TROFIE WITH ROCKFISH, TAGGIASCA OLIVES AND MINI RED TOMATOES
Leonardo Pellacani
Menù Ingredients
q.s. Garlic
q.s. Parsley
Serve 6
Brown the chopped garlic in a pan with a drizzle of olive oil. When it is brown, add the chopped parsley and Èscorfano sauce. Stir and heat for few minutes. In the meantime, cook the trofie in boiling salted water, drain and toss them with the sauce. Transfer to a plate and garnish with chopped parsley and a drizzle of extra virgin olive oil.
