It is possible to order the single bottle. We recommend that you order bottles in multiples of 6.
The shipping cost changes every 6 bottles.

Vermicelli (thick spaghetti) with Apulian stracciatella (mozzarella) from Andria and bluefin bottarga
13/02/2014 - Ingredients for 4 people: - 400 g vermicelli (thick spaghetti) "Gragnano in Corsa" - 250 g Apulian fiordilatte Stracciatella (mozzarella) from Andria "Caseificio Olanda" - 40 g bluefin tuna bottarga, 1st choice "La Bottarga di Tonno Group" - Organic extra virgin olive oil "Adamo" - 15 Sicilian almonds from Castelluzzo
Articolo tratto da: Anne to London

Ingredients for 4 people:

- 400 g vermicelli (thick spaghetti) "Gragnano in Corsa"
- 250 g Apulian fiordilatte stracciatella (mozzarella) from Andria "Caseificio Olanda"
- 40 g Bluefin Tuna bottarga, 1st choice "La bottarga di Tonno Group"
- organic extra virgin olive oil "Adamo"
- 15 Sicilian almonds from Castelluzzo

Pour the olive oil with the cream of the stracciatella in a pan and it warm up.

Cook the vermicelli for 7 minutes until al dente. Drain and give the pasta with a few spoonfuls of the cooking water into the pan. Swing in the pan for a minute.

Serve and add now the grated bluefin bottarga and the Stracciatella. At the end, sprinkle with the peeled almonds.






 


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