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Fusilli Pasta èViva - Agricola Piano - 500 gr
Ingredients: Remilled durum wheat semolina with 100% Italian (Pugliese) live wheat germ, water.
Cooking time: 8/10 minutes
The Fusilli are made with our Durum Wheat Remilled Semolina with Live Wheat Germ, drawn in bronze and with a long and delicate drying (at a low temperature) to preserve the flavor, aroma and taste of the Apulian wheat.
The result is a pasta with an unmistakable flavor, which keeps cooking and which binds perfectly to any seasoning. Try them "al dente"* and seasoned with cherry tomatoes and stracchino (a type of fresh cheese).
*Al dente means that you didn't over cook pasta until soft, so the consistant is not really soft. In Italy we want pasta "al dente".
Difficulty: very low
Preparation: 10 min
Cooking: 8/10 min
Servings: for 4 people
Fusilli 320 gr;
Datterini tomatoes 300 gr;
Stracchino (a type of fresh cheese) 230 gr;
Garlic 1 clove;
Brown sugar 1 teaspoon;
Extra virgin olive oil from Peranzana mono varietal 3 tablespoons;
Fine salt to taste;
Black pepper to taste;
Fresh oregano to taste
To make the Fusilli with cherry tomatoes and stracchino, first place a pan full of salt water on the fire and bring it to a boil, it will be used for cooking the pasta. Pour two thirds of the stracchino into the bowl of a mixer, also add half of the tomatoes already washed and dried, salted, peppered, flavored with fresh oregano leaves and to finish pour the three tablespoons of extra virgin olive oil from Peranzana mono varietal.
Blend everything until you get a homogeneous cream. Meanwhile, pour the fusilli into boiling water and cook for the time indicated on the package. In the meantime, cut the remaining cherry tomatoes in half.
Heat the Peranzana mono varietal extra virgin olive oil in a pan, add the peeled garlic clove, leave to flavor for a few moments, then add the cherry tomatoes, brown sugar and sauté over high heat for a couple of minutes, then remove the garlic. In the meantime the Fusilli will be cooked, drain them directly in the pan with the cherry tomatoes and also add the cream of tomatoes and stracchino.
Leave to flavor over low heat, time to heat the sauce, then turn off the heat and season with fresh oregano leaves. Serve the Fusilli garnishing the dishes with the remaining stracchino and mix to melt it. Enjoy your pasta with cherry tomatoes and stracchino immediately.
|Average Drying Temperature (°C)||50|
|Average drying time (Hours)||72|
|Origin of raw materials||Self-produced|
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