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Ditalino pasta with cicadas and bluefin tuna roe
€ 18-20
Tags: Home-cooked dishes, Tasty
A first course that captures the essence of the sea in a concentrated and intense form. The ditalini pasta holds the sauce, enveloped in a natural cream made from sweet and savoury mantis shrimp. The bluefin tuna bottarga adds depth and a subtle smoky note, complementing the dish without overpowering it. The organic extra virgin olive oil brings everything together, whilst a hint of aromatic freshness lightens the whole.
Ingredients
- Ditalino pasta
- Sea scorpion shrimp
- Bluefin tuna bottarga
- Extra virgin olive oil
- Garlic
- Fresh parsley
- Black pepper
- Sea salt
Tips
- Best season: all year round, though preferably when the cicadas are at their plumpest and most flavourful.
- Wine pairing: a full-bodied, mineral-driven white, such as a Fiano or a Verdicchio dei Castelli di Jesi.
- Served: hot, with a light final stir to preserve the dish’s natural creaminess.