Cooking time: 4 / 6 minutesDescription
Features
Ingredients
Durum wheat semolina, eggs 32%, lemon essential oil 2,5%
Format
Long pasta
Thickness of the pastry
0,7 - 1,1 mm
Width
4 mm
Appearance
Bright yellow color, rough and porous crust
Bouquet
Typical of egg pasta with citrus notes
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
May contain soy and mustard
Average nutritional values (per 100g)
KCAL: 373
KJ: 1577
Fat: 4,6 g of which saturated 1,5 g
Carbohydrates: 67 g of which sugars 0,3 g
Protein: 15 g
Sale: 0,21 gr
Cooking methods
Cook in plenty of salted water (about 2 litres per 100 g of pasta).
Immerse the pasta without stirring for the first minute to preserve its length.
Cook over high heat for 4–6 minutes, then stir in the seasoning to enhance its aroma and flavour.
structure.
Italian quality
Produced and packaged in Italy
Wheat grown and milled in Italy
From the Cookbook
Tagliatelle with lemon with smoked char, cardoncelli and Varnelli
Cut the cardoncelli mushrooms into cubes. Froth the butter in the pan. Add the char, the cardoncelli mushrooms and sauté quickly. Deglaze with Varnelli and let it evaporate. Add the cream and fennel. Leave the sauce to dry until a creamy density is obtained. Cut the whole cardonello mushroom into slices. Roast the slices in oil until they turn golden brown. Reduce the cream by one third. Cook the tagliatelle in plenty of salted water, taking care to mix the pasta only when it starts boiling again. Cook for 4 minutes and drain. Risotto them in the sauce, adding a little cooking water if necessary.
Present the noodles in individual plates. Decorate with the caviar, the trout roe, the roasted cardoncello. Stain with the milk cream reduction.
- 160 g smoked char (gold trout)
- 30 g Varnelli (or Mistrà)
- 200 g cardoncelli mushrooms
- 200 g cream of milk
- 5 g chopped fennel
Introduction
- 100 g cardoncelli mushrooms
- 30 g “parmesan of the poor” (toasted breadcrumbs with EVO oil)
- 10 g EVO oil
- 5 g trout caviar (Trota Oro)
- 5 g gold trout roe
- 150 g cream of milk
