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Malloreddus with artichokes and bottarga

RECIPE PREPARED WITH LA CASA DEL GRANO IS MALLOREDDUS GROSSI 2

PREPARATION

30

MIN

COOKING

15

MIN

DIFFICULTY

MEDIUM

RECIPE FOR

4/5

PEOPLE

Method

  1. Start by cutting the mullet roe into flakes and set it aside
  2. Clean and wash the artichokes, soaking them in lemon water, before cutting them into strips. Now brown them in a frying pan over high heat with the evo oil, the parsley and a clove of garlic
  3. In a pot with a generous amount of salted water, cook the La Casa del Grano Is Malloreddus grossi 2. Once drained (keep some cooking water aside), toss them in the pan with the artichokes, a drizzle of oil and if they’re too dry, add a little cooking water
  4. Serve, garnishing with the flaked fish roe and a few sprigs of parsley

Ingredients

  • 360 g La Casa del Grano “Is Malloreddus grossi 2”
  • 5 artichokes
  • 100 g mullet roe
  • 1 clove of garlic
  • 1/2 Lemon
  • Parsley, q.s.
  • Evo oil, q.s.
  • Salt and pepper, q.s.

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