These creatures seem unknown on this side of the pond. Googling for recipes I found this
which seems promising, but I would prefer pasta to "stew". I found a recipe in Italian
and google's translation service allowed me to get the general idea (white wine is added to the pan, the dry spaghetti is then added and the pan is covered to allow the spaghetti to cook) but if someone has the actual or similar recipe in english that would be great!
Also if anyone has experience cooking these little monsters, how much liquid do they give up during cooking? Will all of it be released or can cutting into them after they are cooked be messy?
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