We did not know them, these small amusing Italian raviolis stuffed with fish. And they are delicious!
6 PERS
PREPARATION: 10 min
COOKING: 5 min
Peel the garlic clove, then slice up in slightly thick pieces. Pan fry on low fire with a little olive oil and the pimento (whole!), until coloured. Set aside.
Cook the raviolis in a large pot of boiling water for 2 or 3 min, then drain them roughly. Pour them in the pan and quickly cook on a high flame. Sprinkle with chopped parsley away from the fire and serve immediately. Eventually add home-made glazed tomatoes.
Also check out the trattoria of Roberta in Montmartre.
L’Italie de Roberta, by Roberta Nacmias and Sébastien Cauchon, published by Editions Brigitte Eveno, €19.90.
Also discover the gnocchis with sbrinz cheese and the pasta withanchovies like in Sicily.
