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    Ingredients for 4 people:
    350 gr of Tonnarelli with Cuttlefish Ink Rustichella d'Abruzzo
    300 gr of Prawn Tails
    200 gr of Pachino Cherry Tomatoes
    100 gr of Red Caviar (salmon roe are fine)
    1 clove of garlic
    Chives to taste
    Spicy Chilli to taste
    75 ml of Rustichella d'Abruzzo Extra Virgin Olive Oil

    Shell the shrimp tails and remove the internal black thread. Wash the cherry tomatoes and cut them into wedges. Put a little extra virgin olive oil in a pan with the crushed garlic and chili and let it brown for a few minutes; add the tomato and cook for 8/10 minutes. Add the shrimp to the tomato in the pan, continue cooking over high heat for a few minutes, and then add the chives cut into thin slices. Meanwhile, boil your Tonnarelli with squid ink in salted water; drain the pasta al dente, keeping a little of the cooking water aside, and pour it into the pan. Sauté the pasta by adding a little cooking water if needed. Serve hot, completing the dish with a few teaspoons of salmon roe.

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