Cooking time: 4 / 6 minutesDescription
Features
Ingredients
Durum wheat semolina, eggs 32%, toasted cocoa bean husks 6%, toasted cocoa bean nibs 2%
Format
Long pasta
Thickness of the pastry
0,8 - 1,2 mm
Width
7 mm
Appearance
Deep brown color, rough and porous crust
Bouquet
Toasted and aromatic notes, with hints of cocoa
Useful Info
Product lifespan
18 months from the production date
Food container
Store in a cool, dry place, away from heat and light.
Allergens
Gluten, eggs
May contain soy, mustard and hazelnut
Average nutritional values (per 100g)
KCAL: 375
KJ: 1583
Fat: 5,7 g of which saturated 1,9 g
Carbohydrates: 63,2 g of which sugars 1,9 g
Fiber: 2,8 g
Protein: 16,2 g
Sale: 0,1 g
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
Pasta and Cocoa with porcini ragù, dried fruit and
yellow pumpkin cream
Prepare the pumpkin cream
In a saucepan, sauté the onion and herbs in a drizzle of oil. Add the pumpkin and diced potatoes, cover with water, and cook until tender. Remove the herbs and blend until smooth and thick.
Prepare the porcini ragù
Clean the mushrooms and dice them into about ½-centimeter cubes. Sauté them in a pan with garlic and parsley until golden. Toast the nuts. In another pan, melt the butter and toast the pine nuts, hazelnuts, and pistachios. Season with salt and pepper. Prepare the truffle wafer
Mix the truffle pâté, Parmesan, flour, and egg white until smooth. Roll out thinly and microwave (or oven) until golden brown.
Complete the dish
Cook the chocolate tagliatelle, then toss them with the demi-glace, porcini mushrooms, and dried fruit. Stir in the Parmesan cheese. Pour the pumpkin cream onto the bottom of the dish and garnish with a few rosemary sprigs.
Ingredients for people 6
- 400 g Aldo Pasta and Cocoa
- 200 g fresh porcini mushrooms
- 300 g yellow pumpkin
- 100 g Potatoes – 100 g
- 20 g Onion
- 10 g minced garlic
- 10 g chopped parsley
- 30 g Pine Nuts
- 30 g Hazelnuts
- 30 g Pistachios
- 20 g Butter
- 50 g EVO oil
- 100 g Veal demi-glace (roast gravy)
- 5 g Aromatic herbs (bay leaf, rosemary, sage)
- 100 g Parmesan cheese
- Salt and pepper to taste
From the Cookbook
Pasta and cocoa with chestnut cream, honey-baked duck breast and blueberries
Prepare the duck stock
Roast the chopped carcass with the vegetables and herbs in the oven at 160°C (320°F) for about 30 minutes, until golden but not burnt. Transfer everything to a saucepan, deglaze with cognac, and cover with water and ice. Simmer for a long time, then strain and reduce until you obtain a thick sauce.
Prepare the chestnut cream
Cook the chestnuts (preferably already cleaned) in milk with a pinch of salt, then blend them with butter and nutmeg until you obtain a smooth cream.
Cook the duck breast
Season with salt and pepper, and fry in a pan, starting with the skin side, until crispy. Drizzle with honey and bake in the oven at 48°C (120°F). Let it rest for a few minutes. Prepare the blueberry sauce. Cook half the blueberries for a few minutes and blend them. Keep the rest whole for the finishing touch.
Complete the dish
Cook the chocolate tagliatelle, toss with the duck demi-glace and blueberries. Season with salt and pepper. Serve with the chestnut cream as a base, the duck breast cut in half, and a few drops of blueberry sauce and duck stock. Garnish with chestnuts and edible flowers, if desired.
Ingredients for people 6
- 400 g Aldo Pasta and Cocoa
- 500 g duck breast
- 10 g Honey
- 80 g fresh blueberries
- 150 g Chestnuts
- 150 g Onion, carrot, celery
- 10 g Garlic
- 30 g Aromatic herbs (rosemary, thyme, sage, bay leaves)
- 200 g Duck carcass
- 20 g Cognac
- 500 g Milk
- 30 g extra virgin olive oil
- 50 g Butter
- Nutmeg, salt and pepper to taste
