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Recipe

Celentani with mullet bottarga and squacquerone cheese

PASTA TYPE: Celentani Valdigrano Qualità Superiore

Chef

Nicola Silvestri

20 min.

Difficulty level

INGREDIENTS

Yield: 4 servings

  • 500g Celentani Valdigrano Qualità Superiore
  • 80g mullet bottarga
  • 200g squacquerone cheese
  • Frisée lettuce to taste
  • 1 spoonful squid ink
  • Butter to taste
  • Parmigiano cheese to taste

PREPARATION

Cook Celentani for a few minutes in abundant salted water.

Melt 1 tablespoon of squid ink in a pan with a little pasta cooking water.

Drain pasta al dente, finish cooking in the pan with squid ink, making sure all ingredients remain creamy.

Serve with squacquerone cheese and mullet bottarga, bottarga strips and frisée lettuce.

Celentani 162

LU 34mm

SP 1mm

ø 5,7mm

11 min
250g 500g
3kg 5kg

FACTORY OUTLET

Ricetta successiva

Linguine with scallops, lime and wild rocket

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