Description
Features
Ingredients:
semolina of wheat exchange market Lasted, eggs 32%
Form: Irregular short pasta
Sheet thickness: 0,9 ÷ 1,3 mm
Width: irregular
Appearance: bright yellow colour, rough and porous sheet.
Smell: Proper and characteristic of egg pasta
Useful Info
Product Lifetime: 18 months from the production date
For proper storage: Store in a cool, dry and ventilated place, away from heat and light sources.
Allergens: Gluten, Eggs
May contain soy and mustard
Average nutritional values (per 100g)
KCAL: 371
KJ: 1569
Fat: 4,8 g of which saturated 1,47 g
Carbohydrates: 65,6 g of which sugars 1,4 g
Fiber: 2.4 g
Protein: 15,1 g
Sale: 0,10 g
Cooking methods
Cook in plenty of water (2 liters for every 100 g of pasta), salted when boiling. Dip the pasta into the water. Do not stir the pasta in the first minute of cooking to preserve the length of the product. Cook over high heat for the indicated cooking time. Drain the pasta and stir it in the pan with the sauce to ensure that it absorbs it.
Italian quality
Produced and packaged in Italy.
Country of cultivation of wheat: Italy.
Country of milling: Italy
From the Cookbook
Maltagliata au gratin with field chicory, anchovy and pecorino cheese
In a large saucepan, cook the sheets for about 4 minutes with salted water and a little extra virgin olive oil. Remove and dry them on a clean towel. Dip the coarsely chopped chicory into the same water and cook it for 4 minutes. Drain the chicory and then add it to the pan. Clean the chicory and chop it coarsely. For the chicory: chop the onion and garlic very finely and fry in a non-stick pan. When it is well dried, add the chopped anchovy. Pour in the vegetable broth and cook over low heat for 5 minutes. Add the blanched and chopped chicory. Season with the grated pecorino. For the handkerchiefs: divide the dough into 6 handkerchiefs of 8×8 cm, fill the center with the chicory, fold them into triangles and place them in individual cocottines. For the béchamel: boil the milk, season with a little salt and white pepper. Mix oil and flour with a whisk by pouring boiling milk. Cook for a few minutes avoiding to create lumps. Glaze the individual handkerchiefs with the same creamy sauce and season with pecorino mixed with breadcrumbs. Gratin in a preheated oven at 180° C for 12 minutes. Garnish with some roasted bacon.
For the chicory filling
- 50 g EVO oil
- 80 g white onion
- 2 g fresh red pepper
- 60 g anchovy in oil
- 10 g garlic
- 100 g vegetable broth
- 300 g field chicory
- 40 g aged pecorino cheese 10 g rosemary
For the béchamel sauce
- 300 g fresh milk
- 30 g EVO oil
- 30 g white flour
- to taste salt and white pepper
- 30 g pecorino and breadcrumbs
- 4 slices of bacon