Ingredients
Salt, dried lemon peel, sage.
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€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.
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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.
Unique and special Sicilian red wine, the intense and complex flavour of mature red fruits, such as currant and plum, is merged perfectly with herbs and hints of cocoa.
Bottle Capacity: 0,75 lt
Medium wax ball made entirely by hand by artisans containing a small candle inside it.
Dimensions:
Diameter 16 cm Height 13 cm
As a slightly hazy appearance, fruity flavour and clear scent of olive green, very fragrant and fresh.
Bottle capacity: 0.75 litre
Pasta Semolina “Freno” SIGI, which reduces the glycemic index, the glycemic load, Calories and Cholesterol, leaving the taste completely unchanged.
(I.G. 11.3)
Pack: 2 kg