Etichette Pasta

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Etichette Pasta

  1. 1. C ooking time : 8-�� m Net We ight: 50 in. 0g Fusilli Integrali Pasta di Semola di Grano Duro Pasta della Nonna The Traditional Flavor of Basilicata Fusilli Integrali con Capperi e Olive Nutrition Facts ----------------------------------------- A healthy pasta dish that will appeal to any pastaholic! Server size oz (83g) dry The sauce is tomato based, flavored with onions, Servings package: 6 garlic, capers, olives and fresh herbs. Amount per serving Calorie 290 (1234 kj) Serves 4 to 6 ----------------------------------------- % Daily Value Ingredients: Total fat 0.83 g 1% 2 Slices Bacon (I Used Thick Cut Peppered Bacon), Diced Satured Fat 0g 0% 1/2 Finely Chopped Small Onion Total carboidrated 61g 73% 2 Cloves Garlic, Minced Sugar 1,5 g 1,8% 1 (28 Oz) Can Chopped Imported Tomatoes Dietary Fiber 3,7 g 4,5% Salt & Pepper Protein 10,8 g 13% Red Pepper Flakes (Optional) 3 Teaspoons Capers, Drained & Chopped Ingredients: Durum Wheat semolina, 12 Kalamata Olives, Pitted And Chopped Water 1/4 Cup Chopped Fresh Parsley 3 Tablespoons Finely Chopped Basil Contains Gluten 1 Pound Whole Wheat Pasta Grated Parmesan Cheese To Serve Directions: Put the water on to boil for the pasta. Place the chopped bacon in a heavy saucepan, and cook until lightly browned. Drain out the excess fat and add the onions to the pot. Cook until tender. Add the garlic and cook an additional minute or two. Add the chopped tomatoes to the pot, and season with salt, pepper, and red pepper flakes. Cook for 15 minutes on low until thickened. Add the parsley, basil, capers and olives and keep warm until your pasta is cooked “al dente”. Drain the pasta and return it to the pot. Add a large ladle full of sauce to the pasta and mix well, cooking for a minute or two Product of Italy on high to allow the pasta to absorb the sauce. Serve Imported By: immediately, spooning additional sauce on each bowl of Nfa Trading pasta. Sprinkle with grated parmesan cheese. 4335 Van Nuys Blvd. #261 Sherman Oaks, CA 91403 Tel. 1818 287 1837 Toll Free: 1866 376 3796 www.nfatrade.com
  2. 2. C ooking time: ��-�� m Net We ight: 50 in. 0g Pasta all’Aglianico Pasta di Semola di Grano Duro Pasta della Nonna The Traditional Flavor of Basilicata Pasta all’Aglianico con Gorgonzola e Noci Nutrition Facts ----------------------------------------- Serves 4 to 6 Server size oz (83g) dry Servings package: 6 Ingredients: Amount per serving 2 tbsp. butter Calorie 290 (1234 kj) 5 green onions, finely chopped ----------------------------------------- 1 tbsp. plus 2 tsp. fresh thyme, chopped or 1 1/2 tsp. % Daily Value dried,crumbled Total fat 0.83 g 1% 2 c. whipping cream Satured Fat 0g 0% 1/2 lb. Gorgonzola cheese, crumbled Total carboidrated 61g 73% Freshly ground pepper Sugar 1,5 g 1,8% 1 1/2 lb. pasta Dietary Fiber 3,7 g 4,5% 1 c. walnuts, coarsely chopped Protein 10,8 g 13% 1/2 c. freshly grated Romano or Parmesan cheese (about 2 oz.) Ingredients: Durum Wheat semolina, Water Directions: Melt butter in heavy medium skillet over medium Contains Gluten heat. Add shallots and saute until translucent, about 5 minutes. Stir in thyme. Add cream and Gorgonaola and stir until cheese melts and sauce thickens slightly. Season with pepper. Can be prepared 1 day ahead. Cover and refrigerate. Re-warm over low heat before using. Cook pasta in large pot of rapidly boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Return to pot. Add sauce and stir over low heat until pasta is coated. Mix in walnuts. 8 9 Transfer to serving dish. Sprinkle with Romano cheese 03299 31208 and serve immediately. Product of Italy Imported By: Nfa Trading 4335 Van Nuys Blvd. #261 Sherman Oaks, CA 91403 Tel. 1818 287 1837 Toll Free: 1866 376 3796 www.nfatrade.com
  3. 3. Co o king tim e: � �-�� min Net We ight: 50 . 0g Fusilli Pasta di Semola di Grano Duro Pasta della Nonna The Traditional Flavor of Basilicata Fusilli con Pesto di Rucola Nutrition Facts ----------------------------------------- This is one of those quick and easy pasta dishes Server size oz (83g) dry that can be put together in minutes, but that taste Servings package: 6 heavenly. Amount per serving Calorie 290 (1234 kj) Serves 4 to 6 ----------------------------------------- % Daily Value Ingredients: Total fat 0.83 g 1% 4 Young, Small Zucchini (About 5 Inches In Length Satured Fat 0g 0% 4 -5 Tablespoons Olive Oil Total carboidrated 61g 73% Salt & Pepper Sugar 1,5 g 1,8% 1 Pound Pasta Dietary Fiber 3,7 g 4,5% 1/3 Cup Walnuts Protein 10,8 g 13% 1 medium head of Arugola 2 Tablespoons Butter Ingredients: Durum Wheat semolina, 1/2 Cup Grated Parmesan or Pecorino Cheese Water Directions: Contains Gluten Trim the ends of the zucchini, and cut them into 2 to 3 inch long sticks. Heat the olive oil in a saucepan, and once it is hot add the prepared zucchini. Cook, stirring frequently over medium heat for about 8 to 10 minutes, or until the zucchini has softened and is turning a little brown. Meanwhile, for pesto sauce mix together in a blender at slow speed arugola leaves, walnuts, parmesan cheese, olive oil and salt. 8 7 Cook your pasta in boiling salted water until it is al dente. 03299 31202 Drain. Return the pasta to the pot with the zucchini mixture and stir to combine over medium heat. Add the butter, and a large scoop of arugola pesto. You should have just enough to lightly coat the pasta. Add additional if needed. Add the walnuts, and mix well. Product of Italy Serve, topped with the grated cheese, and cracked Imported By: black pepper if desired. Nfa Trading 4335 Van Nuys Blvd. #261 Sherman Oaks, CA 91403 Tel. 1818 287 1837 Toll Free: 1866 376 3796 www.nfatrade.com
  4. 4. Cookin g tim e Net We : ��-�� min. ight: 50 0g Orecchiette Pasta di Semola di Grano Duro Pasta della Nonna The Traditional Flavor of Basilicata Orecchiette con Broccoli e Salsiccia Nutrition Facts ----------------------------------------- Orecchiette are little bowl shaped pasta that are made Server size oz (83g) dry by hand with flour and water in Italy, particularly Servings package: 6 around Apulia and Basilicata. Amount per serving Calorie 290 (1234 kj) Serves 4 to 6 ----------------------------------------- % Daily Value Ingredients: Total fat 0.83 g 1% The broccoli rabe makes a tasty, healthy vegetarian Satured Fat 0g 0% sauce. Total carboidrated 61g 73% 1 Pound Dried Orecchiette Sugar 1,5 g 1,8% 1 Pound Broccoli Rabe Dietary Fiber 3,7 g 4,5% 1 Cloves Garlic, Sliced thin Protein 10,8 g 13% Pinch Of Red Pepper Flakes Salt & Pepper To Taste Ingredients: Durum Wheat semolina, 1/3 Cup Good Quality Olive Oil Water Directions: Contains Gluten Trim the broccoli rabe by cutting off any tough stems. Chop into 1 inch pieces and peel the skin off the tougher pieces and cut these into 1 inch pieces as well. In a small saucepan, heat the oil, garlic and pepper flakes. Remove garlic if you like. Set Aside. Heat a large pot of salted water to a boil, and add the pasta. Cook as per package instructions until the last 10-11 minutes of cooking. Add the broccoli rabe to the pasta pot and cook until tender. Drain pasta and broccoli, 8 0 reserving a small cup of pasta water. Return the pasta 03299 31201 mixture to the pot and mix well with the oil mixture, adding water as needed to keep it moist. Serve piping hot. Cooks Note: You can also add 1 pound of crumbled sausage meat to this dish for a change. Just brown the sausage first, and add to the oil mixture. Generally Product of Italy cheese is not offered due to the red peppers, but I do Imported By: like to add some grated pecorino. Nfa Trading 4335 Van Nuys Blvd. #261 Sherman Oaks, CA 91403 Tel. 1818 287 1837 Toll Free: 1866 376 3796 www.nfatrade.com
  5. 5. Cookin g tim e: �-�� m Net We ight: 50 in. 0g Palmarielli Picernesi Pasta di Semola di Grano Duro Pasta della Nonna The Traditional Flavor of Basilicata Palmarielli Picernesi Nutrition Facts al Ragù di Carne di Agnello ----------------------------------------- Server size oz (83g) dry Serves 4 to 6 Servings package: 6 Amount per serving Ingredients: Calorie 290 (1234 kj) 1 lb. boneless veal stew meat cut against the grain ----------------------------------------- into 1 inch pieces. You may also add some ground beef % Daily Value 90/10 % if you choose but cook it accordingly. Total fat 0.83 g 1% 4 oz. olive oil Satured Fat 0g 0% 2 coarsely chopped onions Total carboidrated 61g 73% 4 cloves of chopped garlic Sugar 1,5 g 1,8% 1 bay leaf crushed in small pieces Dietary Fiber 3,7 g 4,5% small handful of flat chopped parsley, Protein 10,8 g 13% small handful of fresh basil 1 cup of dry white wine and remember, do no not cook Ingredients: Durum Wheat semolina, with any wine you wouldn’t drink. Water 2 - 28 oz. cans of diced tomatoes 1 cup of beef stock or commercial beef base deluded to Contains Gluten soup consistency Salt and freshly ground black pepper to taste Directions: In a large pot with a heavy bottom heat the oil to med./high, add the stew meat and brown lightly. Add the onion, the bay leaf S&P to taste, half of the garlic, add some beef stock and cook covered until the onion is translucent. Add the wine and let it reduce. Add the 8 1 tomatoes, more beef stock, cover and cook over low 03299 31204 heat for about 1-2 hours until the meat just about melts in your mouth. Add the remaining garlic and parsley, basil, S&P to taste and whatever else you think it needs. Remove from heat after a few minutes and toss with pasta. Product of Italy Imported By: Nfa Trading 4335 Van Nuys Blvd. #261 Sherman Oaks, CA 91403 Tel. 1818 287 1837 Toll Free: 1866 376 3796 www.nfatrade.com
  6. 6. Cookin g tim e: �-�� m Net We ight: 50 in. 0g Cavatelli al peperoncino Pasta di Semola di Grano Duro Pasta della Nonna The Traditional Flavor of Basilicata Cavatelli ai Funghi Porcini e Spinaci Nutrition Facts ----------------------------------------- Serves 4 to 6 Server size oz (83g) dry Servings package: 6 Ingredients: Amount per serving 1 Pound Cavatelli Pasta Calorie 290 (1234 kj) 6 Cups Mixed Wild Mushrooms, Washed And Coarsely ----------------------------------------- Chopped % Daily Value 4 Cups Fresh Baby Spinach Total fat 0.83 g 1% 4 Slices Prosciutto, Finely Chopped Satured Fat 0g 0% 1 Small Onion, Chopped Total carboidrated 61g 73% 2 Large Garlic Cloves, Minced Sugar 1,5 g 1,8% 4 Tablespoons of Olive Oil Dietary Fiber 3,7 g 4,5% 1 Cup Mascarpone Cheese Protein 10,8 g 13% 1/2 Cup Dry Vermouth Fresh Ground Pepper Ingredients: Durum Wheat semolina, Dash of Salt Water Dash of Red Pepper Flakes (Optional) Grated Cheese For Serving If Desired Contains Gluten Directions: In a medium pot add the oil, onions, and cook until translucent and soft. Add the mushrooms, and cook for 7 to 8 minutes, or until they are soft, and beginning to brown. Add the garlic and prosciutto, and cook another 3 to 4 minutes. Add the vermouth, and cook until the liquid is almost completely absorbed. Add the spinach, and stir well, cooking it until it is wilted. Add the 8 8 mascarpone cheese and seasonings, and stir until well 03299 31205 mixed, cooking the mixture over low heat until creamy and smooth. Cook the pasta until al dente, reserving one small cup of the pasta water before draining. Mix together the drained pasta and the spinach mushroom mixture over medium heat for a minute of two. Add Product of Italy a little of the pasta water if it seems dry. Serve with Imported By: grated cheese if desired. Nfa Trading 4335 Van Nuys Blvd. #261 Sherman Oaks, CA 91403 Tel. 1818 287 1837 Toll Free: 1866 376 3796 www.nfatrade.com

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