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Paccheri of Gragnano PGI

500 gr
Pastificio dei Campi
Ingredients: durum wheat semolina, water. Allergens: wheat Best Before: 27/11/2018

Availability: In stock

Regular Price: €8.00

Special Price €7.20


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The italian term "Paccheri" is named after a greek word, meaning "slap". Its format is much larger than usual, so it has been ascribed to a slap. It is very interesting to note that in certain Italian popular expressions the term "pacchero" is used with the meaning of "slap" too: “stare sotto al pacchero”, for example, means "to be under somebody's thumb".


Pastificio dei Campi

Pastificio dei Campi was established in 2007 thanks to the initiative and search for innovation of the young members of the historical Pastificio Di Martino, founded in 1912 in Gragnano. The new pasta company of Gragnano is the result of their shared ideas and values upon which the desire to produce an exceptionally high quality pasta expresses both its tradition and territory, while simultaneously keeping in line with the current times. The present company, located in a magic place for pasta production, produces 3000 kilos of pasta daily. The limited edition variety of pasta is created for gourmet customers as a symbol of the Italian culinary art.

Tips of Use

Paccheri al ragù di calamari, sarde e finocchietto selvatico


  • 2 calamari medi
  • 15 sarde pulite
  • finocchietto selvatico
  • 1 costa sedano
  • 1 scalogno
  • 1 carota
  • 6 pomodori maturi
  • capperi
  • scorza di limone
  • peperoncino sale pepe


Ecco una ricetta per tutte le stagioni.. veramente facile e buona..
Sedano, carota, scalogno tritato e stufato con olio e acqua e peperoncino fresco.
Taglio i calamari a pezzi piccoli e li metto nel trito stufato e faccio andare 2 minuti.
Tolgo i calamari e li trito nel mixer 10 secondi.Nel fondo di cottura metto pomodori maturi o passata con concentrato, rimetto nel sugo i calamari tritati e faccio restringere il sugo. Aggiungo il finocchietto a pezzetti e aggiusto di sale e pepe.
Prendo delle alici pulite e le taglio a pezzetti. Scolo la pasta quando mancano 3 minuti e la manteco nella padella del sugo, alzo la fiamma e la salto con acqua di cottura. Quando manca 1 minuto metto le alici e finocchietto, capperi e scorza di limone.
Spengo la fiamma e salto il tutto con un pezzetto di peperoncino fresco.


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