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.
The shipping cost changes every 6 bottles.
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Ingredients:
- 500 g Campotti di Gragnano "Pastificio dei Campi"
- 150 g guanciale "La Cinta di Guido"
- 2 potatoes
- Ligurian organic taggiasca olives "La Macina Ligure"
- 1 white onion
- 1 teaspoon cane sugar
- Truffle flavored balsamic vinegar
- Unrefined sea salt "Oro di Sicilia"
- Pepper
Peel and dice the potatoes, bake for 15 minutes in the preheated oven at 200 ° C.
Cut the guanciale into strips and fry until crisp in the pan and then remove from the pan.
Cut the onion into rings and fry with brown sugar and 2 tbsp Truffle balsamic vinegar.
Boil the Campotti in water and pour after half of the cooking time. Set a little of the cooking water aside. Add to the pan in which the guanciale was fried. Add some of the cooking water until the Campotti are al dente. Season with pepper.
Once the Campotti are cooked garnish with crispy guanciale, the caramelized onions, potato pieces and the pitted Taggiasca olives.
