Baked "conchiglie" pasta with carrots and cream of anchovies

Ingredients for 6 persons

• 500 g of conchiglie pasta
• 500 g carrots
• 100 g of mozzarella
• 100 g grated Parmesan cheese
• 20 g of breadcrumbs
• 80 g of anchovy paste
• 4-5 sprigs of rosemary
• extra virgin olive oil
• salt, pepper

Preparation

Heat 4 tablespoons of oil in a frying pan, add a branch of rosemary and pan-fry on lively flame the sliced carrots to thin washers, stirring often.
Replace branches of rosemary when they lose needles. Salt carrots at the end, after cooking for about 10 minutes: carrots must be crunchy, to the limit of burning.
Boil the conchiglie pasta and 3 minutes before the end of cooking drain them. Season them with the paste of anchovies, carrots, pepper and 70g of Parmesan cheese, diluting with a little of their cooking water, if necessary. Let cool the pasta if necessary.
Toast the breadcrumb in a small pan just anointed, stirring constantly until it becomes golden. Let it cool and mix it to the rest of Parmesan cheese. Arrange the pasta in a greased oven dish giving it a slightly convex shape, distribute the mozzarella cheese sliced in small cubes, topping with the mix of Parmesan cheese and breadcrumbs and small pieces of butter and bake at 200°C for about 15 minutes.
Finally, gratin to obtain a golden crust, take out of the oven and serve immediately.