Sagne with Serratizze

Preparation:

Preparation: Peel the garlic clove and brown it with 1/2 cup of oil. In the meantime, desalt, bone and cut the anchovies into small pieces. When the garlic is browned, remove it and add the anchovies and let them melt over low heat. Keep everything aside. Heat a spoonful of oil in another pan, then add the breadcrumbs (the 'serratizza') and toast it, stirring until it is golden brown. In the meantime, you will have brought plenty of salted water to the boil in a large saucepan, dip the lasagna into it and cook it al dente. Drain them and pour them into a large serving dish; heat the anchovy oil and pour it over the lasagne, sprinkle with the breadcrumbs. Mix and season with a grind of pepper. Recommended Wine: Bianco Locorotondo or Castel Del Monte Bianco.