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Page 5/5 - Select a Page: [1] [2] [3] [4] [5]  [ Specialties Recipes ]   • Cuttlefish Ink-flavoured Spaghetti Ingredients: 500 g of "Tanda & Spada" spaghetti flavoured with cuttlefish ink, 4 spoons of olive oil, 2 cloves of garlic, a small bunch of parsley, chili pepper, 4 anchovies, ½ glass of white wine, 4 ripe tomatoes, 150 g of small cuttlefish. Preparation: In a pan fry the garlic and parsley gently in the olive oil, when golden add the cuttlefish cut into small pieces. Add the sliced anchovies and brown; add the white wine and leave to evaporate. Add the tomatoes and cook for 15 – 20 minutes. Cook the pasta in plenty of salted water, drain ‘al dente’ and toss in the pan together with the sauce.   • Chili Pepper-flavoured Spaghetti Ingredients: 400 g of "Tanda & Spada" chili pepper-flavoured spaghetti, 100 g of fresh pork sausage, 100 g of peas, a sprig of rosemary, a knob of butter, ½ glass of white wine, 5 spoons of vegetable stock, salt, grated Sardinian pecorino cheese. Preparation: Brown the sausage for 5 minutes in a pan –pierce the skin with a fork to let the fat run off – add a small quantity of white wine and reduce on a high flame. Place the peas in a casserole in cold water and bring slowly to the boil. Cook for 10 minutes and drain. Cut the sausage into small pieces, add the peas and 5 spoons of vegetable stock, cover and cook for 5 minutes. In a large pan melt the butter, add the rosemary and the rest of the white wine and reduce. Cook the pasta in plenty of salted water, drain ‘al dente’ and toss in the pan with the sausage and pea mixture – dress with grated pecorino cheese.   • Boletus Mushroom-flavoured Pasta Ingredients: 500 g of "Tanda & Spada" mushroom-flavoured fettucce, ½ onion, 1 clove of garlic, 150 g of smoked bacon, 350 g of cream, 2 ripe tomatoes, a knob of butter, a pinch of oregano. Preparation: In a casserole melt the butter in a little oil, add the onion, the chopped garlic and the diced smoked bacon and brown over low heat; when well browned, add the diced tomatoes; cook for about 2 minutes, add the cream with a pinch of oregano and cook for 5 minutes. Cook the pasta in plenty of salted water, drain and dress with the sauce.

TANDA N. & SPADA A. S.n.c. S.S. 131 BIS • 07047 Thiesi • Sassari • Italy Phone: [+39] 079 886 805 • Fax: [+39] 079 886 751