Ingredients for 4 persons:

  • 250 gr. of Tagliolini Filotea
  • 2 fillets of salted codfish
  • 3 picadilly tomatoes
  • Chopped parsley
  • salt white wine
  • flakes of black cyprus salt
  • white wine
  • 1/2 onion
  • Extra virgin olive oil
  • bread
  • chilli pepper
Taste tagliolini


Slowly heat the oil with the onion in a pan over low heat. Add codfish and cook for few minutes and simmer with white wine until reduced. Then put small diced tomatoes and cook for 15 minutes. Season to taste with salt.

In another pan toast breads crumble with a little bit of oil.

Cook Taglioni filotea in plenty of salted boiling water, drain the pasta and toss it in the pan with sauce, add a little bit of chilli pepper and toast breads crumble.

Serve adding a touch of chopped parsley.


Buon appetito!

Ringraziamo Eleonora, Viola e Marianna foodbloggers romane di autrici della ricetta realizzata con la nostra pasta all’uovo e della foto.