Buy Authentic Slow Dried Millerighe Pasta éViva | CIBILIA.com
Millerighe 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 Millerighe are made with our re-milled durum wheat semolina with live wheat germ (whole-body durum wheat flour), bronze drawn and with a long and delicate drying (at low temperature) to preserve the flavor, aroma and the taste of 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 season with tuna and zucchini.
*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".
Preparation: 40 min
Cooking: 8/10 min
Servings: for 4 people
400 gr Millerighe;
2 boxes of natural tuna;
1 small onion;
2 tablespoons of grated Parmesan;
Pepper as needed.;
2 medium sized courgettes;
10 cherry tomatoes;
4 tablespoons of Peranzana mono varietal extra virgin olive oil;
Salt to taste.;
Chilli pepper to taste
Finely chop the onion and fry it in extra virgin olive oil.
Add the courgettes that you can cut into rings. Season with salt and pepper and cook for 10.
Put a pot of water on the fire and bring it to a boil. Add the tomatoes to the dressing and cook for a couple of minutes.
At the end of cooking the courgettes, add the well drained tuna and cook for a couple of minutes.
Drain the Millerighe pasta and add it to the seasoning, sprinkle with grated Parmesan cheese and leave to flavor for a few minutes.
Serve sprinkling with chilli to taste.
|Average Drying Temperature (°C)||50|
|Average drying time (Hours)||72|
|Origin of raw materials||Self-produced|
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