The new year brings a new chapter of the Carmiano Food Lifestyle & Design Thinking project.
This month, illustrator luigi_leuce and chef danilodivuolo from hotelscrajoterme_ present a dish that brings to life an authentic, seasonal creation.
Tubettoni with cauliflower, stockfish ventricles, baked olives, capers, and rosemary are a celebration of winter ingredients, made even more vibrant by Luigi’s originality and playfulness.
Ingredients:
🍝 280g Tubettoni #Carmiano
🥦 1 medium cauliflower
🐟 4 stockfish ventricles, soaked and cleaned
🫒 60g dried black olives
🫒 10g capers
🧄 1 garlic clove
🍷 White wine, to taste
🌿 EVO oil, to taste
🌿 4 sprigs of rosemary
🌶️ Freshly ground black pepper
Olives and capers, for garnish (to taste)
Discover the full recipe on our website!
#PastificioCarmiano #PastaCarmiano #Gragnano #MadeInItaly