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New collection .
A brief will be available at cards for the new collection. To see a all information click here .
At the moment there is also the collection for the oven Divella line. For further information click here
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| Rigatoni with sardines |
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60 minutes |
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Medium difficulty |
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| Preparation |
| 1) Peel the sardines, remove the head, the tail and the central fishbone.dry, open and next brown them in a pot with hot oil.
drip and put them on blotting paper. |
| 2) Flash- fry the most tender part of little fennel in hot water for 10 minutes, drip and mince it keeping water on a low flame. |
| 3) Brown the minced onion in a casserole with 4 spoons of oil, add the fennel, let to season for some minutes and add minced
tomatoes.salt and cook for 5 minutes. |
| 4) Add to the sauce the raisins softened with pinenuts. cook the pasta “ al dente” in the water of little fennel, dry and
season it with the sauce mixing delicately. |
| 5) If you use the barbe of fennel put a minced handful in the sauce before of adding the sardines. |
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