|Pack||pz. per crt.||crt. per pedana|
|190 g||n° 12||n° 190|
Because Granoro Pesto alla Genovese is only preserved in extra virgin olive oil, it must be kept in a cool, dry place, away from the light, to protect the product from oxidation that causes browning. Preparing a first course dish with Granoro Pesto alla Genovese is easy. First, cook your favourite Granoro pasta shapes; whilst the pasta is cooking, place the Granoro Pesto in a salad bowl and dilute it with 4 spoonfuls of the pasta’s cooking water. Once the Granoro pasta has cooked for the length of time indicated on the packet, drain it and add it to the bowl. Add some grated parmesan cheese if desired, stir well and serve immediately.
Customise your recipe: place the Granoro Pesto alla Genovese into a salad bowl, boil a potato, then mash it with a fork and mix it into the pesto before adding the cooked pasta. As an alternative to the mashed potato, you can add 3 or 4 spoonfuls of fresh cooking cream or 3 or 4 spoonfuls of fresh ricotta to the Granoro Pesto; mix them together well in a bowl, drain the freshly cooked Granoro pasta, add it to the bowl, stir and serve. Also excellent for making lasagne: place 4/5 layers of Granoro Lasagne in an ovenproof dish, covering each layer of pasta with Granoro Pesto, béchamel sauce and parmesan cheese. The last layer should only be parmesan cheese, béchamel sauce and Granoro extra virgin olive oil. Add a little water, cover with a lid and cook in a hot oven for 15/20 minutes. Remove the lid at the end to allow the top to brown.
Recommended with the following Granoro pasta shapes: Nuvole, Linguine, Lingue di Passero, Chitarrina Quadrata, Spaghetti alla Chitarra and Lasagne.
|Valori medi per 100g||% RI*|
|Total Fat||58.00 g||-|
|of which fatty saturated acids||9.00 g||-|
|of which sugar||5.00 g||-|
Ingredients: sunflower seed oil, basil (23%), cashew nuts, powdered milk, lactose, corn starch, extra virgin olive oil (6%), cheese (milk serum, emulsifying salt), salt, garlic, Pecorino (sheep’s milk , salt, rennet), Parmigiano Reggiano (cow’s milk, rennet, salt), pine nuts.
USE: before adding Granoro Pesto to your pasta, dilute it with 4 spoonfuls of the pasta cooking water.
Once opened, keep refrigerated (between 0 and +5°C) and consume within 24 hours.