Ghiottole, collard, sea urchins and sultanas | Italian Pasta De Cecco Recipes
Italian recipes: recipes for sauces and pasta | Ghiottole, collard, sea urchins and sultanas | De Cecco Hungary.
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
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