Garofalo Organic Whole Wheat Fusilli Dry Pasta

• The natural bran, germ, fibre vitamins and minerals remain intact in the wholewheat pasta, giving many health benefits.
• Made with 100% Organic unprocessed durum wheat semolina, high in fibre and a great source of protein.
• Garofalo’s organic wholewheat pastas are a surprise even for the most demanding palates.
• Cooks in the same time as “white” pasta.


Of all the Garofalo short cut pasta Fusilli are the most popular in the UK. From Neapolitan tradition and a classic to keep in the pantry.

The spiral shaped design of fusilli makes them perfect for holding chunky sauces, from rich meaty sauces to the simplest of tomato sauce. The fusilli shape is very versatile and works well in a pasta salad.

Fusilli originates in central south Italy with the word fusilli coming from the Italian fuso meaning spindle. They were originally created from the idea of rolling spaghetti around a knitting needle.

-Made in Italy, -Kosher Certified, -Suitable for a Vegetarian and Vegan diets, -Organic Certified, -High in Fibre

Italy

Store in a cool, dry place.

11 MINUTE COOKING TIME.

Cooking time 11 minutes.
Bring a large pan of water to the boil and add salt if required. Keeping the water at a rolling boil add the amount of pasta needed. Stir with a wooden spoon to prevent the pasta sticking together and to avoid damaging the pasta. Cook for the recommended time, drain and serve.

Recipe By Sara Danesin

Wholemeal fusilli with walnut, cream of sweet Sardinian pecorino and spicy salami Napoli.
This recipe combines beautifully the real punchy flavours of pecorino from Sardinia, a delicately flavoured sheep's cheese. Authentic Pecorino is made without any added ingredients such as cow's milk. The most famed Sardinian cheese is smoked, spicy and sharp and called Fiore Sardo, which is aged over a long period. The cream I used for this recipe has a mellower taste because is mixed with ricotta (which is not a cheese but a curd), and balances the very strong pecorino taste, making it very easy on the palate. The spicy salame di Napoli (pork-and-beef salami) is ground coarsely and seasoned with salt, garlic, and peperoncino flakes distinguishing itself from the milder salami of the north of Italy. The curing process lasts about four months and sometimes includes smoking. The addition of this particular salame is because of its spiciness, which adds an extra dimension to the dish and complements the wholemeal goodness of the fusilli.
I feel I must make a small note on the use of "peperoncino" in my food/recipes or in ingredients.

In southern Italy, the culture of chillies (peperoncino, capsicum annuum) is a virtue. (We even have an Academy of the chilli pepper!).
From Calabria to Campania and from Puglia to Sicilia, Peperoncino is not only spicy hot, but flavoursome and super-versatile. It can be used on countless dishes, before or whilst cooking or once ready.
The great health benefits of the peperoncino are renowned, from the aim to digestion to its powerful antioxidant properties and its richness in vitamin E.

Ingredients for 4 people:
300g Garofalo wholemeal fusilli,
100g crema dolce di pecorino (mix well 50 g finely grated pecorino from Sardinia and 50 g ricotta),
4 tbsp. extra virgin olive oil,
40 g walnuts beaten in a mortar,
1 clove of garlic,
5g parsley,
½ bay leaf finely shredded,
40g of small cubed piquant salame Napoli,
30 ml of the boiling water when the pasta is drained,
A touch of dried peperoncino (chilli pepper flakes).

Method:
In a sauce pan place, the crushed garlic and the olive oil and gently sauté.
Add the diced (very small it's better) salame and warm gently.
Add the shredded bay leaf, mix well.
Place the walnuts and in a pestle and mortar and make a rough paste.
In the meantime boil a copious amount of water (at least one litre per 100 g of pasta), and when boiling add roughly speaking 2 tbsp. of rock salt, add the pasta and stir well .The right al dente time for fusilli is 11 minutes, so to enjoy fully the Garofalo flavour and "bite" stick to the advised cooking time! (remember to always keep half a glass of the boiling water to loosen up the sauce and add creaminess to the finished dish).
When cooked, drain the pasta, add the cream of cheese and 30 ml of the pasta water, stir well. Add the chilli pepper and a handful of chopped parsley.
Serve at once.

Bag

Recyclable

Full Product Name:
Whole Wheat Organic Pasta

Additional Information:
V-Label.EU - European Vegetarian Union

Organic Whole Wheat Semolina

May Contain Mustard, May Contain Soya, Contains Wheat
It may contain Soy and Mustard

Suitable for Vegetarians; Kosher; Organic; Suitable for Vegans

Garofalo

Premium Italian pasta maker Garofalo has been making high quality pasta since 1789 in Gragnano near Naples, the birth place of pasta in Italy.

Garofalo has always been a reference point for the high quality of its product and production processes, made now even more effective thanks to the combination of technology and century long artisan know how.

Pasta is simply made with water and durum wheat semolina and you can't produce excellent pasta if the best wheat is not used. It is the quality and quantity of gluten present primarily that determines the quality of the wheat. Garofalo uses only high quality, robust durum wheat in its pasta ranges.

Today we are one of the leading manufacturers of quality pasta in Italy. Our products are exported to over 60 countries, taking Italian excellence worldwide

Manufactured by:
Pastificio Lucio Garafola S.p.A.,
Via dei Pastai,
42 80054,
Gragno (NA),
Italia.


Importer address:
Specialist Foods Ltd. Highfield Nurseries, Slip Lane, Old Knebworth, Hertfordshire, SG3 6QG

Pastificio Lucio Garafola S.p.A.,
Via dei Pastai,
42 80054,
Gragno (NA),
Italia.
+39 0818011002
info@pastagarofalo.it
www.pasta-garofalo.com