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Typical Apulian pasta made from durum wheat semolina, with the characteristic shape of a small rolled cylinder.
Package: 500 g.
Best before: 21/11/2020
The name of this type of pasta with its characteristic shape seems to derive from two Greek words joined together: rolling up and hollow up, which are the operations to be performed to give shape to the pasta.
The mixture of water, flour and salt is rolled on the cutting board into many small sticks, then cut into cylinders a couple of centimeters. Finally they are hollowed out, pressing them on the chopping board between the index and the middle of the hand.
The Gran Gourmet line offers traditional products from the Apulian territory revisited in the name of innovation and modernity.
Strozzapreti with rocket and cherry tomatoes (for 4 people): 400 g of strozzapreti, 300 g of rocket, 100 g of cherry tomatoes, 1 clove of garlic, ricotta, hot pepper to taste, extra-virgin olive oil, salt. Peel and chop the garlic, heat it with 4 tablespoons of oil in a pan with chilli. Add the tomatoes and simmer for 5 minutes. Meanwhile, cook the strozzapreti in salted water. Add the rocket to cook pasta, drain it all and add to the sauce in the pan.
Nutritional facts for 100 g of product
Energy 1495 KJ/ 353 kcal
Fats 1,9 g
Saturated fatty acids 0,6 g
Carbohydrates 71,5 g
Sugars 3,6 g
Proteins 11,3 g
Salt 0,01 g
|Place of production||Alberobello - Bari|
|Ingredients||Durum wheat semolina, water.|
|Return policy||Yes - See section Returns and Refund|