FIOR D’INFERSA
SAGE SALT

Category: Brand:

12.10

The Fior d’Infersa is exclusively harvested by hand in the salt pans of Ettore and Infersa that are in front of Mothia Island. It’s an excellent quality salt, particularly soft, white and naturally fine. It’s been wisely enriched with aromatic herbs of the highest quality, hand-peeled lemon zests. It is strictly sun dried following the ancient Sicilian tradition.

Packaging: box with 100 gr glass

 

Availability:

1 In Stock

1 in stock

Ingredients

Salt, dried lemon peel, sage.

Lemon and Anchovies Tagliolini

Clean the anchovies from the interior, remove the fishbones, wash them under running water and dry them with kitchen paper.

Cook the tagliolini in a pot with plenty of boiling water, very slightly salted.

Meanwhile, apart, melt at moderate heat a nut of butter and a little olive oil in a large frying pan.

When the butter is melted, add the Sage salt, a pinch of pepper,  lemon juice and anchovies that have to fry for no longer than 5 minutes.

Drain the Tagliolini “al dente”, put it in a pan, skip it a couple of minutes with the anchovies and serve.

For 400 grams of tagliolini it takes about 300 grams of fresh anchovies.

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