    Too little time
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  • We take the environment <br> very seriously
    We take the environment
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    We work hard every day to improve, and nearly all our packs are recyclable.