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Wild-caught Scallop Kings from Hokkaido (Japan)
Thin crispy corn-rice corners with green peas
Freezing at the peak of freshness ensures that each dish will be rich in the pure
Other recipes call for simply baking the cousin to cauliflower with salt
this artisanal pasta cooks to perfection in 7-9 minutes
MALTAGLIATI mangosteen Wild-caught Scallop Kings from HokkaidoStill cut by hand, La Campofilone egg Maltagliati are very good with creamed peas, ideal with chickpeas or beans, suitable for baked pastry, but also excellent in a soup. Net weight: 250g Ideal for 4 servings Cooking time: 2 3 minutes in boiling water Ingredients: only eggs and durum wheat semolina from our own farm Shelf life: 30 months Width: undefinable Drying in 24 36 hours. Bronze extruded and flaked Dense and firm texture, delicate egg flavour
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