The Tipp
Trenette alla renaiola
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A historic dish salvaged from Pisa’s river tradition. The rough-textured, al dente trenette are enveloped in a flavourful, rustic combination of filleted salt-cured herring and fresh turnip greens, sautéed in a generous amount of garlic, extra-virgin olive oil and a bold touch of chilli pepper. The pasta’s enveloping texture pairs perfectly with the fish’s iodized savoriness and the slightly bitter note of the greens.
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