Pasta al Tonno with Anchovies, Frise, and Bottarga by @federicofusca
25 min
Medium
4 servings
🍝
380 g
Fileja
🐟
200 g
Tuna In Olive Oil
🐟
5
Anchovies
🍞
2
Frise
🐟
Bottarga Di Tonno
🧄
2
Garlic Cloves
🫒
Olive Oil
🧂
Salt And Pepper
Preparation Steps
Step 1/4
Boil Fileja until al dente.
Step 2/4
Sauté garlic, anchovies, and tuna.
Step 3/4
Crumble frise; mix with pasta.
Step 4/4
Season with bottarga, oil, salt, pepper.
Composition
Ingredients
Types
Pasta, Fish, Bread, Vegetables, Condiments
Ingredients
Fileja, Tuna in olive oil, Anchovies, Frise, Bottarga di tonno, Garlic cloves, Olive oil, Salt and pepper
Allergens
Gluten, Fish
Dietetics
Dietary regimen
Mediterranean
Calories
to inform
Macro nutrients
to inform
Nutritional Information
Minerals
to inform
Vitamins
to inform
Preparation
Time Information
Preparation
15 minutes
Cooking
10 minutes
Overall
25 minutes
Difficulty
Level
Medium (2/4)
Steps
4 steps
Equipments
Utensils
pot, pan, knife
Appliances
stove
Type
Type
Type Of Dish
Main Course
Occasions
Lunch, Dinner
Origin
Source
Platform
Original Creator
@federicofusca
Origin
Cuisine
Italian
Geographic
to inform
Various
Aspect
Texture
Crunchy
Flavors
Salty, Umami
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos
room temperature : , fridge : Up to 3 days (in an airtight container), freezer :