FOOD ARTE

PACCHERI

When the Greeks founded Naples in VIII Century BC, they adopted a dish prepared by the natives, a sort of pasta made with barley-flour and water and dried in the sun  which they called “macaria” very close to what today is called “maccheroni”. There are references to pasta in Roman times starting in the III century b.C.; following this, in Cicerone’s works dating to the 1st Century b.C. we find him writing about his passion for “laganas” that were sheets of pasta made with wheat flour and  water, very similar to what today we call “lasagna”.

3,60$ exc. VAT:

In stock

Additional information

Weight 0,520 kg
Dimensions 8 × 15 × 23 cm
Ingredients

Durum wheat Semolina, water
Recipe

Clean the mussels and the clams. Put a whole garlic clove, some chili pepper in extra virgin olive oil in a saucepan; when they are frying add the mussels with the pulp of a lemon cover and cook up to when they open. In the meantime, in a large pan, fry some chopped garlic and chili pepper and add the clams. Cover and cook up to when they open. Shell both the clams and the mussels, leaving only a few to add a little color to the plate, but keep the water left over from cooking them. Cook the Paccheri and drain them when they are only nearly cooked and put them in the large pan with the mussels and clams. Finish cooking the pasta with all the clam cooking water and with the part of the mussel cooking water that is necessary. Sprinkle with a generous amount of parsley and serve.
Curiosity

Pasta contains considerable amounts of minerals such as magnesium, iron, calcium, potassium, zinc, selenium and manganese.
GENERAL RULES TO COOK PASTA
The rules to cook pasta are quite simple: Fill a tall large sauce pan following the 1/10/100 rule i.e. 1 liter of water and 10 grms of salt for every 100 grms of pasta you intend to cook (1 pint of water with 2 Ozs of salt per pint for every 1.7 Ozs of pasta) even if for the larger formats, you may need a little more water. The pasta will need to move freely in the boiling water. Bring the water to the boil then add the salt to it, put all the pasta in the water and give it a stir so it doesn’t stick. The required minutes of cooking are different between types of pasta, and they are always indicated on the label. Once cooked throw water and pasta in a colander, drain it properly and then follow the seasoning recipe.
Seasonality

All year
Gross weight

520 g. / 18.3 oz.
Net weight

500 g. / 17.6 oz.
Shelf life

24 months
Reg

,

YOU MAY BE INTERESTED IN

OLIVES AND WALNUTS SAVORY CREAM

5,01$ exc. VAT:

ARTICHOKES AND ALMONDS SAVORY CREAM

5,01$ exc. VAT:

ARRABBIATA TOMATO SAUCE

4,44$ exc. VAT:

PUTTANESCA TOMATO SAUCE

4,44$ exc. VAT:

GENOVESE BASIL PESTO SAUCE – BIO

6,05$ exc. VAT: