Spaccatella with botargo and fennel | Italian Pasta De Cecco Recipes
Italian recipes: Spaccatella with botargo and fennel. De Cecco United Kingdom | Italian Sauces and Pasta Recipes.
Ingredients
- 350 g0SX0171
- 250 g tomatoes, ripe and firm
- 1 clove garlic
- 50 g botargo
- 1 sprig wild fennel
- 1 small bunch basil
- salt and pepper
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