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Artisanal trenette with anchovy sauce, pine nuts and asparagus
Artisanal trenette with Cetara anchovy sauce, pine nuts, asparagus and toasted bread.
Another beautiful and tasty dish from our friends at Articiocca:
Colatura di alici di Cetara is a traditional Campanian agri-food product, produced in the small seaside village of Cetara, on the Amalfi Coast. Colatura di alici is a transparent liquid sauce with an amber color that is produced by a traditional process of maturation of anchovies in a saturated solution of water and salt. The anchovies used are fished near the Amalfi coast in the period from March 25, which corresponds to the feast of the Annunciation, until July 22, the day of Saint Mary Magdalene.
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Add your own comment to this post or read here what other visitors have written. If by chance you haven't discovered it yet, on this site, there is a nice section with lots of recipes; they are written partly by Loris, partly by Luca and international with the Asian cuisine of Dao.
I want to give you some advice for shopping: to prepare Asian rice I normally use this rice cooker, to cut this knife set Victorinox and Asian foods are almost always served in these bowls in ceramic.
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I want to give you some advice for shopping: to prepare Asian rice I normally use this rice cooker, to cut this knife set Victorinox and Asian foods are almost always served in these bowls in ceramic.
If you want to know which are the best-selling cookbooks in the last hour on Amazon click here and if you are interested in finding out which are the best-selling kitchen utensils in the last hour click here.
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