Description

Decription: This is a high quality Penne Rigate from Naples. Bronze drawn and dried at low temperatures capture and bind the sauce and cook to perfection every time!

Weight: 500g

Cooking instructions: Cook the well-peeled onions in a pan with water at 190°; then blend these (keep the water) with the fish glue. For tomatoes instead, these must be boiled, cooled, peeled and cooked their skins at 80°, then they are blended and reduced to powder. Cook the spaghetti too, drain them very al dente and cook them in the pot with the cooking water of the onions. Finally add the cod cut into cubes, a little oil and cook for a few minutes. Serve spaghetti with tomato powder.