MADE WITH ITALIAN INGREDIENTS
ONLY BARN EGGS, 100% ITALIAN
Free from MSG, palm and rapeseed oil.
A drizzle of extra virgin olive oil, Parmigiano Reggiano and pepper.
Add the fagottini to a large pan at bolling salted water and then simmer gently for about 2-3 minutes. Drain, season and serve.
Filling (45): ricotta (WHEY, MILK cream, salt), raw ham 23,4% (pork meat, salt), mozzarella CHEESE 16% (MILK, salt, lactic ferments, rennet), mascarpone CHEESE, breadcrumbs (WHEAT flour type “0”) Grana Padano DOP (MILK, salt, rennet, preservative: lysozyme from EGG), salt. Pasta (55%): durum WHEAT semolina, WHEAT flour, EGGS 16,7%, water. May contain traces of soy, fish and crustaceans.
Keep refrigerated at + 4 ° c. One opened, used within 3 days.
Chef Pasquale Torrente's recipe
08 August 2019
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