Cooking time: 4 / 6 minutesDescription
Features
Ingredients:
Grain semolina hard, eggs 32%
Form: Short pasta 4 ÷ 40 mm
Sheet thickness: 0,8 ÷ 1,2 mm
Width: 12 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
Chicche di minestra lend themselves to various cooking methods: they can be cooked directly in broth or in a first course sauce (taking care that the latter is slightly stretched since dry egg pasta absorbs more), as well as a classic pasta, therefore in abundant boiling salted water, taking care to mix after the first minute to keep the shape intact.
Italian quality
Produced and packaged in Italy.
Country of cultivation of wheat: Italy.
Country of milling: Italy
From the Cookbook
Goodies of pappardelle soup in seafood stew
To cook the beans: soak the beans the night before. The next day, drain and wash, proceeding to cook for about 20 minutes in a pressure cooker with water and the herbs, sage, rosemary and celery stalk. For the stew: prepare the minced meat with onion, garlic and bacon and fry in extra virgin olive oil, add the tomato paste and tomato puree. Complete with a light stock of white fish and chilli pepper. Adjust with salt and pepper from the grinder. Cook for about 20 minutes. To cook the fish morsels: heat a pan, add a little extra virgin olive oil with a clove of poached garlic, add the fish morsels and roast over a moderate heat, pour over some good dry white wine. Remove the fish morsels, filter the cooking liquid by putting it in the soup and keeping the morsels warm. To complete the soup: add the Chicche di Minestra di Pappardelle, recook and if necessary add some fish stock, cooking them for 6 minutes. Adjust the flavour.
For presentation on the plate: arrange in individual cocottes. Season with extra virgin olive oil, garnish with roasted fish morsels and garnish with crusty bread and fennel.
Ingredients
- 50 g extra virgin olive oil
- 70 g white onion
- 5 g garlic
- 50 g bacon
- 100 g tomato concentrate
- 500 g of mixed fish (turbot bites, amberjack and baby squid)
- chilli to taste
- 1 L white fish stock
- salt and pepper to taste
For the beans
- 200 g borlotti beans
- flavorings to taste (sage, rosemary, celery)
