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Detail : Paccheri lisci
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Ingredients
Durum wheat semolina, Monti Lattari's water and salt
Conservation
Dry and fresh place
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Shelf life
3 anni
Capacity
Weight
0.5000
Descrizione :
The paccheri are a type of pasta di Gragnano made of durum wheat from Neapolitan origins. Paccheri lisci have a smooth surface.
The name comes from ancient Greek, and more precisely from the Greek words "pas" and "Keir" meaning "hand full", that is a good-natured slap with open hand, obviously referring to the pasta size.
If once the paccheri were a poor pasta since were sufficient only a few to get the impression to have the dish full, they spread quickly on the dining table of all Neapolitans only to be exported worldwide.
Very good with meat and fish sauces, the paccheri proposed by Olio Gargiulo, brass wire-drawing, offer their best with the typical local products such as olive oil and buffalo mozzarella.
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Customer Reviews |
Paccheri with swordfish and eggplant
Ingredients for 4 people:
1 large eggplant
300 grams of swordfish
200 grams of paccheri lisci
1 clove of garlic
1 onion
Little tomatoes q.s
Basil q.s.
Salt q.s
Organic olive oil Venus
Directions:
Wash with care the eggplant, then cut it into cubes. Put a large pan on flame with organic olive oil and a clove of garlic. Let brown and then transfer in to a plate covered with paper towels.
In the same pan, add onion, thinly sliced, and a bit of water. Cook for a couple of minutes.
Then add the swordfish, cut into piece and add cherry tomatoes.
After baking the paccheri in water salt, pan-frying with the sauce and allow drying. To refresh the taste chop some basil leaves. |
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