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Page 3/5 - Select a Page: [1] [2] [3] [4] [5]  [ Spaghetti, Linguine, Ferretti Recipes ]   • Linguine with Bottarga Ingredients: 250 g of "Tanda & Spada" Organic Linguine, 6 spoons of extra virgin olive oil, grated Bottarga (mullet roe), salt, parsley. Preparation: Cook the linguine in plenty of salted water (check cooking time shown on package). While pasta is cooking, brown the mullet roe gently in a pan with 4 spoons of extra virgin olive oil for five minutes. Drain pasta ‘al dente’, (bite hard) and toss in the pan together with the mullet roe. Add the remaining oil, sprinkle with the rest of the grated roe and chopped parsley.   • Linguine with Walnuts Ingredients: 350 g of "Tanda & Spada" Linguine Tricolori, 250 ml of fresh single cream, 12 walnuts, butter, grated parmesan cheese, nutmeg, salt and pepper. Preparation: Cook the linguine in plenty of salted water, drain ‘al dente’. Shell nuts and chop, mix in the fresh cream. Dress the linguine with butter and parmesan cheese, and top with the nuts and cream. Sprinkle with a little freshly ground pepper and nutmeg. Serve piping hot.   • Ferretti with Pepper Sauce Ingredients: 500 g of "Tanda & Spada" semolina ferretti, 2 green peppers, 3 fillets of anchovy, 1 clove of garlic, 3 ripe tomatoes, 1 onion, 40 g of butter, 1 glass of white wine, 4 spoons of olive oil, grated pecorino cheese, salt and pepper to taste. Preparation: Chop the onion and garlic finely, cut the peppers into thin strips, cut up the anchovy fillets, chop the tomatoes. Fry the onion and garlic gently in oil and butter, add the peppers and cook for at least 10 minutes. When the peppers are cooked, add the anchovies and tomatoes. Add salt and pepper, pour in the white wine and leave to evaporate. In the meantime, cook the ferretti (possibly cut in half) in plenty of salted water for about 10 minutes. Drain and add to the sauce, sprinkle with grated pecorino cheese and serve immediately.

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