Macaroni goodies

5,90 

Chicche di maccheroncini differ from chicche di filini in terms of thickness: thinner and tapered, just like macaroni are. Structure, color and texture give Chicche di maccheroncini that something extra that egg pasta lovers will recognize immediately. To be tasted to understand that Aldo's Pasta is Egg Pasta.

Cooking time:  2 / 3 minutes

COD: PDA_CHMC Category:

Description

Features

Ingredients:  semolina of germ Lasted, eggs 32%
Form: Short pasta 4 ÷ 40 mm
Sheet thickness: 0,9 ÷ 1,3 mm
Width: 2 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

The ideal base for Chicche di minestra is a good meat or vegetable broth, as well as for a rustic soup, taking care to bear in mind that dry egg pasta absorbs a lot of water. Immerse the Chicche to boil, and stir if necessary only after the first minute. Le Chicche are also suitable for cooking directly in the sauce of your choice, always following the cooking times indicated on the package.

Italian quality

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

From the Cookbook

Goodies of macaroni soup with potatoes, porcini mushrooms and smoked whitefish

Fry the garlic, shallot, leek, speck and chopped fennel in olive oil. Add the potatoes, quickly blanch the porcini mushrooms. Wet with the broth available and cook for about 35 minutes. Cook the chicche in the porcini soup for about 4 minutes, making them simmer without letting them stick. Prepare a liason, emulsifying cream and egg yolks. Bind the cream with the heat off. Cut the whitefish into thin slices. Roll them up with a chive stem.

Divide the cream into individual bowls. Arrange the curl of whitefish on top and complete with the trout caviar. Whitefish (also known as whitefish) is a freshwater fish that belongs to the Salmonidae family. In the kitchen it is highly sought after for the high quality of its meat.

  • 50 g EVO oil
  • 5 g garlic
  • 80 g chopped shallots
  • 80 g julienned leek
  • 50 g finely julienned speck
  • 400 g diced potatoes
  • 500 g fresh diced porcini mushrooms
  • 10 g bastard fennel
  • 1,2 L vegetable broth (with dried porcini mushrooms)
  • 5 g chives
  • 200 g fresh cream
  • 40 g egg yolks
  • 100 g smoked whitefish