Cooking time: 4 / 6 minutesDescription
Features
Ingredients
Durum wheat semolina, eggs 32%
Format
Short pasta (4 – 40 mm)
Thickness of the pastry
1 - 1,4 mm
Width
1 mm
Appearance
Bright yellow color, rough and porous crust
Bouquet
Typical of egg pasta
Useful Info
Product lifespan
18 months from the production date
Food container
Store in a cool, dry, well-ventilated place, away from heat and light sources.
Allergens
Gluten, eggs
May contain soya and mustard
Average nutritional values (per 100g)
KCAL: 370
KJ: 1564
Fat: 5,6 g of which saturated 1,8 g
Carbohydrates: 61 g of which sugars 1,1 g
Protein: 16 g
Sale: 0,16 g
Cooking methods
For soups, cook directly in the broth for 4–6 minutes.
For dry preparations, cook in plenty of salted water (about 2 litres per 100 g of pasta),
stirring gently after the first minute.
Drain and season to taste, or cook directly in the sauce to aid absorption.
Italian quality
Produced and packaged in Italy
Wheat grown and milled in Italy
From the Cookbook
Filini soup treats with borlotti beans and shellfish
Leave the beans in cold water for 24 hours. Cook them in the pressure cooker for 20 minutes with salt, white peppercorns, sage and rosemary. Let the mussels and clams drain for a couple of hours. Open them in a hot pan with a clove of garlic and a little white wine. Separate the shells from the molluscs, filter the cooking water and keep it aside. Softly fry the onion, garlic and bacon in a saucepan. Add the concentrate and cooked beans. Bathe with speech bubble in hand. After a couple of minutes add the clams, mussels and their cooking water. Leave to cook on a gentle heat for 15 minutes. Cook the filini gems directly in the soup for about 4 minutes. Finally add the prawn tails.
In a separate pan, melt the butter. Flavor with garlic, sage and rosemary. Wet with the balloon and reduce. Strain and add to the soup before serving.
- 50 g EVO oil
- 70 g ripened onion
- 30 g garlic
- 50 g smoked bacon
- 80 g tomato paste
- 200 g dry borlotti beans
- 500 g shellfish (mussels and clams)
- 200 g Sicilian red prawn tails
- 600 g fish stock
To complete
- 100 g butter
- 50 g fish stock
- 1 whole garlic
- 3 sage leaves
- 2 sprigs of rosemary
