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GRAGNANO PASTA PGI AFELTRA GIANT ELICA ITALIAN WHEAT BRONZE 500g

£9.9£99Clearance
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The Pastificio D'Aniello located in Gragnano, is located inside the historic ALFONSO GAROFALO factory, today considered industrial archeology. While the pasta is cooking, heat 1 tablespoon of extra virgin olive oil in a sauté pan over medium-high heat. Stir the garlic until fragrant, then remove it from the pan. The Pastificio D'Aniello offers products of the highest quality in compliance with the IGP PASTA DI GRAGNANO disciplinary.

Add zucchini to the pan, reserving some for garnish. Pour a ladleful of the pasta cooking water and stir in the zucchini, mix for two minutes to rehydrate the vegetables. Now, let’s see how to make this simple, yet amazing zucchini spaghetti. How To Make Nerano Spaghetti The best choice is white wine with a fresh and light structure, we recommend some traditional wine from the Campania region. COOLING AND STABILIZATION: the final element of drying is the cooler which brings the pasta to room temperature while still at drying temperature and then stabilizes its temperature before placing it in the external environment; This project was possible thanks to a strong collaboration with the company AGRISEMI MINICOZZI Srl, a Benevento company leader in the sector of seed selection and grain storage, together with which, following studies and continuous research, it was possible to identify a selection of high quality wheat coming exclusively from Campania soil able to guarantee very high chemical-physical and organoleptic characteristics to the final product.

OIL– The traditional recipe is made with extra virgin olive oil. But of course, is up to you. You can also use normal olive oil, especially if the extra virgin is expensive where you live or not so easy to find.

Don’t stop mixing. And I mean vigorously because you need to create that luscious cream and that can be achieved only by mixing, mixing, and mixing. EXTRUSION OR DRAWING: drawing is a very important phase to obtain a good quality of the final product. Once the dough is obtained, it is drawn in "dies", that is tools exclusively in bronze, which allow to give the dough a rough surface, determining its shape;

Reviews

The ristorante da Maria Grazia invented this amazing pasta recipe using local and seasonal ingredients such as zucchini and cheese Provolone del Monaco. These two ingredients altogether create a delicious creamy sauce that is beyond deliciousness! The "Pasta di Gragnano" is the product obtained by mixing durum wheat semolina with water from the local aquifer. The production process consists of five phases: And I am glad he did it! Because you can see how with a few high-quality ingredients you can make an easy and authentic recipe to impress your family and friends.

This great research work for raw materials is then enriched by a transformation phase that follows the centenary tradition of the city of Gragnano, that is, high quality durum wheat semolina, bronze drawing and long drying times at low temperatures, characteristics also specified in the IGP specification PASTA OF GRAGNANO. Place spaghetti on a serving plate. Top with the remaining zucchini, a little bit of pepper, and more grated parmigiano. And there you go, your spaghetti alla Nerano is ready to be enjoyed! Useful Tips and Notes ZUCCHINI– If you can, use zucchine romanesche. Otherwise, use regular Italian zucchini and preferably a mandoline to slice them. They need to be as thin as possible so they won’t absorb so much oil.THE DOUGH AND THE MIXING: the durum wheat semolina obtained is mixed with water. The subsequent phase of kneading ensures that the well-worked mixture becomes homogeneous and elastic;

Extrusion: An essential phase in obtaining a good quality final product. Once the dough is prepared, it is extruded through "dies," which are tools made exclusively of bronze. This imparts a rough surface to the pasta and determines its shape. CHEESE– The traditional recipe calls for Provolone del Monaco, a spicy semi-hard cheese from the Sorrento peninsula. However, this cheese has a DOP status. which means is not so easy (or cheap) to find it outside Italy. If you can’t find Provolone del Monaco, use another semi-hard provolone or caciocavallo. The dish pasta Alla Nerano was served for the first time in the 50s in the small bay town of Nerano, in the Sorrentino peninsula.For more than 4 years we meticulously tested the hundreds of strains of wheat, farro and Kamut until we finally selected the best of each for the most flavorful, nutritious and highest quality pasta. We grind the grain each morning for that day’s pasta. Using a mandoline slicer, slice finely the zucchini and place on a plate. You can also slice them by hand, just make sure they are as thin as possible.

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