Spinach Fusilli salad with botargo | Italian Pasta De Cecco Recipes
준비 Chop a tomato with a sharp knife. Slice the chive finely. Cook the pasta in boiling salted water; drain it and cool it under running water, drain it and dry
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Colander
- Kitchen towel
- Mixing bowl
- Grater
- Plate
Ingredients
- 320 g Fusilli n° 34 con spinaci
- 50 g mullet botargo
- 10 g chive
- salt
- pepper
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