Burrata, chilly pepper and turnip tops stuffed chickpeas flour Panzerotto
Flour made from native Apulian barley and chickpeas, toasted and stone ground.
“Farinella di Putignano” Slow Food product
The product was born in the small town of Putignano, the original recipe is protected
to safeguard the raw ingredients.
Typical Apulian product.
Pasta ingredients |
100% Italian durum wheat semolina, fresh eggs “A” category, farinella (barley & chickpeas toasted flour), water |
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Filling ingredients | Burrata cheese, turnips, cheese cream, mixed cheese, breadcrumbs, extra virgin olive oil, “crusco” pepper, salt, spices & aromas |
Allergens | Gluten, eggs, milk and dairy products |
Cooking time | 8’00” / 9’00” |
% Pasta - Filling | 45% - 55% |
Weight gain after cooking | + 18% |
Net weight per unit of pasta | 26 g - 28 g > 32 g - 34 g (cooked) |
Measures of the raw pasta (per unit) |
8 cm x 5 cm |
Shelf life | 18 months |
Net weight | Net weight per pack 1 Kg (10 portions) Net weight per box 6 Kg (60 portions) |