LA MOLISANA RECIPES

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Spaghetto Quadrato n.1 Molise Coast to coast

RECIPES LA MOLISANA


Spaghetto Quadrato n.1 Molise Coast to coast

 
PREPARATION
DIFFICULTY
Medium

INGREDIENTS:

  • Red mullet fillets   320g
  • Cow's ricotta cheese   n.2
  • Ginger oil Colonna n.2 spoons   200g
  • Biological lemon juice n.2 teaspoons   n.2 cucchiai
  • Grate lemon peel to taste   n.2 cucchiaini
  • Fresh white pepper to taste   qb
  • Extra virgin olive oil to taste   qb
  • Salt to taste   qb
  • Fresh marjoram to taste   qb
  • Maggiorana fresca   qb

INSTRUCTIONS:

Cook the Spaghetto Quadrato® n.1 La Molisana in salted water, in the maintime mix the ricotta cheese with the ginger oil, the lemon juice, salt and pepper.

Wash and dry the red mullet fillets. Warm the plate, baste it with extra vergin oil and grill the fillets.

Drain the pasta and combine with the ricotta cheese.

Serve below  the red mullet fillets. Decorate with some fresh marjoram leaflet.