LINGUINE EGG PASTA WITH SWEET TUNA BOTARGO, CHILI PEPPERS IN EXTRA VIRGIN OLIVE OIL AND BREADSTICKS
Ingredients for 4 people
320 g Linguine Egg Pasta
2 tablespoons Sweet Tuna Botargo
Extra Virgin Olive Oil to taste
a little of the pasta cooking water (if necessary)
1 clove garlic
8 pieces Chili Peppers
8 pieces Artisanal Breadsticks
Mash the breadsticks and toast them in a pan.
In a little extra virgin olive oil sauté the peeled garlic clove until golden.
Cook the linguine egg pasta in salted water, drain, taking care to reserve the cooking water.
Quickly sauté pasta with extra virgin olive oil and garlic, adding the sweet tuna botargo.
Mince four chili peppers and add them.
Arrange the Linguine egg pasta in the center of the plate and garnish with toasted breadsticks and one whole chili pepper per serving.
LINGUINE EGG PASTA
Linguine is a type of egg pasta that looks like flat spaghetti. This Italian egg pasta is made according to an ancient recipe from Marche region. Only the best eggs and flour are used, guaranteeing a genuine product, and the pasta is dried very slowly at a low temperature. This patient, artisanal preparation guarantees a unique product that is incredibly light and easy to digest, while its textured surface helps to absorb sauces thus exalting the flavor of all the ingredients.
SWEET TUNA BOTARGO PASTA SAUCE
Siciliatentazioni operates on the slopes of Mount Etna, surrounded by green woods and by ancient black lava flows. The company’s mission is to re-discover, improve and pass on old traditional recipes, closely bound up with Sicilian land and sea. The raw materials are carefully selected, processed by hand and contain all the typical authentic Sicilian aromas and flavours. A tasty pasta condiment, this botargo of tuna roe has a stronger flavor than the one made with gray mullet roe. One of the best gourmet Sicilian specialties. A hit with spaghetti.
CHILI PEPPERS IN EXTRA VIRGIN OLIVE OIL
As early as 5,500 BC the chilies were known and cultivated in Mexico and many parts of Central and South America. In 1493, Christopher Columbus brought them to Spain from the Americas during his second trip, and it was thanks to the Spanish that peppers spread throughout Europe. Small hot red chili peppers, “Little Devil” quality, processed whole with herbs and spices then preserved in extra virgin olive oil. A classical delicacy from Apulia region. These small chili peppers in extra virgin olive oil are great to cook a quick “garlic, olive oil and chili pepper” pasta.
EXTRA VIRGIN OLIVE OIL
At the farm Masseria del Duca, they breed 40.000 hens and pack the eggs. They breed 250 Italian Frisona cows and have their dairy farm. They organically cultivate 200 acres of olive groves and have their mill with bottling and packaging centre. The Masseria del Duca is the first farm in Puglia to be equipped with a modern biogas plant. This Italian extra virgin olive oil has a golden green color, fruity, sweet and intense taste. Masseria del Duca owns and controls the whole productive cycle, from olive harvesting to raw material processing.
PIEDMONT ARTISANAL BREADSTICKS STRETCHED BY HAND Napoleon called breadsticks “les petits batons de Turin” and was so impressed after tasting them that he even considered having them produced in Paris. According to legend, the breadsticks were invented in the 17th century by a Turin baker for the future King affected by a chronic upset stomach aggravated by the white bread available at the time. A speedy and addictive hors d’oeuvre, these wonderful artisanal handstretched breadsticks are preservatives and additives free. Perfect as a quick snack, and excellent as an accompaniment for aperitifs, also serve as the perfect complement to various recipes.
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