Boil penne “al dente” and let it cool down. Steam cockles until they open. Mix penne with cockles and cook together in olive oil and white balsamic vinegar. Season to taste. Serve cold as a starter.
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Boil penne “al dente” and let it cool down. Steam cockles until they open. Mix penne with cockles and cook together in olive oil and white balsamic vinegar. Season to taste. Serve cold as a starter.