RUSTICHELLA D’ABRUZZO | FUSILLONI GIGANTI | 500G

4.85

Description

Bigger than the classic shape (6 cm long and 1,8 cm large), Rustichella d’Abruzzo Fusilloni pasta is cooked by Chef Arcangelo Dandini (from ‘L’Arcangelo’ restaurant, in Rome) and Pasquale Torrente (from ‘Al Convento’ restaurant, in Cetara) in their special recipe “Gricia a Mare”, with crispy cheek lard and prawns. We recommend it with rich a sauce with a bit of extra virgin olive oil. Cooking time: 13-15 minutes.