Category Pasta

Yellow, Red and Black Farfalle

 5/5

Perfect for those who want a little color and joy on the table, but do not want to give up the authenticity of the product : the black and red butterflies are made using beetroot and vegetable concentrate (spitulina algae, apple)

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$9.90

Region: Piemonte

Product Code: PAM008/1

EAN Code: EAN 8033275321183

Weight: 250 grams

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About this Product

Different sizes, colors, ingredients. The common element is high quality. In the food genre, color is often associated with artificiality. Instead, the cheerful hues of this pasta come from an ancient tradition, fromthe memory of a gesture from the past tha has nothing to do with today’s chemical dyes. And here is a line of pasta made entirely with natual dyes, bringing the colors-and flavors- of the earth to the plate. Just think of the plant world : the palette is limitless!

Ingredients

Durum wheat semolina
dehydrated red beet 1.2%
squid ink 0.8% (squid ink 40%, water, salt)
dehydrated turmeric 0.6%.
ALLERGEN INFORMATION : Contains gluten, mollusc. May contain traces of eggs , soy, mustard

How to use

Discover delicious recipes for farfalle. From creamy sauces to salads, this versatile bow-shaped pasta holds its shape well when cooking.

Recipe

Farfalle with Red Mullet Sauce

Ingredients

250g of farfalle
300g of mullet in fillets
400g of peeled tomatoes (in pieces)
40g of white wine
1 clove of garlic
1 chili
Extra virgin olive oil
Salt and pepper
Dill

Guidelines

Put a pan on the fire, heat a little oil inside with a clove of garlic and a chopped chili pepper.
Place the fillets with the skin facing down and let them burn over a high heat for about 1 minute, then gently turn and cook for the same time.
When they are brown, blend the mullet with the white wine; when the alcool evaporates, set aside the fillets in a dish and discard the garlic.
In the sauce add the tomatoes cu tinto small pieces, add salt and then put on the fire a pot with plenty of salted water to cook the pasta. The sauce will be ready in 15 minutes.
So as soon as the pasta is al dente, immediately dip the mullet in the sauce and then drain the farfalle in the sauce.
Add the pepper and a little dill.
A short sautèe and your pasta is ready