Tumminia wheat fusilli with puntarelle and tuna bottarga

25/02/2015 - Ingredients:
- 400g Tumminia wheat fusilli "La Fastuchera"
- Organic Extra Virgin Olive Oil "Adamo"
- 1 clove of red Nubia garlic
- 100 g fresh Puntarelle (a type of chicory)
- Tuna Bottarga (1st choice)
- 1 untreated lemon
- Salt from Trapani

Articolo tratto da: OIP Editorial Department

Ingredients:
- 400g Tumminia wheat fusilli "La Fastuchera"
- Organic Extra Virgin Olive Oil "Adamo"
- 1 clove of red Nubia garlic
- 100 g fresh Puntarelle (a type of chicory)
- Tuna Bottarga (1st choice)
- 1 untreated lemon
- Salt from Trapani

Wash the Puntarelle and cut into strips. Put for 15 minutes in cold water. Cut the bottarga into small pieces and soak for 15 minutes in a little olive oil.

Heat a little olive oil in a pan and add the whole clove of garlic. Drain the Puntarelle and add to the pan and fry for one minute.

Cook the Fusilli for 8 minutes until al dente and drain. Add to the pan with the Puntarelle and mix well. Add the bottarga and serve with the grated peel of the lemon.

Recommended wine: Organic Wine Grillo Bianco - Azienda Agricola Adamo