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.
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Cooking tools:
- Stove
- Pot
- Colander
- Chef's knife
- Cutting board
- Potato peeler
- Skillet
- Wooden spoon
- Serving bowl
- Plate
Ingredients
- 350 g0SX0171
- 250 g tomatoes, ripe and firm
- 1 clove garlic
- 50 g botargo
- 1 sprig wild fennel
- 1 small bunch basil
- salt
- pepper
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