RICE TAGLIATELLE, RED MULLET, PEPPERS AND BOTTARGA by Cristina Bowerman

Showcasing the fine and delicately flavoured flesh of red mullet, this gluten-free pasta recipe from Cristina Bowerman makes a vibrant and flavour-packed starter. The pasta is finished cooking in a homemade mullet stock, giving it an extra rich flavour of the sea.

 

Keep Reading: Recipe

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *