FILOTEA LIVE
Linguine with pate of dried tomatoes and stracciatella
Ingredients for 4 portions: 250 g of Filotea egg linguine; 100 g di dried tomatoes; 150 g of stracciatella cheese; extra virgin olive oil.
Spaghetti alla Chitarra with Peperoni Pesto
Ingredients for 4 people: 250 g of Spaghetti alla Chitarra Filotea; 1 1 red pepper; 1 green pepper; 1 red Tropea onion; 3 tablespoons grated Parmesan cheese; extra virgin olive oil; salt to taste.
Linguine with pesto beans and pecorino cheese
Ingredients: 250 g linguine all’uovo Filotea; 500 g fresh broad beans; 3 tablespoons grated pecorino romano; 3 tablespoons extra virgin olive oil; Holy oil (chili oil) to taste; Garlic to taste.
Bronze drawing: because tradition is always right
The bronze die is a traditional part of processing the dough, but this alone does not justify its use. Metal in fact costs more than other materials (e.g. Teflon) and requires a longer processing time. But the qualitative benefits that the use of bronze dies gives to the pasta are huge.
Egg-shaped macaroni with Chinese vegetables
Ingredients for 4 people: 250 gr of Filotea Maccheroncini ; 1 leek; 1 zucchini; 3 carrots; 2 tablespoons of extra virgin olive oil; 4 tablespoons of soy sauce
Tagliatelle with Venetian spider crab
Ingredients for 4 people: 250 gr. of tagliatelle all’uovo Filotea; 2 medium sized spider crabs (about 350-400 gr. of crabmeat); 1 lemon; 1 bunch of parsley; 1 sprig of fennel fronds; 2 bay leaves; 7 cherry tomatoes; 1 clove garlic; 5 black peppercorns; a pinch of red pepper; salt to taste; extra virgin olive oil.
