Schiaffoni with fiore sardo sheep’s milk cheese, anchovies and basil
Put the milk and cream in a pan, add the grated Fiore Sardo cheese, bring almost to the boil, stirring constantly. Turn off the heat and let the mixture rest at room temperature.
Clean the anchovies then chop them and fry them in a pan with oil and garlic, season with salt and pepper, add the basil and turn off the heat.
Cook the Schiaffoni in salted water, then drain and add to the mixture of milk, cream and Fiore Sardo cheese. Stir the mixture for a few minutes to allow the pasta to take on the flavours. Add the anchovies and basil and serve, garnishing with a sprinkling of grated Fiore Sardo cheese and some more basil leaves.