Pasta is a girl's best friend. Especially this girl. I've mentioned more than once about my love for pasta lunga, Like this dish prepared for me by young Chef Fabrizio Mellino of Quattro Passi. The restaurant is in Nerano, a small town that hugs the Sorrento Peninsula's coast line. Mellino, howeer, decided to add flavours from his experiences in Japan to this dish.
The past sauce is made from three types of miso from three different regions in Japan together with a shrimp and scampi bisque. The homemade tagliolini egg pasta is cooked delicately then placed in the sauce and topped with borage flowers.
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