The name “parsley” comes from the Greek language and means “stones celery”. The Greeks put it on their heads during their banquets because they believed that it whet the appetite while the Romans used it in order to adorn their relatives graves.
Ingredients: mezze penne rigate GAROFALO 400g, fresh tomatoes 800g, 2 cloves of garlic, parsley, extra virgin olive oil, salt, pepper.
Preparation: In a saucepan brown the garlic and add tomatoes and cook at a low flame until the sauce will be reduced.
Add parsley and let flavour for a few minutes. In the meantime boil Penne mezzani rigate GAROFALO in salted water, drain pasta and pour in a soup tureen and add sauce with some leaves of parsley. Cheese is not usually used on this dish but pecorino cheese could be the best one.
Suggestion: Parsley is not available all over the year and it is possible keep it in oil in glass pot. It is perfect to aromatize soups and sauces.
The flowers of broccoli, known in Naples as friarielli from the dialect word frìere=to fry, are a vegetable cultivated and sold only in Campania. They have a special taste, slightly bitter, strong and aromatic but the taste is partly lost in the boiling water but is intensified when friarelli are browned directly in a pan with warm oil.
Riccioli Garofalo n.41 400g, 4 bunches of flowers of broccoli, garlic, chilli, pecorino cheese, extra virgin olive oil, salt.
In a wide frying pan warm up the oil and brown a chilli and a clove of garlic that then has to be removed. In the boiling oil put the friarielli cleaned and washed still pouring of water, salt, then cover with a lid and cook at a low flame. When the friarielli will be cooked, remove the lid, raise the flame and let dry the liquid in excess, leave it to gain flavour and brown. In the meanwhile in boiling salted water cook the Riccioli GAROFALO, drain them al dente and pour them in the frying pan with the flowers of friarielli with some spoonful of grated pecorino cheese. Wait for 5 minutes and let pasta gain flavour with the vegetables, then serve with other cheese.
The name means “wolf eye” and in fact if you see this sku in section it recalls the shape of an eye.
Occhi di lupo GAROFALO n. 38 400g, mussels 1 kg, little tomatoes of Vesuvio 400g, 2 cloves of garlic, chilli, parsley, basil, extra virgin olive oil 120g, salt.
In a pan brown a clove of garlic, then add tomatoes, some leaves of basil, salt and cook until the sauce will dried.
In another pan with oil brown a clove of garlic with chilli, put the mussels well cleaned and scratched and purified and let them open at blaze flame.
When they will be all open, drain them, slip them away while the sauce in the pan, oil and water gone out from the mussels, has to go on cooking until it thickens.
Add the tomato sauce, blend at a low flame and then put the slipped mussels. In boiling salted water cook Occhi di lupo GAROFALO, drain them al dente, put them in the pan with the sauce, let them gain flavour at a low flame and then complete with fresh parsley.
In order to clean well mussels and the other shellfish from sand leave them for 12 hours in clean sea water or in water and salt. This shape of pasta is perfect to be flavoured with mussels, because mussels slip into the hole of OCCHI DI LUPO pasta as if they stuff them.
Mozzarella boasts old traditions in Campania. Origins of this cheese go back to the pre-Roman Age and it is heritage of Campania and in general of southern regions.
In a pan with 70g of oil brown a small piece of onion, add the pulped tomatoes, salt, add pepper, fresh basil and cook at low flame until the sauce thickened. In boiling salted water cook rigatoni GAROFALO, drain them al dente, pour them in a wide bowl and sprinkle them with oil, blend and add with half of the sauce and half of the Parmesan. Oil a baking tin, spread a ladle of sauce, pour half of the rigatoni and above distribute the mozzarella or the provola cheese cu into thin slices, basil, a ladle of sauce and cover with the other pasta. Complete the preparation adding other sauce, Parmigiano, basil and oil and put in oven at 180° for about half an hour.
The oil on pasta just boiled has the function of creating a patina on the surface. In that way pasta doesn’t soak the liquid of the sauce that would ruin pasta. To avoid that pasta scorches, drying up and toasting excessively, cover the wide bowl with aluminium paper and take it out only in the last ten minute of baking.
The béchamel is one of the basic sauces, from it derives the Mornay, the Nantua and the Soubise. It comes from the name of its inventor, the financier Louis De Béchameil, Marquis of Nointel, Master at the court of Luigi XIV, and that was used in the kitchens of the Palace of Versailles.
The Sun-King had a passion for the cookery and encouraged a group of gentlemen, whom he gave the appellation of cordons bleus and the blue band symbol of the order of chivalry, in order to test new recipes for original and refined dishes.
Let melt 50 g of butter in a pan, add the flour and stir without interruption, add boiling milk. Salt, aromatize with nutmeg and let boil the sauce without stopping turning in order to avoid forming lumps and obtain a velvet and smooth sauce. Cover it and keep it hot. While the Elicoidali GAROFALO boil in salted water, in a pan with 20g of butter brown the ham cut into small pieces. Strain pasta al dente, pour it in a warmed up soup tureen and flavour with the remaining butter, Parmesan and a ground of fresh pepper; stir, add the béchamel and the ham, stir again and serve immediately with other Parmesan.
Suggestion: In case some lumps form in the béchamel, pass it to the mixer.