Benedetto Cavalieri Italian Pasta - Orecchiette 500gr

€3.10
Tax included

Buy online Benedetto Cavalieri Orecchiette pasta. Orecchiette are a distinctive Apulian type of pasta shaped roughly like small ears, hence the name. Benedetto Cavalieri's mastery produces this bronze die orecchiette pasta with the best durum wheat semolina. "Orecchiette con cime di rapa" is the most famous recipe for this kind of pasta. Try to cook it. Available in a 500gr pack.

Reference F01A007

AVAILABILITY : Out of stock

Among different pasta formats by Benedetto Cavalieri, orecchiette pasta is the more linked to Apulian tradition.

Everyone in Italy knows "Orecchiette con cime di rapa" recipe, and many grandmothers still make homemade orecchiette (ear-shaped pasta).

Orecchiette pasta Benedetto Cavalieri is produced withthe best durum wheat semolina.

The processing method is called "delicate": a long kneading, a slow pressing, drawing and drying at a low temperature.

INGREDIENTS:

durum wheat semolina

Underlined items are allergens; they contain gluten.

NUTRITION INFORMATION (values per 100 g of product):

  • calories: 355 kcal (1490 kJ)
  • fat: 1.5 g (of which saturated fatty acids: 0.3 g)
  • carbohydrates: 71.5 g (of which sugars: 3.6 g)
  • fiber: 2.5 g
  • proteins: 12.5 g
  • salt: 0.00 g

Available in a 500gr pack.

Very popular throughout southern Italy, especially in Puglia, so much so that, from province to province, it has innumerable names.

In Provence, already in the Middle Ages, durum wheat was cultivated and a pasta similar to orecchiette was produced.

Those small discs of dough - squeezed in the middle with the thumb-were well suited to be dried and stored.

Here is the famous recipe "Orecchiette con le Cime di Rapa"

Ingredients for 4 people

300gr orecchiette pasta

1 kg broccoli rabe (rapini)

1 garlic clove

100ml Apulian extra-virgin olive oil

2 salted fillets of anchovies

bread crumbs

chilli to taste

Instructions

Select the tender leaves and the tops of the rapini. Clean, wash and dry the rapini.

Heat the oil and lightly fry the garlic in a large pan, add 2 salted fillets of anchovies.

Put a little oil in another pan and fry the breadcrumbs until golden brown.

Boil the rapini and leaves in salted water for 10 minutes.

Then add orecchiette and boil them with the rapini tops for other 8-10 minutes.

Strain orecchiette and rapini. Mix pasta, rapini and sautéed anchovies.

Serve it with the toasted bread and chilli on the top. Buon appetito!

Benedetto Cavalieri pasta is delicious no matter how you'll prepare it.

PASTIFICIO BENEDETTO CAVALIERI

The ancient familiarity with the wheat has allowed the Cavalieri family to get to really absolute levels of delicacy for the pasta. Le Calandre, the Massimiliano Alajmo's restaurant awarded with three Michelin Stars, has a dish dedicated to Benedetto Cavalieri's pasta. Ferran Adrià, the Catalan chef known for molecular gastronomy, keeps studying Cavalieri's pasta in order to invent new unstructured dishes. The Best magazines mention it as a pasta of superior level.

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0-20 kg: € 9,90 | 20-30 kg: € 10,90 | 30-40 kg: € 15,90.

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