"Mancini" Trenette with mullet bottarga and burrata

03/02/2014 - Ingredients for 4 people:

- 400 g Trenette "Pastificio Mancini"
- 250 g Apulian Burrata "Caseificio Olanda"
- 30 g of mullet bottarga "La Bottarga di Tonno Group"
- 10 Sicilian almonds from Castelluzzo
- Organic Extra Virgin Olive Oil "Adamo"
- salt

Articolo tratto da: Anne to London

Ingredients for 4 people:

- 400 g Trenette "Pastificio Mancini"
- 250 g Apulian Burrata "Caseificio Olanda"
- 30 g of mullet bottarga "La Bottarga di Tonno Group"
- 10 Sicilian almonds from Castelluzzo
- Organic Extra Virgin Olive Oil "Adamo"
- salt

Cook the pasta for 9 minutes until al dente. Drain and put in a pan with plenty of organic extra virgin olive oil "Adamo". Fry for 1 minute.

Serve with pieces of fresh burrata and grated mullet bottarga. Sprinkle with ground almonds.

Peeled Sicilian Almonds calibro 34/36