Ingredients
GIA Anchovy Paste 20 g
GIA Garlic Puree 5 g
GIA Chilli Puree 5 g
Broccoli florets 400 g
Spaghetti 320 g
Walnut kernels 40 g
Toasted breadcrumbs 50 g
Preparation
Sauté oil, GIA GIA Anchovy Paste, GIA Garlic and Chilli Puree, add the broccoli, add a glass of water and cook the broccoli for about 10 minutes. Cook the spaghetti, once cooked, sauté them with the broccoli, plate and garnish with chopped walnuts and toasted breadcrumbs.
Sautéed cabbage with GIA GIA Anchovy Paste, sesame oil, and spring onions
ALL RECIPES
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GIA Oriental Salad Dressing
ginger, Scalogno in pasta
Chocolate and GIA Chilli Paste
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Spiced Eggs (or “Turkish Eggs”) with GIA Pastes in tube
Peperoncino in pasta, Scalogno in pasta
GIA fried mozzarella cheese sandwich
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Delicious appetizer snacks GIA
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GIA Avocado Toast
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Fresh Panzanella with GIA Anchovy
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GIA Ginger Popsicles
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Risotto with GIA Anchovy
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Champinoes al ajillo GIA
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Chicken Wings with GIA Ginger & Garlic
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Glazed carrots with GIA Shallot
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French peas with GIA Shallot
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Spicy broccoli spaghetti & GIA Anchovy
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GIA Mackerel Spaghetti
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Gnocchetti Sardi alla GIA
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Ingredients for 4:
400 g spaghetti
Fresh hot pepper
Olive oil
“Garlic Pasta”
One fresh tomato
Parsley
Preparation
Cook spaghetti in plenty of salted water. In the meantime, heat “Garlic Pasta” in a frying pan with a little olive oil and one coarsely minced fresh hot pepper. When the spaghetti is ready, drain and add to the frying pan, sautéing briefly. Serve with a diced fresh tomato and a sprinkling of fresh minced parsley.