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Fish recipes Jun 04

Farfalle with peas, shrimps and artichokes

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Ingredients 4 serves “Farfalle” 300 gr. Peas 500 gr. Artichoke hearts 2 Peeled shrimp 300 gr. Extra virgin olive ...

Fish recipes Jun 04

Gramigna with beans and tuna Roe (bottarga)

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Ingredients 4 serve Gramigna 200 gr. Dried beans 200 gr. Tuna Roe (bottarga) 50 gr. Tomatoe sauce 100 gr. ...

Fish recipes Jun 04

Linguine with mussels

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Ingredients: 4 serves Linguine 350 gr Mussels 1 kg Tomatoes “ciliegioni” 200 gr Tomato sauce 1 tablespoon Garlic 1 ...

Fish recipes Jun 04

Linguine with Clams

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Ingredients Per 4 persone Linguine 350 gr Clams 1 kg Garlic 1 clove Anchovy paste½ teaspoon Salt, Extra Virgin ...

Vegetarian Recipes May 27

Ziti with eggplants and “provolone silano”

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Ingredients: 4 serves Ziti 350 gr Eggplants 2 Provolone Silano 200 gr Passata di pomodoro 500 gr Leek 1 ...

Vegetarian Recipes May 27

“Penne rigate” with basil

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Ingredients 4 serves Penne rigate 400 gr. Basil 100 gr. Grated Parmesan Cheese 100 gr. Grated Pecorino Romano cheese ...

Vegetarian Recipes May 27

Gnocchetti sardi with saffron and Roman Broccoli

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Ingredients 4 serves Gnocchetti sardi 320gr Roman Broccoli 1 (c.a 700 gr) Saffron pistils 8 (or 30 gr powder) ...

Meat recipes May 27

Vermicelli carbonara

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Ingredients 4 serves Vermicelli 350 gr. Guanciale (preferably from Amatrice) 100 gr. Uova 4 yelk (1 per person persona) ...

Meat recipes Jul 29

Tortiglie napoletane with ragù made with Calabrian sausage and dry tomatoes

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Ingredients 4 serves Tortiglie Napoletane350 gr Calabrian Sausage 5 Tomatoes “ciliegino” 300gr Tomato sauce 350 gr Leek Half Dry ...

Meat recipes Jul 29

Paccheri with Ragù, parmesan and basil

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Ingredients 4 serves Paccheri 350 gr.Tomato Sauce 700 mlDouble concentrate tomato paste 3 spoons Minced meat 400 gr Onion ...

+39 0825 503242

info.web@pastavietri.it

Categorie

+39 0825 503242

info.web@pastavietri.it

Categorie

Farfalle with peas, shrimps and artichokes

Gramigna with beans and tuna Roe (bottarga)

Linguine with mussels

Linguine with Clams

Ziti with eggplants and “provolone silano”

“Penne rigate” with basil

Gnocchetti sardi with saffron and Roman Broccoli

Vermicelli carbonara

Tortiglie napoletane with ragù made with Calabrian sausage and dry tomatoes

Paccheri with Ragù, parmesan and basil

Vermicelli with seafood

Vermicelli with Cetara’s Ancovy Syrup (Colatura

Torchietti with turnip tops

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