PesceAzzurro | Ristorante Self-Service di Pesce
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Swordfish and Aubergine Sauce
4,20 €
Handmade product, free of colourings and preservatives.
Recommended portion for three people.
Additional information
| Weight | 390 kg |
|---|---|
| Dimensions | 7 × 7 × 8,5 cm |
| Ingredients | tomato pulp, swordfish (13%), aubergines (11%), extra virgin olive oil, parsley, salt, garlic, chilli pepper. Store in a cool, dry place, away from direct sunlight. Once opened, keep refrigerated for no more than two days. |
| Net Weight | 195g |
| The Chef Recommends | Heat the sauce and add freshly drained chitarrine pasta, tossing it in the pan. |
Additional information
| Weight | 390 kg |
|---|---|
| Dimensions | 7 × 7 × 8,5 cm |
| Ingredients | tomato pulp, swordfish (13%), aubergines (11%), extra virgin olive oil, parsley, salt, garlic, chilli pepper. Store in a cool, dry place, away from direct sunlight. Once opened, keep refrigerated for no more than two days. |
| Net Weight | 195g |
| The Chef Recommends | Heat the sauce and add freshly drained chitarrine pasta, tossing it in the pan. |
Additional information
| Weight | 390 kg |
|---|---|
| Dimensions | 7 × 7 × 8,5 cm |
| Ingredients | tomato pulp, swordfish (13%), aubergines (11%), extra virgin olive oil, parsley, salt, garlic, chilli pepper. Store in a cool, dry place, away from direct sunlight. Once opened, keep refrigerated for no more than two days. |
| Net Weight | 195g |
| The Chef Recommends | Heat the sauce and add freshly drained chitarrine pasta, tossing it in the pan. |
Description
This swordfish sauce and aubergines are the ideal condiment to prepare tasty fish first courses. Prepared for those who love pasta and fish, we have thought of this combination to give you a simple yet distinctive product, made with only natural ingredients, without preservatives or colourings.
We recommend you try it with chitarrine pasta. Preparation is very simple: cook the pasta in plenty of salted water; meanwhile, heat the sauce in a pan with a drizzle of extra virgin olive oil, drain the al dente guitars and toss them with the sauce.
