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Pasta Gragnano, that something extra that makes it preferable, even abroad, its respect for ancient wisdom, knowledge of the best meal, strictly wheat in traditional extrusion dies, the wide variety of formats more than 140, many of whom invented in Gragnano, crystal clear water of the Mons Lactarius, alredy praised by ancient Roman writers, and passion for this craft that unites entrepreneurs and workers, who over the centuries, thousands of difficultiesand sacrifices for generations, have made an Art. The White Art.
Cooking time :11 minutes
Peel the garlic, place it in a pan with warm oil and fry until golden then add the whole chillies and cook until swollen and glossy. Remove the pan from the heat without burning them, remove the pan from the heat, drain the chillies and the and the garlic, crush and put them back in the pan with the oil. Cook the pasta in plenty of boiling salted water. Drain it al dente in a serving dish, mix it with the garlic and the chilli dressing and 3 tbsp of the cooking liquid, mix well and serve with a sprinkle of chopped parsley
Manufacturer: Gragnano in corsa
Forum & F.A.Q.
Rigatoni with broad beans and dried and fresh tomatoes
Ingredients for 5 people:
- Rigatoni Pastificio “Gragnano in Corsa”
- Broad beans Leonforte
- Dried cherry tomatoes in olive oil “Casa Morana”
- 6 fresh Pachino or cherry tomatoes
- Extra Virgin Olive Oil “110 e lode” Oleificio Gulino
- Pecorino romano
- 1 clove of garlic
Ricetta - 17/10/2012 - http://www.italianqualitypasta.com/ ( Network O.I.P. )
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