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https://www.raiplay.it/programmi/esem... - The Improtas prepare a first course of dried pasta using a variety typically produced in Naples and seasoned with a very full-bodied red mullet sauce. In Neapolitan cuisine, some shapes considered typical are of great importance: mixed pasta, or munnezzaglia, for example, which was once the leftovers from all the pasta drawers and was sold by weight. This is the case of the long candles, whose name derives from candles, from which they inherit their cylindrical shape, they are a type of long pasta, with a larger diameter than ziti. It is broken into irregular pieces and is ideal for accompanying full-bodied sauces. Ingredients: 300 g of candelas 4 red mullets 200 g of peas 1 clove of garlic 2 spring onions 30 g of tomato paste 2 coppery tomatoes 10 datterini tomatoes 60 g of black olives ½ glass of white wine 500 ml of vegetable stock 1 lemon basil parsley salt and pepper extra virgin olive oil