Italian Dry Pasta.100% Durum Wheat Semolina.From Gragnano near Naples in Italy.Suitable for Vegetarians.Garofalo has been making pasta for over 300 years in Gragnano near Naples in Italy, the home of pasta. Made from 100% robust desert durum wheat and shaped using a bronze die gives Garofalo pasta its premium taste and texture.Pappardelle Nido are large flat ribbons of pasta curled up into nest (nido) shapes They originate in the centre-north of Italy and more precisely in Tuscany, where they are found in many traditional recipes. The name also originates from the Tuscan dialect, the verb "pappare" means to `gobble up'By just serving Pappardelle you create a special effect; they work with all types of sauces but especially chunky rich game sauces were traditionally served with Pappardelle.Recipe:Â Pappardelle with Gorgonzola Porcino and Radicchio
Suitable for vegetariansProduct information
100% Durum Wheat Semolina.
From Gragnano near Naples in Italy.
Suitable for Vegetarians.
Garofalo has been making pasta for over 300 years in Gragnano near Naples in Italy, the home of pasta. Made from 100% robust desert durum wheat and shaped using a bronze die gives Garofalo pasta its premium taste and texture.
Pappardelle Nido are large flat ribbons of pasta curled up into nest (nido) shapes They originate in the centre-north of Italy and more precisely in Tuscany, where they are found in many traditional recipes. The name also originates from the Tuscan dialect, the verb \pappare\ means to `gobble up'
By just serving Pappardelle you create a special effect; they work with all types of sauces but especially chunky rich game sauces were traditionally served with Pappardelle.Country of Origin
Storage
Preparation and Usage
SUITABLE FOR VEGETARIANS.Instructions
Bring a large pan of water to the boil and add salt if required. Keeping the water at a rolling boil add the amount of pasta needed. Stir with a wooden spoon to prevent the pasta sticking together and to avoid damaging the pasta. Cook for the recommended time, drain and serve.
Recipe
Pappardelle with Gorgonzola, porcini, radicchio and pine nuts.
Ingredients for 4 people:
300g of Garofalo pappardelle,
80-100g gorgonzola dolce,
40 ml milk,
30g pine nuts,
20ml of extra virgin olive oil,
1 clove of garlic,
1 banana shallot finely chopped,
15g Chioggia radicchio, finely shredded (Use red endive, if radicchio not available),
15g dried porcini (reconstitute in 70-80 ml hot water for 20 minutes).
Remember to keep the soaking water for thinning the sauce afterwards to intensify its flavour.
(When well rehydrated chop finely to a paste).
Method:
In a large sauce pan, place the EVO, the garlic and the finely chopped shallots and saut slowly taking care not to burn the garlic. Dilute the shallots mix with some of the dashi (porcini soaking liquid) .Add the gorgonzola, and melt gently. Add the milk to keep the cheese creamy and loose.
In a separate dry pan toast the pine nuts, chop roughly and keep it aside.
In the meantime boil a copious amount of water (at least one litre per 100 g of pasta), and when boiling add the salt (roughly speaking 2 tbsp. of rock salt), add the pasta, stir well from time to time. The right al dente time for pappardelle is 8 minutes, so to enjoy fully the Garofalo flavour and ite\ stick to the advised cooking time!
Drain the pasta, (saving some of the water for the sauce) and pour the gorgonzola sauce in, mix well, adding 10 ml of boiling water, then the pine nuts and a handful of the radicchio finely shredded. The addition of the radicchio must be done for last to maintain its vibrant colour.
Adjust seasoning and serve at once.Package Type
Recycling Information
Other Information
Pasta di Gragnano PGI
Importer:
Specialist Foods Ltd.,
Highfield Nurseries,
Slip Lane,
Old Knebworth (UK),
Hertfordshire,
SG3 6QG.
Brand
Manufacturer
Via dei Pastai, 42,
80054 Gragnano (NA).
Importer
address:
Specialist Foods Ltd. Highfield Nurseries, Slip Lane, Old Knebworth,
Hertfordshire, SG3 6QGReturn To Address
80054 Gragnano (NA),
Italia.
Typical Values
per 100 g
Energy
1489 kJ
351 kcal
Fat
1,0 g
of which saturates
0,2 g
Carbohydrate
70 g
of which sugars
3,0 g
Fibre
3,0 g
Protein
14 g
Salt
<0,01 g
Ingredients
Allergen Information
Allergy Information
Dietary Information