Filini goodies

5,90 

A classic cut for soups that satisfies both adults and children, to be enjoyed in both meat and vegetable broth. Filini's chicche are a mix of thin and irregular ribbons hand-made from the sheet of Aldo's pasta. Simplicity and body in a single dish. To be tasted to understand that Aldo's Pasta is Egg Pasta.

Cooking time:  4 / 6 minutes

COD: PDA_CCFI Category:

Description

Features

Ingredients:  semolina of germ Lasted, eggs 32%
Form: Short pasta 4 ÷ 40 mm
Sheet thickness: 1 ÷ 1,4 mm
Width: 1 mm
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: 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

Once the broth is ready, immerse the Chicche in the soup and cook according to the cooking times indicated. This type of pasta can also be enjoyed as a first course: in this case, bring plenty of water to the boil and add salt. Dip the pasta into the water, stirring gently after the first minute. Drain, always following the cooking times indicated, and season to taste. It is also possible to cook the pasta directly in the sauce.

Italian quality

Produced and packaged in Italy.
Country of cultivation of wheat: Italy.
Country of milling: 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