The beggar’s spaghetti with walnuts and hazelnuts (hazelnuts) represent a traditional dish, particularly during the Christmas holidays, of Minori, on the Amalfi Coast and in the Salerno area. It is a recipe that offers a tasty, quick and easy alternative to spaghetti with seafood as there are not only areas near the sea but also those inland. It was called that because it was made with the remains of the hazelnuts which are generally bought during the Christmas period, therefore a truly zero-cost recovery recipe, but it is a dish that can be prepared all year round and even enjoyed cold in the summer.

The walnuts and hazelnuts, cultivated abundantly in the internal areas of Campania thanks to the favorable climate, are rich in nutrients. Today, these fruits are appreciated for their high content of vitamins, minerals, proteins, fibers and essential fatty acids, becoming a precious food also for nutritionists. Furthermore, it is also an ideal first course for vegans. Try it now!

Spaghetti with walnuts and hazelnuts

Ingredients for 4 people

• 350 g of spaghetti, or linguine, or spaghettoni, from Gragnano
• 100 g of walnut kernels
• 100 g of DOP hazelnuts
• 80 g of salted anchovies (if you prefer)
• Evo oil, salt, pepper, parsley to taste
• 2 cloves of garlic
• 1 Fresh Lemon

Preparation

Bring a pot of water to the boil. When the water boils, salt it moderately and add the spaghetti. In the meantime, in a large pan, brown two cloves of garlic in extra virgin olive oil. Once the garlic is golden brown, remove and add anchovies in oil (and a little hot pepper, if desired). As soon as the anchovies melt, add the blended walnuts and hazelnuts with an electric mixer and a little cooking water until you reach a creamy consistency. Stir gently to combine everything.

Add one or two ladles of pasta cooking water to the sauce if necessary to thicken it creamier, then add the drained spaghetti, well al dente. Add the grated lemon peel and a little chopped parsley. Stir everything for two minutes in the pan over high heat, adding, if you haven’t used chilli, a grind of fresh pepper. Serve the dish garnished with some walnuts and some hazelnuts. Enjoy your meal! You’ll be licking your chops!

Read also: Spaghetti alla San Pantaleo, the first Sicilian that even made VIPs go crazy. Creamy and delicious with 2 ingredients

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