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Tortiglioni Pasta èViva - Agricola Piano - 500gr
Ingredients: Remilled durum wheat semolina with 100% Italian (Pugliese) live wheat germ, water.
Cooking time: 8/10 minutes
Tortiglioni are made with our re-milled durum wheat semolina with live wheat germ, drawn in bronze and with a long and delicate drying (at a low temperature) to consider the flavor, aroma and taste of the Apulian wheat. it is a pasta with an unmistakable flavor, which keeps cooking and which binds perfectly to any seasoning. Try them drained "al dente"* and seasoned with a beef sauce.
*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: 3 h 20 min
Cooking: 8/10 min
Doses: for 6 people
500 gr of tortiglioni;
500 gr of beef pulp;
Onion to taste;
Carrot to taste;
2 cans of tomato pulp;
Red wine to taste;
Peranzana mono varietal extra virgin olive oil;
Sale to taste;
Pepper as needed.
For the recipe for tortiglioni with sauce, brown the beef in a tall, narrow pan with a drizzle of extra virgin olive oil from Peranzana mono varietal, the onion and carrot cut into pieces; when it is well colored, wet with two glasses of red wine which you will reduce to about half, keeping the pan on high heat; at this point add the tomato pulp, salt, pepper, some juniper berries, cover the pot, then reduce the heat to a minimum and let the meat stew for about 3 hours.
Finally pass the sauce and season the pasta cooked "al dente"* in boiling salted water. If you like, bring it to the table with grated cheese, aside.
|Average Drying Temperature (°C)||50|
|Average drying time (Hours)||72|
|Origin of raw materials||Self-produced|
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