Pasta with mussels and pecorino romano cheese is a particular dish that will make many people turn up their noses but my advice is definitely to try it. In fact, at least on paper, the idea of combining fish and cheese has never made me crazy too, however, I must tell you the truth … mussels with pecorino romano cheese are really good for us. For the realization of the dish instead of the usual spaghetti, this time I opted for the calamarata. The only real difficulty in making the dish is managing the flavor because obviously the mussels and pecorino romano cheese are two rather salty ingredients. Continue reading “Pasta with Mussels and Pecorino Romano”
Spaghetti with Colatura di Alici (Italian Recipe)
Spaghetti with Colatura di Alici from Cetara – Italy (or Salted Anchovy Sauce) are a typical Campania DOP product that is obtained from a process of ripening anchovies immersed in water and salt. The peculiarity of the dish consists in the fact that all the ingredients (pasta excluded) must be inserted cold. This makes the recipe extremely fast and easy to make but the quality of the ingredients used will be of fundamental importance. Continue reading “Spaghetti with Colatura di Alici (Italian Recipe)”
