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Preparation: bring 1/3 cup of water and 2 tbsp of Extra Virgin Olive Oil to a boil in a large non-stick skillet or pan. Add the contents of the package, cover and cook until most of the water has absorbed.
Useful tips: during cooking add 1/2 glass of white wine and 2 anchovies fillets.
Wine: Sangiovese di Romagna DOC or medium bodied red wine.