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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”.
|Dimensioni||8 × 15 × 23 cm|
Durum wheat semolina, water
Slowly fry a chopped onion in extra virgin olive oil then add the cherry tomatoes. In the meantime, clean the sardines and dry them and add them to the cherry tomatoes and go on cooking up to when the fish is cooked. Cook the pasta and drain it and add to the sauce over a low heat. Take off the fire and add some lemon zest before serving.
Pasta contains considerable amounts of minerals such as magnesium, iron, calcium, potassium, zinc, selenium and manganese.
520 g / 18.3 Oz
500 g / 17.6 Oz