Linguine with squid ink (al Nero di Seppia)

13/12/2012 - Ingredients for 4 people:

- 250 g linguine with squid ink "Campofilone"
- 50 g cream from sea urchin and gray mullet bottarga "Stefano Rocca"
- 1 Sicilian lemon
- Chili
- 1 clove of garlic
- parsley
- Extra virgin olive oil Biancolilla "Oleificio Cutrera"
- salt

Articolo tratto da: Anne to London

Ingredients for 4 people:

- 250 g linguine with squid ink "Campofilone"
- 50 g cream from Sea urchin and gray mullet bottarga "Stefano Rocca"
- 1 Sicilian lemon
- Chili
- 1 clove of garlic
- parsley
- Extra virgin olive oil Biancolilla "Oleificio Cutrera"
- salt

Put the minced garlic with a little olive oil, the parsley, the grated lemon peel, chili and some lemon juice into a pan and fry everything for one minute. Then add the cream of Sea urchin and bottarga and simmer for another minute.

Cook the linguine with squid ink (al Nero di Seppia) al dente, drain and mix with the sauce.

Recommended wine: Vermentino Bolgheri

Paté of mediterranean sea urchin - Stefano Rocca

Out of stock

Gran Cru Cutrera - Biancolilla

Out of stock

Linguine La Campofilone - with Squid ink

SEPIA LINGUINE - 250 gr.

4.84 €

Data

Linguine with squid ink (al Nero di Seppia)