BUCATINI
It's a kind of spaghetti with a hole in the center. They therefore have a slightly larger diameter than spaghetti
Nutritional infos
VERDESCA
It is a typical Mediterranean shark. The blue shark is a fish belonging to the Prionace genus (Prionace glauca), which in turn belongs to the Carcharhinidae family. It is a species widespread in the waters of all temperate, tropical and subtropical seas, both in coastal areas and in the open sea.
This shark is also known as the blue shark due to its characteristic color. This fish can reach considerable dimensions, exceeding 3 meters in length and weighing 200 kg. It has an elongated, slender body, with a pointed head and a high dorsal fin. Its color varies from blue to gray, with a white belly. The blue shark is a voracious predator and feeds mainly on smaller fish, squid and crustaceans. Thanks to its speed and agility, it is able to successfully hunt its prey.
FROZEN SLICES OF VERDESCA (here 400g)
I use frozen slices of this fish, whose meat is delicate and very tender with a soft flavour. Here are two verdesca's frozen slices
You can read the nutritional information on the label.This 400g envelope contains about 308 Kcal. (529 Kj per 100g of meat)
HOW TO MANAGE AND COOK THE LONG PASTAS
here you can see 200g of BUCATINI (center holed spaghetti)
PUT THEM IN THE BOILING SALTED WATER
Wait just 15 seconds then push yout pasta completely into the boiling water. DO NOT CUT PASTA AND (DO NOT ADD OIL INTO THE WATER, it's useless): wait to mix from time to time - 5 minutes - with the appropriate tool.
COOKING TIME : The cooking time of bucatini, as for any type of pasta made only of water and flour, can vary from the minimum indicated on the package to a maximum of the double, provided that the pasta is truly Italian and that the flour is made with durum wheat.
Allow yourself to mix from time to time - 5 minutes - with the appropriate utensil so that the bucatini do not stick together.
REMEMBER THAT ITALIAN PASTA IS MADE OF DURUM WHEAT AND ALLOWS YOU TO CHOOSE THE DEGREE OF COOKING. LOW QUALITY PASTA IS NOT ITALIAN, EVEN IF YOU SEE THE FLAG. NUTRITIONAL DATA AND ALL INFORMATION MUST BE SHOWN ON THE PACKAGING. ALL ITALIAN PASTAS ARE EXCELLENT BUT
THE BEST PASTA OF THIS PARTICULAR KIND, IN MY OPINION, IS THE ONE THAT COMES FROM THE PUGLIA OR CAMPANIA REGION, BECAUSE IT IS MORE LIKELY THAT DOMESTIC PRODUCTION WHEAT IS USED
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