Garofalo - La pasta di Gragnano - productos - rango

CHOOSE COUNTRY

PRODUCTOS / CORTES-ESPECIALES /

LARGOS ATAJOS PASTA INTEGRAL SOPA DE RECORTES CORTES ESPECIALES

1 - 2 - 3

catálogo completo

Tomatoes of the pendulum, also named corbarini, are a variety cultivated in the Vesuvius area, small size, round with the characteristic peak named lace, with the massive and meaty skin, which still immature are collected in summer and associated with a baler forming characteristic clusters such piennoli (pendula) because they are hung on the walls where they can ripen slowly since they fade to the outside but still juicy inside. In the Neapolitan piennoli are available throughout the winter. Fuscella, fiscella in Italian, from Latin fiscus = basket, where the treasure was kept in public imperial era, which today the state exchequer is called fisco. And today is a small round wicker or reeds basket used to drain the fresh ricotta.

INGREDIENTS:
Orecchiette n.5 - 14GAROFALO -350g
200g ricotta
Pendulum cherry tomatoes 500g
grated pecorino cheese
onion
basil
extra virgin olive oil
salt.

PREPARATION:
fade into a saucepan with a little oil some chopped onion, add tomatoes, washed and cut into quarters, a few leaves of basil, salt, and cook at lively fire turning often until the sauce is dry and properly thickened.
In abundant salted boiling water cook the GAROFALO Orecchiette and drained al dente.
While the pasta cooks, with a fork, mix the ricotta in a bowl in reducing cream by adding a spoonful of salsa and some water of the cooking pasta.
When the pasta is ready, pour into bowl, mix gently, add plenty of chopped basil, a little bit of grated pecorino cheese, stir again and spread sauce on the rest of orecchiette.
Serve with more grated cheese separately.

Variant:
wanting a richer dish, you can immerse some fried meatballs in the tomatoes sauce, tasting the sauce with flavor over low heat for few minutes.

Ragù is a French term (ragout, a noun derived from ragoûter - awaken the appetite) used to indicate a sauce usually made with meat and tomato sauce or a compound of various ingredients. Legend says that Louis XIV had a cook Bolognese, when the cook returned home he opened a tavern and made the French ragout (stew), but could not sell it, so he milled it all and introduced it on the already existing noodles (tagliatelle), had a great success, then he perfected with Bolognese sauce.

Ingredients:
Candele GAROFALO n.13-3 500g,
grated Parmesan cheese.
For the sauce (ragù):
a piece of first cut of beef 1 Kg,
pork hen 500g,
some pork ribs,
tomato preserves 500g,
500g canned tomatoes,
100g ham,
bacon 50g,
50g lard,
400g onions,
a clove of garlic,
100g sugna,
extra virgin olive oil,
200g red wine,
basil,
parsley,
salt and pepper.

PREPARATION:
Lardellare beef with sticks of ham and bacon, tie it and place it in a terracotta pan with other meats, lard, olive oil and beat of bacon, onion and garlic.
Put the lid and cook on low fire turning and turning the pieces of meat.
When the onions begin to color, discover, pour the wine several times until it evaporates completely.
After about two hours will be left only the fat that gently will continue sautéing while the consumed onion will become darker.
Then add canned tomatoes, increase a little the heat, stir constantly to prevent that attacks until the tomato becomes dark brown.
Then dilute with the tomato sauce and a bit of water, lower the fire again, salt, pepper, cover and continue cooking for another couple of hours with a barely boil, adding small amounts of water if necessary .
Raise the cooked meat and allow to simmer the ragù still an hour until it became dark brown, shiny and thick.
Flavor it in the end with fresh basil and parsley.
In abundant boiling salted water put the Candele GAROFALO, drain them al dente, pass them in a bowl and season them with plenty of meat sauce and parmesan cheese.
Serve with the rest of the sauce and more Parmesan separately.

Tip:
the beef is an excellent second plate and can be appropriately served along sliced with potato fries and broccoli Soffritti.

Variant:
the meat may be replaced by a large chop padded with ham, bacon, cheese, parsley, and then bound, or by several small rolls prepared in the same way.
The method of cooking remains unchanged.

The characteristic curve showing the long spaghetti is formed because they are dried according to the old system, hung with a stick. The perfect curve is quality assurance of the dough which spaghetti are made with, in fact if they are not respect certain benchmarks, the fresh spaghetto it will break for his own weight or at least the curve would be flattened. During the nineteen century the streets of Gragnano offered an unusual and fascinating spectacle, space as they were by files and files of lined benches that held the pipes filled with vermicelli and macaroni hung to dry in air, in the sun and in the wind. Since the drying was and it is the most difficult step in the manufacture of pasta, in Gragnano the route of the roads was designed specifically for this function requirement. In fact, if now the ideal temperature can be set with sophisticated thermostats with absolute precision for each draw, once skill and insight were essential to hear the time, foresee any changes and, consequently, have the benches in the right direction or shelter them to avoid weather incidents damaging to the quality of pasta.

Ingredients:
Spaghetti long GAROFALO n.8-25 400g,
8 eggs,
lard,
extra virgin olive oil,
salt and pepper.

Preparation:
While the long spaghetti GAROFALO cook in plenty of boiling salted water, heat in a large frying pan an inch of oil and two tablespoons of lard, open the eggs, sprinkle with a little salt, cook them fried and keep them in the hot pan.
In the meanwhile, drain the spaghetti al dente, season in a heated bowl with the fat in which the eggs were cooked and a generous freshly ground pepper, mixing well.
Divide the dough into 4 plates and place 2 on each egg.

"Ziti" is the abbreviation for Macaroni of the zita, as it was called this type of pasta that was to solemnize the rite of wedding lunch prepared by the traditional bride, in Naples said Zita.

Ingredients:
long Ziti GAROFALO n.4-15 500g,
1 kg eggplant,
tomato past 1.500 Kg,
mozzarella cheese 200g,
grated parmesan cheese,
onion,
basil,
extra virgin olive oil,
salt.

Preparation:
In a saucepan with a bit of oil wilt a piece of dried onion, pour the tomato sauce, salt, flavor with a few leaves of fresh basil and cook the sauce on low heat until it is thickened.
Cut the eggplant into slices toward the long, fry a few at a time in hot oil on both sides gilding them and collected as in a dish.
In abundant salted boiling water cook the long Ziti GAROFALO after have been them braking into segments of 6-7 cm.
Drain very al dente, passing them in a big bowl and season with part of the sauce and plenty of parmesan. Line the walls and bottom of a pan with slices of fried eggplant, add half of the ziti already seasoned, distribute eggplant slices, o mozzarella cheese into pieces, much basil chopped, a generous handful of parmesan and sprinkle with sauce.
Cover with the rest of the pasta, scatter parmesan cheese, basil and sauce, close the timbale with a layer of fried eggplant and cover with plenty of tomato sauce.
Braise in oven pre-heated at 180 degrees for about half an hour and rest a while 'before serving with parmesan cheese and more sauce.Ingredients:
long Ziti GAROFALO n.4-15 500g,
1 kg eggplant,
tomato past 1.500 Kg,
mozzarella cheese 200g,
grated parmesan cheese,
onion,
basil,
extra virgin olive oil,
salt.

Preparation:
In a saucepan with a bit of oil wilt a piece of dried onion, pour the tomato sauce, salt, flavor with a few leaves of fresh basil and cook the sauce on low heat until it is thickened.
Cut the eggplant into slices toward the long, fry a few at a time in hot oil on both sides gilding them and collected as in a dish.
In abundant salted boiling water cook the long Ziti GAROFALO after have been them braking into segments of 6-7 cm.
Drain very al dente, passing them in a big bowl and season with part of the sauce and plenty of parmesan. Line the walls and bottom of a pan with slices of fried eggplant, add half of the ziti already seasoned, distribute eggplant slices, o mozzarella cheese into pieces, much basil chopped, a generous handful of parmesan and sprinkle with sauce.
Cover with the rest of the pasta, scatter parmesan cheese, basil and sauce, close the timbale with a layer of fried eggplant and cover with plenty of tomato sauce.
Braise in oven pre-heated at 180 degrees for about half an hour and rest a while 'before serving with parmesan cheese and more sauce.

The origin of fusilli planned to mix with art water and durum wheat semolina. The dough was then rolled around a chestnut twigs in order to take a wound shape and, finally, slipped off the twigs, the pasta was placed to dry in air. With the introduction of the press in the seventeenth century, the mixture was compressed in the machine and the drawing, the final part of “o ngegnio ", gives him the shape of a percetiello (vermicello). The pasta over the spiral motion was flown from a hole in the entire length. Then in the twentieth century, the press has been replaced by automatic presses.

Ingredients:
Long Fusilli GAROFALO n.12-5 400g,
200g Ricotta cheese,
tomato can 1 liter,
grated parmesan cheese,
onion,
basil,
extra virgin olive oil,
salt and pepper.

Preparation:
In a pan with oil dry a piece of onion, pour in the can of tomatoes, salt, flavor with fresh basil and cook until the sauce is well thickened.
When the sauce is ready, with a fork, mix the ricotta in a bowl, add a generous fresh ground pepper and a few spoon of sauce to obtain a smooth and thick cream.
In abundant boiling salted water boil the long Fusilli GAROFALO, when they are al dente, drain, pour into bowl and gently slew with ricotta cream.
Bring the remaining sauce at table in a sauce bawl so that everyone can add on their portion with grated parmesan.

Tip:
To make the ricotta sauce more creamy can be useful to dilute it with some 'water for cooking pasta, especially when it comes to Roman ricotta pretty hard and consistent.
The long fusilli with ricotta, once served with cream sauce and ricotta and a few spoonful of Parmesan cheese, can be placed in a pan slightly grease with oil on the bottom, covered with more sauce and bake at 180 degrees for 15 minutes .
The preparation will be richer if you interspersed some little diced of mozzarella or provola cheese.