Calemari & Trevisano Pasta
Got some beautiful fresh Calimari from Italy in the Globus store in Zurich and prepared the following dish:
Calimari beaten and sautéd in olive oil, garlic, peperoncini for 2 minutes while adding salt, in the end sprinkle with lemon juice.
Orechiette with trevisano and rocket salad:
heat olive oil in pan, add onions and garlic, throw in the trevisano, cook for short time then add a splash of white wine. In a bowl mix this with the pasta and the rocket. Dead simple and utterly georgious!
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