Garofalo Lumaconi Pasta - 400g | Italian Snail Shells

Cooking time 11 minutes.Bring a large pan of water to the boil and add salt if required. Keeping the water at a rolling boil add the amount of pasta needed. Stir with a wooden spoon to prevent the pasta sticking together and to avoid damaging the pasta. Cook for the recommended time, drain and serve.Recipe By Sara DanesinLumaconi with Sara's Ragout.Ingredients:1 celery stick,1 shallot,1 carrot,Sprig of thyme, 1 bay leaf, a generous pinch of fennel seeds, 4 juniper berries,tin of chopped tomatoes,200 gr of pork mince,200 gr of beef mince,50 gr of cubed smoked pancetta,50 gr parmigiano,50 ml of red wine,50 ml of extra virgin olive oil,1 glass of water with 4 tsp concentrated tomato paste,400 gr of Garofalo Lumaconi.Method:Place carrot, celery and shallot and fine dice with a food processor.In a frying pan place the oil and pancetta and let it brown gently; add the diced vegetables and sweat for 3/4 minutes; Add the fennel seeds, thyme, bay leaves and juniper berries and both meats.Mix well with the vegetables and add the wine. Once this has evaporated, add the tinned tomatoes and the glass of water with the tomato paste, lower the heat, cover the pan with a lid, and allow to gently simmer for 1.5 h minimum. If the mix appears too dense, add a small quantity of warm water but remember that both tomatoes and the meats both typically release water.This recipe can be achieved either with a slow cooker or, if you are lucky enough to have an AGA, using the bottom oven.

Heat Sealed

Recyclable

Full Product Name:Pasta di Gragnano PGIAdditional Information:V-Label European Vegetarian Union - Vegan, v-label.eu