Garofalo

This pasta shape come from the Liguria region of Italy, an area famous for being close to the ocean and its delicious cooking. Linguine is traditionally paired with pesto, but is also delicious with oil-based sauces as well as fish sauces as well as in stir fry dishes. Linguine in Italian means `little tongues'. Garofalo linguine is -	Made in Italy -	Durum Wheat Semolina Pasta -	14% Protein Pasta -	Bronze Drawn Pasta -	Pasta Di Gragnano IGP -	Suitable for Vegan and Vegetarian Diets -	Kosher certified -	Egg Free Garofalo pasta is formed through a bronze die, this method allows a little friction on the surface of the pasta, which becomes slightly rough and porous allowing the sauce to cling and be absorbed into the pasta giving a delightful eating experience!

Premium Italian pasta maker Garofalo has been making high quality pasta since 1789 in Gragnano near Naples, the birth place of pasta in Italy. Garofalo has always been a reference point for the high quality of its product and production processes, made now even more effective thanks to the combination of technology and century long artisan know how. Pasta is simply made with water and durum wheat semolina and you can't produce excellent pasta if the best wheat is not used. It is the quality and quantity of gluten present primarily that determines the quality of the wheat. Garofalo uses only high quality, robust durum wheat in its pasta ranges. Today we are one of the leading manufacturers of quality pasta in Italy. Our products are exported to over 60 countries, taking Italian excellence worldwide.

- Pasta Di Gragnano IGP, - Suitable for Vegan and Vegetarian Diets, - Kosher certified

Features

Further Description

Brand

Storage

Cooking time 11 minutes. Bring a large pan of water to the boil and add salt if required. Keeping the water at a rolling boil add the amount of pasta needed. Stir with a wooden spoon to prevent the pasta sticking together and to avoid damaging the pasta. Cook for the recommended time, drain and serve. Recipe By Sara Danesin Linguine Garofalo with scallops and salsa verde. This is a simple and easy way to enjoy a fresh-tasting summery lunch. The fragrant flavours of parsley, capers and scallops are a heavenly combination. I have paired the northern Atlantic taste of scallops with southern Italian capers, with a hint of lemon from Sicily, for a zingy and vibrant taste. In all my cooking I use flat leaved parsley because the flavour is more aromatic and authentic. As my granny used to say; curly leaved parsley looks and tastes like a weed rather than a delicious herb! Always invest in buying fresh rather than frozen sea food, because the taste is far better. For this recipe I used scallops without coral as I am not fond of it in pasta dishes. Ingredients for 4 people: 350g Linguine Garofalo, 250 g scallops, cut in half (please check their provenance and how they were caught), 30g basil, 3 anchovy fillets (salted or in oil), 20g butter, 30g flat leaf parsley (without the stalks), 3tbsps of Capers (salted ones, possibly from Sicily, soaked and rinsed thoroughly), 1 garlic clove peeled, The zest of an organic unwaxed lemon, 60-90 ml Extra Virgin Olive Oil (EVOO), Salt & Black pepper. Method: Melt the butter in a pan and cook the scallops halves for a couple minutes on each side (depending on the size of the scallops) Rest aside and keep warm. On a hand held Blitzer or food processor place the parsley, basil, garlic, anchovies and capers together with 1/3 of the EVOO and blend to an adequate pesto. In the meantime, boil a copious amount of water (at least one litre per each 100 g of pasta), and when boiled add 2 tbsp. of rock salt. Then add the pasta and stir well. The right `al dente' time for Garofalo Lunguine is 11 minutes. To fully enjoy the Garofalo flavour and "bite", stick to the advised cooking time! (Remember to always keep half a glass of the boiling water after draining to loosen up the sauce and add creaminess to the finished dish). When the pasta is ready, drain it well and place in a large dish (after having mixed it with the sauce). Add the scallops halved or roughly chopped, and then mix in the rest of the EVOO and the grated lemon zest. Serve immediately!

Instructions

Allergy Information

Country of Origin

Pastificio Lucio Garofalo S.p.A., Via dei Pastai, 42, 80054 Gragnano (NA).

Manufacturer

www.pastagarofalo.it Mail: info@pastagarofalo.it

Return To Address

Package Type

Bag - Recycle with bags at large supermarket - Don't recycle at home

Recycling Information

Full Product Name: Pasta di Gragnano PGI Additional Information: V-Label European Vegetarian Union - Vegan, v-label.eu

Other Information

Allergen Information

Ingredients

Kosher; Suitable for Vegans; Suitable for Vegetarians

Dietary Information

<table class="nutrition">
<tr><th>Typical Values</th><th>per 100g</th></tr>
<tr><td>Energy </td><td>1489 kJ</td></tr>
<tr><td></td><td>351 kcal</td></tr>
<tr><td>Fat </td><td>1,0 g</td></tr>
<tr><td> of which saturates </td><td>0,2 g</td></tr>
<tr><td>Carbohydrate </td><td>70 g</td></tr>
<tr><td> of which sugars </td><td>3,0 g</td></tr>
<tr><td>Fibre </td><td>3,0 g</td></tr>
<tr><td>Protein </td><td>14 g</td></tr>
<tr><td>Salt </td><td><0,01 g</td></tr>
</table>