Ghiottole, collard, sea urchins and sultanas | Italian Pasta De Cecco Recipes

Name: Ghiottole, collard, sea urchins and sultanas | Italian Pasta De Cecco Recipes
Ingredients: 240 g0SX0134; 150 g fish stock; 100 g boiled collard stalks; 100 g collard purèe; 3 anchovies; 2 garlic cloves; 56 moistened sultanas; 52 iced diced sea urchins; 5 oysters; 200 g collard leaves; to taste Extra Virgin Olive Oil, salt and white pepper

www.dececco.com

이탈리아 요리법: Ghiottole, collard, sea urchins and sultanas. De Cecco 한국 | 이탈리아 소스와 파스타 조리법.

View full recipe on www.dececco.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.dececco.com.

Share this recipe:

Cooking tools:

Pacojet
Blender
Pot
Saucepan
Skillet
Colander
Mixing bowl
Kitchen towel
Stove
Freezer
Microplane
Spatula
Chef's knife
Cutting board
Mold
Plate

Ingredients

240 g0SX0134
150 g fish stock
100 g boiled collard stalks
100 g collard purèe
3 anchovies
2 garlic cloves
56 moistened sultanas
52 iced diced sea urchins
5 oysters
200 g collard leaves
to taste Extra Virgin Olive Oil, salt and white pepper

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

Get recipes worth saving and practical cooking tips. No account needed.

Get recipe ideas by email

Ghiottole, collard, sea urchins and sultanas | Italian Pasta De Cecco Recipes

Ingredients

Ready to cook this?

More Like This