Using a mandoline slicer, slice finely the zucchini and place on a plate. You can also slice them by hand, just make sure they are as thin as possible. And I am glad he did it! Because you can see how with a few high-quality ingredients you can make an easy and authentic recipe to impress your family and friends. Prep, cook, and enjoy. Immediately, this is a meal to be enjoyed just out of the pan, don’t allow it to cool down or the cheese will clump. GARLIC– Lightly smashed with the skin on. You need only a subtle aroma, so discard it after, as the recipe suggests.

Experiment with different flavors and ingredients to create your own unique combinations. Elica Gigante pasta offers a versatile canvas for culinary exploration and is sure to satisfy your cravings for a truly authentic Italian meal The choice of a venue rich in history and tradition is not accidental but reflects the intentions of Pastificio D'Aniello to still preserve, in the era of advanced technologies, the artisan production methods, the attention to every single detail, from the selection of raw materials to control the phases related to production. This great research work for raw materials is then enriched by a transformation phase that follows the centenary tradition of the city of Gragnano, that is, high quality durum wheat semolina, bronze drawing and long drying times at low temperatures, characteristics also specified in the IGP specification PASTA OF GRAGNANO. For a lighter option, toss Elica Gigante pasta with roasted vegetables like zucchini, bell peppers, and eggplant. Drizzle with a balsamic reduction and top with crumbled feta cheese for a delightful vegetarian dish.Eliche get their name from the Italian “elica,” meaning “screw.” This pasta is made from matt, a strong and rich variety of durum wheat. Stir ( mantecate) spaghetti thoroughly for one minute or until the cheese has melted and turned into a creamy sauce that perfectly coats the pasta. The best choice is white wine with a fresh and light structure, we recommend some traditional wine from the Campania region.

In a frying pan heat a good amount of extra virgin olive oil over medium heat and fry zucchini until slightly browned. Mixing and Kneading: The durum wheat semolina is mixed with water. The subsequent kneading phase ensures that the well-worked dough becomes homogeneous and elastic. OIL– The traditional recipe is made with extra virgin olive oil. But of course, is up to you. You can also use normal olive oil, especially if the extra virgin is expensive where you live or not so easy to find. For more than 100 years, at the foot of the Dolomite Mountains in northern Trentino, Monograno Felicetti has been producing its high-quality pasta. The mountain air and water of the surrounding Val di Fiemme are Monograno’s most important ingredients, but they don’t stop there. Their semolina and whole-wheat flour is 100% organic selected in collaboration with their own sustainable producers.The Pastificio D'Aniello offers products of the highest quality in compliance with the IGP PASTA DI GRAGNANO disciplinary. Finding a pasta shape I have never heard of before is a pretty exciting experience for me! Such was the case with elicoidali. I actually bought this pasta without looking at the name as I assumed it was a small rigatoni. Obviously I was wrong. Yes, elicoidali look like rigatoni but on closer inspection they are quite different. Like rigatoni, this pasta is a tube shape but the ridges are curved around the tube rather than straight and the pasta itself is slightly curved and narrower than rigatoni. A pasta with two names? DRYING: drying varies according to the formats and in any case takes place at a temperature between 40 and 60 ° C for a period of between 6 and 60 hours. The drying phase is obtained through the static cells; Although this is a recipe that has been around for a long time here in Italy, it wasn’t until Stanley Tucci featured it in his travel and food show “Searching For Italy” that it started to have some popularity abroad.