Penne Rigate 500gr - Penne Pasta - Italian Pasta - Penne èViva Agricola Piano - Dried Pasta
Penne Rigate 500g
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Penne Rigate is made with our re-milled durum wheat semolina with live wheat germ (durum wheat flour), drawn in bronze and with a long and delicate drying (at low temperature) to preserve the flavour, the scent and the taste of the Apulian wheat. The result is a pasta with an unmistakable flavour, which keeps cooking and which binds perfectly to any seasoning. Try them "al dente"*and season with broccoli and bacon.
*Al dente means that you didn't overcook the penne pasta until soft, so the consistency is not really soft. In Italy, we want pasta "al dente".
Ingredients: re-milled durum wheat semolina with 100% Italian (Pugliese) live wheat germ, water.
Cooking time: 8/10 minutes
Cooking: 20 min
Doses: for 4 people
Penne Rigate èViva 320 gr;
Broccoli 1 kg;
Pancetta (tesa) 200 gr;
Grated Parmesan cheese 80 gr;
Garlic 1 clove;
Peranzana monovarietal extra virgin olive oil 60 gr;
Fine salt to taste;
Black pepper to taste
To prepare the penne pasta with broccoli and bacon, start by cleaning the cabbage. Then peel it and remove the stem, then gradually detach the florets by dividing them from the stem. Cut the most tender part of the stem into cubes, in this way you will not have to discard it entirely. Rinse the broccoli thoroughly, paying attention to any soil residues, and then blanch for 2 minutes in boiling water. Once blanched, you can drain it (if you prefer you can use the same cooking water of the broccoli to boiling the pasta later, so as not to throw it away). In the meantime, brown a clove of garlic in a pan together with 50 g of extra virgin olive oil. olive; remove the garlic and add the well-drained broccoli tops, sauté them in a pan for 5-6 minutes. At the end of the cooking season with salt and pepper. Slice and cut the bacon into cubes and keep it aside. Then cook the pasta in the water in which you cooked the broccoli and in the meantime pour vers of the broccoli in a mixer that you have sautéed in the pan. Add 10 g of extra virgin olive oil from Peranzana mono varietal, the grated Parmesan and blend all by pouring a little cooking water from the pasta, you will obtain a creamy sauce. Pour the cubes of bacon into the remaining tops and sear on high heat for 1-2 minutes. At this point, the pasta will be "al dente"*, then drain it directly in the pan with bacon and broccoli and flatten for a few minutes also adding the cream. If you notice that the mixture is too thick, you can dilute the penne pasta with more water. Sprinkle with grated Parmesan to taste and the pasta with Romanesco broccoli and bacon is ready, you just have to serve it still very hot.
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|Average Drying Temperature (°C)||50|
|Average drying time (Hours)||72|
|Allergens||it contains gluten|
|Origin of raw materials||Self-produced|
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