Noirs® cappesante ed erba cipollina


Delicious, seductive and sophisticated, the Noirs with scallops and chives surprise with their aromatic and delicate taste, which does not require elaborate seasonings. The squid ink pasta gives off a pleasant smell of the sea, besides guaranteeing a strong visual impact.

Free-range hens’ eggs exclusively coming from Italian farms.

Reheating procedure

• 2′ in boiling water
• 3′ in a pan
• 6′ in traditional oven

Try this recipe

Noirs® Capesante ed Erba Cipollina (sea scallops and chives) with aubergine caponata.

• Zini Noirs Capesante ed Erba Cipollina
• Aubergines
• Pine nuts
• Celery
• Raisin
• Plain flour
• Fresh basil leaves
• Extra virgin olive oil

Cut aubergines into cubes, salt and let vegetable water drain. Lightly flour, fry in a pan and dry using paper towels. Soak raisins, cut celery into cubes and stir fry in a pan with oil. Add salt, pine nuts, raisins and aubergines to obtain caponata. Cook Noirs in salted water for 2 minutes, drain and stir fry with caponata. Finish the dish with some basil leaves and a drizzle of extra virgin olive oil and serve.

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