MADE WITH ITALIAN INGREDIENTS
ONLY BARN EGGS, 100% ITALIAN
-30% LESS FAT
Our recipe is prepared with sheep’s milk ricotta.
Free from MSG, palm and rapeseed oil.
A drizzle of extra virgin olive oil and cubes of bacon.
Add the girasoli to a large pan at bolling salted water and then simmer gently for about 2-3 minutes. Drain, season and serve.
Filling (60%): artichokes 64,4%, salted ricotta 13% (sheep WHEY, salt), onion, breadcrumbs (WHEAT flour type “0”), garlic, persley, salt. Pasta (40%): 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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