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Taste Box
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Vermicelli with seafood
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Ingredients 4 serves Vermicelli 300 gr. Mussels 500 gr. Clams 400 gr. Other molluscs at whish ( razor clam, ...
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Fish recipes
Vermicelli with Cetara’s Ancovy Syrup (Colatura di alici di Cetara Garum)
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Ingredients 4 serves Vermicelli 400 gr. Garlic 2 cloves Extra Virgin olive Oil 150 cl. Parsley Ancovy Syrup 1 ...
Torchietti with turnip tops
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Ingredients 4 serves Torchietti 300 gr. Turninp tops (cime di rapa) 800 gr. Cetara’s anchovy fillets 8 Garlic 1 ...
Spiralini con chili pepper, olives and tuna
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Ingredients 4 serves Spiralini 350 gr. Tuna in Extra virgin Oil 150 gr. Pitted black oilves 100 gr. Tomatoes ...
Sconcigli with sconcigli (spiny dye-murex)
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Ingredients 4 serves Sconcigli (spiny dye-murex molluscs) 1500 gr. Sconcigli (pasta) 350 gr. Fresh cherry tomatoes 100 gr. (in ...
Pappardelle broccoli and shrimps
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Ingredients 4 serves Pappardelle 400 gr. Shrimps 400 gr. Broccoli 400 gr. Extra Virgin Olive Oil 100 cl. Garlic ...
Paccheri Gaeta style with cuttlfish
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Ingredients 4 serves Paccheri 400 gr. Fresh cuttlefish 1Kg Tomatoes “ciliegino” 10 Tomato sauce 6 spoons Extra Virgin Olive ...
Mezzi pennoni Napoletani con branzino, pomodorini del Piennolo e Olive di Gaeta
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Ingredients 4 serves Mezze Penne 350 gr. SeaBass 1 (c.a. 700 gr) Pomodorini del Piennolo (grape tomato PDO from Naples) ...
Maniche rigate with sardines
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Ingredients 4 serves Maniche rigate 300 gr. Fresh sardines 300 gr. Tomato sauce 200 gr. Extra Virgin Olive Oil ...
Linguine with shrimps
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Ingredients 4 serves Linguine 350 gr. Shrimps 700 gr Tomatoes “ciliegino” 300gr Tomato sauce 3 spoons White Wine 1 ...
