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Gramigna of farro

250 gr
Marcozzi
Marche
€20.00
Ingredients: whole spelled flour, water. Allergens: Spelt Best Before: 25/11/2016

Availability: In stock

€5.00

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Curiosity

Details

Store in a dry place at room temperature away from heat and light.

Producer

Marcozzi

Marcozzi di Campofilone

According to a local culinary tale, the pasta making tradition of Campofilone began in 1400. But the first official written documents, related to a thin kind of pasta known as "angel's hair", go back to the Council of Trent in 1560 where it was mentioned as being “so thin that it would melt in your mouth". According to the artisan tradition of Campofilone, the firm has over a decade of experience in egg pasta production and marketing. Our philosophy has always been focused on the products quality, on full respect of tradition and client satisfaction.

Tips of Use

Gramigna di farro con tonno, pomodoro fresco e pesto di rucola

Ingredienti:

  • 250gr di gramigna di farro
  • 120gr di tonno in scatola
  • 2 pomodori
  • un mazzetto di rucola
  • 1 spicchio d'aglio
  • olio extravergine di oliva
  • sale grosso


Preparazione:

Lavare bene la rucola e asciugarla. Sminuzzarla grossolanamente e ridurla in poltiglia aggiungendo qualche granulo di sale e pestandola nel mortaio; aggiungere un filo di olio. In una padella mettere qualche cucchioaio di olio, uno spicchio di aglio e i pomodori tagliati a cubetti. Far cuocere per 2.3 minuti e aggiungere il tonno sgocciolato; far cuocere latri 2 minuti e spegnere la fiamma.
In abbondante acqua salata cuocere la gramigna di farro per 7-8 minuti e scolarla al dente. Disporre nei piatti il pesto di rucola, aggiungere la pasta e il condimento.

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