PesceAzzurro | Ristorante Self-Service di Pesce
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Tub Gurnard 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, tub gurnard (26%), extra virgin olive oil, water, 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 the freshly drained tagliolini, tossing them in a pan. |
Additional information
| Weight | 390 kg |
|---|---|
| Dimensions | 7 × 7 × 8,5 cm |
| Ingredients | tomato, tub gurnard (26%), extra virgin olive oil, water, 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 the freshly drained tagliolini, tossing them in a pan. |
Additional information
| Weight | 390 kg |
|---|---|
| Dimensions | 7 × 7 × 8,5 cm |
| Ingredients | tomato, tub gurnard (26%), extra virgin olive oil, water, 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 the freshly drained tagliolini, tossing them in a pan. |
Description
This mackerel and chickpea sauce, without colourings or preservatives, is ideal as a condiment to prepare quick first courses combined with long pasta. Together, the ingredients have important nutritional values: mackerel is a typical blue fish of Italian cuisine and is rich in omega-3s and chickpeas are an excellent source of protein.
The combination of ingredients creates a bold mix of flavours that goes perfectly with the tomatoes, that enhance the flavour of the sauce.
For an easy and quick recipe, we recommend combining it with chitarrine pasta: toss the chitarrine pasta al dente directly into the sauce heated in a pan with a drizzle of extra virgin olive oil. For a personal touch, you can add a pinch of oregano.
