I want to use this in a seafood pasta. Fettuccine, big shrimp, and tomatoes. Would this make sense? Any recommendations/tips? I bought this in a market in Florence. I’m worried about using it poorly. Thanks!!
by sansansfw_18
6 Comments
WiseSpunion
I’d use this in pair with tomato paste, garlic, onion when creating a sauce
LazarusHimself
please post the ingredients list
thebannedtoo
I usually don’t trust this kind of product, mostly if used to enrich a pasta. Pasta sauces in general are always better from scratch and much fresher. You can try though, obviously.
I’d personally use this as an appetizer. On a bruschetta and maybe adding some tiny chopped olives (taggiasche are good) on top, or parsley. Before your pasta. + nice fresh glass of white wine.
For the pasta: soffritto d’aglio (garlic), pomodorini, shrimp and finally saffron mixed with a small coffee cup of water at the end.
6 Comments
I’d use this in pair with tomato paste, garlic, onion when creating a sauce
please post the ingredients list
I usually don’t trust this kind of product, mostly if used to enrich a pasta.
Pasta sauces in general are always better from scratch and much fresher. You can try though, obviously.
I’d personally use this as an appetizer. On a bruschetta and maybe adding some tiny chopped olives (taggiasche are good) on top, or parsley. Before your pasta. + nice fresh glass of white wine.
For the pasta: soffritto d’aglio (garlic), pomodorini, shrimp and finally saffron mixed with a small coffee cup of water at the end.
Sardella!
Would work in a puttanesca
This seems to be more for bruschetta.