Napoli

  • Ravioli sun-dried tomato
  • Di Napoli pâté
  • Paprika tapenade
  • Tomato tartar
  • Grated cheese
  • Lumpsucker caviar
Cook the pasta ‘al dente’ for 3-4 minutes. Make an opening at the top and place a slice of Di Napoli pâté over it. Subtly cover the pâté with the tapenade of semi-dried paprika peppers. Garnish with a few pieces of tomato tartar, lumpsucker caviar and grated cheese.


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