Give a touch of colour and taste to your lunch, and offer your guests something different! Mix fish and vegetables ingredients and enjoy the seasonal products that are now blossoming after a long winter! With a few simple ingredients and in a very short time, you will be able to obtain a great first course for you and your family.
Box for Pumi and lucky charm
Box Frisellina recipe, extra virgin olive oil and purée
Taralli with leccine olives and capers
Giardiniera (Mixed sweet and sour Vegetables)
Handmade Chocolate and Almonds Sweet Taralli
Handmade Potatoes and Rosemary Taralli
Tarallini garlic, olive oil and hot pepper
Ready made tomato sauce with tuna and capers
Peel and devein shrimps. Wash the asparagus, trim off any woody roots and slice them. Stir fry the garlic clove in a casserole add the asparagus keeping the tips aside and cook on a high heat for 10 minutes with a lid. Add the baby tomatoes cut in half and the asparagus tips. Cook for 10 more minutes, then add the shrimps, add salt if needed and cook 5 more minutes. Place your pasta in a large saucepan with boiling water and cook it until al dente. Drain the pasta when done, and mix it with the shrimps and asparagus sauce. What a wonderful spring treat!