Product attributes
Vegetarian
Vegan
Shop all Garofalo
Product Information
Radiatori, a relatively new shape in the world of pasta, are said to resemble radiators, and the Italian word radiatori translates literally to radiators in English.
Garofalo have based their Radiatori on the radiator grill of the Bugatti motor car.
The shape maximizes the surface area of the pasta absorbing and trapping sauce. Use as you would fusilli as the shape makes it ideal for thick sauces.
- Made in Italy
- Durum Wheat Semolina Pasta
- 14% Protein Pasta
- Bronze Drawn Pasta
- Pasta Di Gragnano IGP
- Suitable for Vegan and Vegetarian Diets
- Kosher certified
- Egg Free
Garofalo pasta is formed through a bronze die, this method allows a little friction on the surface of the pasta, which becomes slightly rough and porous allowing the sauce to cling and be absorbed into the pasta giving a delightful eating experience!
Garofalo have based their Radiatori on the radiator grill of the Bugatti motor car.
The shape maximizes the surface area of the pasta absorbing and trapping sauce. Use as you would fusilli as the shape makes it ideal for thick sauces.
- Made in Italy
- Durum Wheat Semolina Pasta
- 14% Protein Pasta
- Bronze Drawn Pasta
- Pasta Di Gragnano IGP
- Suitable for Vegan and Vegetarian Diets
- Kosher certified
- Egg Free
Garofalo pasta is formed through a bronze die, this method allows a little friction on the surface of the pasta, which becomes slightly rough and porous allowing the sauce to cling and be absorbed into the pasta giving a delightful eating experience!
Features
Vegan, Vegetarian, Kosher
Further description
E-SHOP:WWW.PASTAGAROFALO.IT
Country of origin
Italy
Nutritional data
| Typical Values | per 100 g |
|---|---|
| Energy | 1489 kJ |
| 351 kcal | |
| Fat | 1,0 g |
| of which saturates | 0,2 g |
| Carbohydrate | 70 g |
| of which sugars | 3,0 g |
| Fibre | 3,0 g |
| Protein | 14 g |
| Salt | <0,01 g |
Storage
Store in a cool, dry place.
Cooking guidelines
Cooking time 9 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
Garofalo with salmon 3 ways.
Red salmon and its caviar is a gourmet food, yet it is also a healthy treat for your body, exactly like pasta Garofalo. Like any egg, salmon roe is where new life begins and is therefore filled with many nutrients needed to sustain existence.
Caviar is often recommended for nursing and pregnant women as well as for the healthy development of bones (and prevention of osteoporosis) because it is a rich source of minerals as well as vitamins A, C and D.
Moreover, Omega-3 fatty acids have been attributed with improving eye health, cardiovascular fitness, brain function and a general boost to the immune system. My choice of using smoked salmon as well as raw and its eggs was to balance textures and the very different flavours they offer: smokiness, meatiness and saltiness. For me the use of the wonderfully curly fusilli is a great match for this very elegant sauce, perfect for a dinner party as well as for a nutritious dinner for the whole family.
The mix of salmon, sweet shallots, cream and brandy is certainly a well approved pairing so here is a super tasty recipe ready in less than 20 minutes.
Ingredients for 4 people:
1 large shallot finely chopped,
200g wild salmon skinned and pin boned,
100g smoked salmon cut in thin strips (choose a truly smoky one!),
20g butter,
4 tbsp EVOO (extra virgin olive oil),
2 tbsp finely chopped chives,
120ml single cream,
3 tbsp salmon caviar,
30ml brandy,
Salt and pepper,
300g Radiatori Garofalo.
Method:
In a frying pan, put the butter and the EVOO and when melted add the finely chopped shallot and sauté well until soft.
Add the skinned and boned salmon fillet and cook for a few minutes (5-6 depending on the thickness of the fish); when cooked, season well, add the brandy and on a high flame tilt the pan to ignite the alcohol and flambé.
When the flame has subsided, with the help of a fork, flake the salmon into small chunks, add the strips of smoked salmon, adjust seasoning and keep in a warm place.
In the meantime boil a copious amount of water (at least one litre per 100 g of pasta), and when it starts boiling, add about 2 tbsps. of rock salt, add the pasta and stir well. The right al dente time for Garofalo Radiatori is 9 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 the pasta is cooked, drain it well and tip it into a large bowl, so as to enable you to stir all ingredients well.
Add the cream, the salmon roe and chopped chives, check the seasoning and if the mix appears a little dense just add some of the left over boiling water.
Serve at once and enjoy.
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
Garofalo with salmon 3 ways.
Red salmon and its caviar is a gourmet food, yet it is also a healthy treat for your body, exactly like pasta Garofalo. Like any egg, salmon roe is where new life begins and is therefore filled with many nutrients needed to sustain existence.
Caviar is often recommended for nursing and pregnant women as well as for the healthy development of bones (and prevention of osteoporosis) because it is a rich source of minerals as well as vitamins A, C and D.
Moreover, Omega-3 fatty acids have been attributed with improving eye health, cardiovascular fitness, brain function and a general boost to the immune system. My choice of using smoked salmon as well as raw and its eggs was to balance textures and the very different flavours they offer: smokiness, meatiness and saltiness. For me the use of the wonderfully curly fusilli is a great match for this very elegant sauce, perfect for a dinner party as well as for a nutritious dinner for the whole family.
The mix of salmon, sweet shallots, cream and brandy is certainly a well approved pairing so here is a super tasty recipe ready in less than 20 minutes.
Ingredients for 4 people:
1 large shallot finely chopped,
200g wild salmon skinned and pin boned,
100g smoked salmon cut in thin strips (choose a truly smoky one!),
20g butter,
4 tbsp EVOO (extra virgin olive oil),
2 tbsp finely chopped chives,
120ml single cream,
3 tbsp salmon caviar,
30ml brandy,
Salt and pepper,
300g Radiatori Garofalo.
Method:
In a frying pan, put the butter and the EVOO and when melted add the finely chopped shallot and sauté well until soft.
Add the skinned and boned salmon fillet and cook for a few minutes (5-6 depending on the thickness of the fish); when cooked, season well, add the brandy and on a high flame tilt the pan to ignite the alcohol and flambé.
When the flame has subsided, with the help of a fork, flake the salmon into small chunks, add the strips of smoked salmon, adjust seasoning and keep in a warm place.
In the meantime boil a copious amount of water (at least one litre per 100 g of pasta), and when it starts boiling, add about 2 tbsps. of rock salt, add the pasta and stir well. The right al dente time for Garofalo Radiatori is 9 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 the pasta is cooked, drain it well and tip it into a large bowl, so as to enable you to stir all ingredients well.
Add the cream, the salmon roe and chopped chives, check the seasoning and if the mix appears a little dense just add some of the left over boiling water.
Serve at once and enjoy.
Package type
Heat Sealed
Recycling information
Bag - Recycle with bags at large supermarket - Don't recycle at home
Other Information
Full Product Name:
Pasta di Gragnano PGI
Additional Information:
V-Label (European Vegetarian Union) - v-label.eu
Pasta di Gragnano PGI
Additional Information:
V-Label (European Vegetarian Union) - v-label.eu
Ingredients
Durum Wheat Semolina
Allergen Information
May Contain Soya, Contains Wheat
It may contain traces of Soybeans
It may contain traces of Soybeans
Dietary Information
Kosher; Suitable for Vegans; Suitable for Vegetarians
Brand
Garofalo
Brand details
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
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
Manufacturer
Pastificio Lucio Garofalo S.p.A.,
Via dei Pastai, 42,
80054 Gragnano (NA).
Via dei Pastai, 42,
80054 Gragnano (NA).
Importer address:
Specialist Foods Ltd. Highfield Nurseries, Slip Lane, Old Knebworth, Hertfordshire, SG3 6QG
Return to Address
www.pastagarofalo.it
Mail: info@pastagarofalo.it
Mail: info@pastagarofalo.it
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