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Receta Spaghettini with seaweed on the coast of Black Sea Ognina, limpets and sea lard seasoned with olive giarresche Piedimonte Etneo, Sicilian oregano, extra virgin olive Syracuse.

by GianMaria Le Mura

Ingredientes

Spaghettini with seaweed on the coast of Black Sea Ognina, limpets and sea lard seasoned with olive giarresche Piedimonte Etneo, Sicilian oregano, extra virgin olive Syracuse. Ingredients 4 x 80 grams spaghetti Poiatti 400 grams of Primorska Patelle Ripostes Garlic clove Parsley Q.B

Tomato pulp Lard seasoned with pepper Piedimonte Etneo Olive Giarresche gr 150 Oil EVO Syracuse Black seaweed Ionian gr 50 White wine Salaparuta Q.B 10 gr chilli

Direcciones

1. Procedure:
2. In a copper saucepan combine 0lio Syracuse with extra virgin garlic cut into two parts with the shirt, do just brown and add limpets, remove the garlic, just wet with wine, add the chopped parsley half, mix the chopped tomatoes and simmer for 5 minutes.
3. Drain the cooked spaghetti in half and cook in the sauce before. Place in dish as in photos and decorating with algae and black olives Giarresche.
4. A string of extra virgin Syracuse and the dish is ready.
5. Combines a Susucaru of
6. Frank Cornelissen
7. Susucaru ® (burgundy bottle 0.75 liter bottles in cartons 9)
8. A pink grape Malvasia, Moscato black, unusual and Nerello Mascalese of various districts. A rosé with high drinkability and personality, produced with the same philosophy ¹ s lack of additives and interventions.

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