The cooking time is the same as for maccheroni: 7 minutes in abundant boiling water (100 grams of salt per liter), drained and sautéed in a pan with a fine sauce already made.

For example, artichoke hearts with mint. Or if you happen to have read about the ‘susci & sushi’ prepared by Moreno Cedroni at his Madonnina del Pescatore restaurant at Marzocca di Senigallia near Ancona, you’ll know that he alternates the sushi with an anchovy between each. Add a little lime juice. A delight to look at and to taste. 
 

Cooking Time 7/8 min.

Weight  500g