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.
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