Pasta extruded through bronze
Fresh egg pasta with 100% Italian eggs
Fresh Pasta with 100% Italian wheat
with basil pesto
5 minutes in the microwave
20-25 minutes in the oven
4-5 minutes in the pan
vegetarian dish
Fusilli with Genovese pesto
“From the most ancient Genoese tradition, fusilli al pesto are a classic and delicious dish, each Italian (and not only) cannot do without but fully appreciate”
Bronze drawn pasta in pesto sauce with cherry tomato as garnish.
INGREDIENTS pasta: durum wheat semolina, fresh grade A whole eggs, water.
INGREDIENTS sauce: milk, basil pesto, cream, butter, spinach flour, salt, vegetable broth, corn starch.
INGREDIENTS garnish: mozzarella cream (milk, mozzarella, corn starch), red and yellow cherry tomatoes.
ALLERGENS: gluten, egg, milk and dairy.
Microwave preparation method (recommended): remove the plate from the cardboard, do not lift the protective film; place in the microwave and heat for 5 minutes at 750W. If you defrost the dish for 12-24h in the fridge cook it for 2 minutes at 750W.
Traditional oven preparation method: remove the plate from the cardboard, do not lift the protective film; preheat the oven at 180° C in conventional mode, bake and cook for
20 - 25 minutes. If you defrost the dish for 12-24h in the fridge cook it for 10 minutes at 180° C.
Method of preparation in the pan: take the plate out of the cardboard, do not lift the protective film; defrost the dish in the microwave for 3 minutes at 750W; pour into a pan with very little water and sauté for 4 - 5 minutes over medium heat.