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Fusilli water and flour with datterini, mussels and pecorino romano

by -
16,00

Mediterranean flavor

Fusilli water and flour with datterini, mussels and pecorino romano.

Description: A first course based on fish that winks at regional cuisine. The datterini are slightly roasted and then combined with the already shelled mussels forming a very balanced combination that a sprinkling of pecorino romano enhances even more.
Preparation: Keep in the fridge for max 2 days. Pour the sauce into a comfortable pan or pan. Bring to a light boil and pour the previously cooked pasta for 10 minutes in salted boiling water. Stir everything until the sauce is sufficiently tied, finally add and mix the pecorino.
Allergens: celery, sulphites, dairy products, molluscs, cereals.

In cucina lo chef Simone Panella si basa sul rispetto ma al contempo sul rinnovamento della tradizione, attraverso tecniche moderne, ricerca sul territorio ed inventiva quando serve, senza forzature.