GRAGNANO PASTA PGI AFELTRA GIANT ELICA ITALIAN WHEAT BRONZE 500g

Product Information

Extrusion: An essential phase in obtaining a good quality final product. Once the dough is prepared, it is extruded through "dies," which are tools made exclusively of bronze. This imparts a rough surface to the pasta and determines its shape. And I am glad he did it! Because you can see how with a few high-quality ingredients you can make an easy and authentic recipe to impress your family and friends.

Using a mandoline slicer, slice finely the zucchini and place on a plate. You can also slice them by hand, just make sure they are as thin as possible. Drying: The drying process varies depending on the pasta shapes and occurs at temperatures ranging from 40°C to 55°C for a period between 18 and 60 hours. The drying phase is achieved using static cells. Add zucchini to the pan, reserving some for garnish. Pour a ladleful of the pasta cooking water and stir in the zucchini, mix for two minutes to rehydrate the vegetables. For a lighter option, toss Elica Gigante pasta with roasted vegetables like zucchini, bell peppers, and eggplant. Drizzle with a balsamic reduction and top with crumbled feta cheese for a delightful vegetarian dish.

Reviews

Although this is a recipe that has been around for a long time here in Italy, it wasn’t until Stanley Tucci featured it in his travel and food show “Searching For Italy” that it started to have some popularity abroad. Flavour profile: The taste of this product, Elica Gigante - Pasta di Gargano IGP 500g, can be described as rich, savory, and authentic. It has a distinctive flavor that captures the essence of the Gargano region in Italy. The pasta is known for its firm texture and ability to hold sauce well, making each bite a delightful experience. This great research work for raw materials is then enriched by a transformation phase that follows the centenary tradition of the city of Gragnano, that is, high quality durum wheat semolina, bronze drawing and long drying times at low temperatures, characteristics also specified in the IGP specification PASTA OF GRAGNANO. GARLIC– Lightly smashed with the skin on. You need only a subtle aroma, so discard it after, as the recipe suggests. Our Recommendation: Elica Gigante - Pasta di Gargano IGP pairs exceptionally well with a variety of ingredients and sauces. Its firm texture and distinct shape make it perfect for capturing rich and hearty sauces, such as ragù, marinara, or creamy Alfredo.

Start by placing a large pot with water over high heat. While waiting for the water to boil, start with the recipe… Work in batches. So the zucchini won’t overcrowd the pan and overlap, preventing them from frying evenly. Place fried zucchini ona paper towel-lined plate to drain oil. Once all zucchini are done, sprinkle with a pinch of salt and a few hand-torn basil leaves. ZUCCHINI– If you can, use zucchine romanesche. Otherwise, use regular Italian zucchini and preferably a mandoline to slice them. They need to be as thin as possible so they won’t absorb so much oil.CHEESE– The traditional recipe calls for Provolone del Monaco, a spicy semi-hard cheese from the Sorrento peninsula. However, this cheese has a DOP status. which means is not so easy (or cheap) to find it outside Italy. If you can’t find Provolone del Monaco, use another semi-hard provolone or caciocavallo. Place spaghetti on a serving plate. Top with the remaining zucchini, a little bit of pepper, and more grated parmigiano. And there you go, your spaghetti alla Nerano is ready to be enjoyed! Useful Tips and Notes The choice of a venue rich in history and tradition is not accidental but reflects the intentions of Pastificio D'Aniello to still preserve, in the era of advanced technologies, the artisan production methods, the attention to every single detail, from the selection of raw materials to control the phases related to production. For more than 4 years we meticulously tested the hundreds of strains of wheat, farro and Kamut until we finally selected the best of each for the most flavorful, nutritious and highest quality pasta. We grind the grain each morning for that day’s pasta. To ensure a high quality of its products, Pastificio D'Aniello has set up a "SHORT CHAIN" project aimed at exploiting the riches of our territories and then transferring them to the final product "PASTA DI GRAGNANO I.G.P."

For a taste of the Mediterranean, try combining this pasta with fresh cherry tomatoes, garlic, basil, and extra virgin olive oil. Add a sprinkle of Parmesan cheese to enhance the flavors.In a frying pan heat a good amount of extra virgin olive oil over medium heat and fry zucchini until slightly browned. PASTA– Spaghetti is the first choice just as the name of this dish indicates. You can add any kind of spaghetti, just make sure don’t overcook it as it needs to finish the cooking in the pan with the condiment. This project was possible thanks to a strong collaboration with the company AGRISEMI MINICOZZI Srl, a Benevento company leader in the sector of seed selection and grain storage, together with which, following studies and continuous research, it was possible to identify a selection of high quality wheat coming exclusively from Campania soil able to guarantee very high chemical-physical and organoleptic characteristics to the final product. Cooling and Stabilization: The final element of the drying process is the cooler, which brings the pasta to room temperature while stabilizing its temperature before exposing it to the external environment.

OIL– The traditional recipe is made with extra virgin olive oil. But of course, is up to you. You can also use normal olive oil, especially if the extra virgin is expensive where you live or not so easy to find. Prep, cook, and enjoy. Immediately, this is a meal to be enjoyed just out of the pan, don’t allow it to cool down or the cheese will clump.Don’t stop mixing. And I mean vigorously because you need to create that luscious cream and that can be achieved only by mixing, mixing, and mixing. The best choice is white wine with a fresh and light structure, we recommend some traditional wine from the Campania region. At Emilia’s we love-soul warming comfort food. Everything we do revolves around the essence of Italian cuisine – freshness and simplicity. We believe Italian pasta should be served in a casual way with the generosity and warm welcome of previous generations. Just as Nonna would have done it.