Set on one of the most beautiful and suggestive bay of the of Ischia. La Rondinella offers to our customers perfumes and tastes of the island
Ingredients 4 servings
400 g of bucatini, Cream of zucchini, 1 sachet of saffron, 12 prawns, 300 g of squid
In a saucepan, brown the peeled prawns with garlic, oil and chilli. Add brandy and let cook over high heat for 5-6 minutes. Add 4 slices of tomatoes cloves and a pinch of salt. Take the sauce of squid before-prepared, 4 tablespoons of cream of zucchini and cook for another 5 minutes.
Pan-fry the pasta and serve.
The dish is ready!