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Lunghine Pastai Gragnanesi IGP
Linguine is a variety of pasta originating in Liguria, where they are also called reginette. They owe their name to the shape of a small flat and narrow shape, with a section of variable thickness between 1.45 and 1.60 mm. Like all long pasta, the Linguine are already known at the time of Cicero and were soon included in the pasta tradition of the "Neapolitan macaroni". In the Campania version, the shape is typically rounded, with a small hump, different from the Ligurian one. They are typically made by the many long pasta factories of the city of Gragnano, where the art of pasta has been handed down from generation since the 1800s, thanks to the centuries-old milling industry and favorable climatic conditions. Art that earned the town the recognition of.
• Protected Geographical Indication
• Typical product from Campania
• Bronze drawn and slowly dried according to the ancient tradition
• Gragnano spring water, durum wheat semolina .
Nutritional information for 100 grams of product
• Energy (kcal) 350
• Energy (kJ) 1486
• Fats (g) 1 of which saturated fatty acids (g) 0.3
• Carbohydrates (g) 73 of which sugars (g) 2.5
• Fibers (g) 1
• Proteins (g) 13
• Salt (g) 0.005
Linguine with prawns-recipe
Linguine, a pasta of Ligurian origin, was born to accompany pesto. Thanks to their particular shape, flattened, similar to a language in fact, in Campania they have always been appreciated with fish sauces and crustaceans because they collect the seasoning and enhance it to the fullest. Linguine with prawns is a perfect synthesis of southern flavors: pasta and sea blend to give the palate an unforgettable taste experience.
Let's clean the prawns: let's deprive them of head, tail, and carapace, cut them into small pieces and put them aside, leaving 4 whole pieces for placing. In a large frying pan heat the oil with the poached garlic clove, the chili, and parsley, let it fry, remove the garlic and add the tomatoes, washed and cut in half. Let the cherry tomatoes gently wither, mash them with a fork and add the prawns, both cut and whole, and leave to flavor.
Adjust the salt, blend with the white wine for a few minutes over medium heat and without a lid and once the wine has evaporated we turn off the heat. Cook the pasta in abundant salted water, drain it al dente (about 10 minutes of cooking) and put it in the pot together with the prawn sauce and a little cooking water, light the flame and stir for a few moments, serve the linguine in the dishes with prawns and garnish with a little chopped parsley.
For a dish with an even richer sea flavor, you can prepare a broth with shrimp heads and tails and add it to the sauce being cooked. If you do not like linguine, this dish can also be prepared with spaghetti alla chitarra or classics, perhaps slightly reducing the sauce to avoid it being too liquid and sticking to the pasta.
Organic Lunghine Pastai Gragnanesi I.G.P. (Protected Geographical Indication). The Italian Pasta di Gragnano is chewier, nuttier and rougher textured than most supermarket brands. In Italy, pasta is a "sacramental" object which its serving is regulated by steadfast traditions. Pasta is fed to infants as soon as they are able to take in solids, and in Italian households, its place as the first dish at lunch or dinner is virtually a law.
Cooperativa Pastai Gragnanesi IGP
The Pasta di Gragnano should be cooked "al dente", which means only to the point at which the pasta is still firm, then added to the sauce where it will cook a little more. Afterwards, it is served right off the stove.
17.6 ounce (500 gram)
USDA Certified Organic
Ingredients: Durum wheat semolina, water
Packaging: Plastic Wrap
Product of Italy
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