6 PACKETS Gluten Free Italian Pasta Sorghum Mezze Maniche (6 x 250g pack). Buy in bulk!

Product Code: SG-E-MMR-ITA

£24.60
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Description

BONTASANA ITALIAN GLUTEN-FREE AND VEGAN ITALIAN PASTA. WHAT'S NOT TO LIKE?

6 Packets Sorghum Mezze Maniche (6 x 250g pack). Buy in bulk!

Mezze maniche is the gourmet version of our sorghum pastas.  Because sorghum is a great source of fibre and antioxidants and our pasta contains no sugar, this selection is perfect for athletes and anyone who wants to live a balanced lifestyle. The nutty taste of sorghum along with the porous and tender texture of the mezze maniche makes this pasta a true delight to eat.

Cooking Time 9 minutes · Sautéed pasta 11 minutes · Straight to the plate

Cooking and Tips

Two cooking times The package indicates two times: stick to the first, shorter, if you choose to drain the pasta and finish cooking it in a pan, in the oven, or in any other way; instead, follow the second cooking time, longer, to season it and serve it directly after simply boiling it in the pot.

Each type doubles in weight and volume For this reason, the average recommended raw portion is 60 grams.

The cooking water can be reserved and reused for other preparations Broths, soups, sautéed vegetables... Add an extra touch to your dishes with aromatic hints of spirulina or turmeric with Sarawak pepper. This last one, unsalted, can also become an excellent golden milk.

Our pasta does not overcook and remains intact even the next day If there is any leftover don’t throw it away! Put it to the test, its structure always remains al dente, even the day after you’ve cooked it. Try it warm or at room temperature for your summer recipes or a quick lunch break.

Bontasana pasta is suitable for all preparations Do not limit your creativity. For example, cook it the same way you would prepare risotto, adding liquid a little at a time: besides preserving its nutritional properties, the natural presence of starch will make every sauce richer and creamier. Au Gratin, in the oven, it will retain its structure ensuring a result that is always a winner.

Our extruder dies are entirely made of bronze “Entirely” means that not only the disc, but also the inserts, are made of bronze, which is essential for obtaining a quality product that respects tradition: slower processing and longer drying times allow to achieve uniform pasta sheets, with an ideal surface porosity sauces and seasonings to cling on. Also, the designs were created specifically by a master die-caster for Bontasana.

Recipes suggestions

Sorghum Mezze Maniche with Lemon-Cauliflower Cream, Capers and Marjoram, Serves 4

200 grams Bontasana Sorghum Mezze Maniche 250 grams cauliflower, cut into half-florets with stems diced small 2 garlic cloves Zest from 1 organic lemon 3-4 sprigs of fresh marjoram 1 tablespoon (Gargano) capers Extra virgin olive oil to taste Salt and pepper to taste Poppy seeds to taste (optional)

Preheat the oven to 180 degrees Celsius and line a sheet pan with parchment paper. Place the cut-up cauliflower on the sheet pan along with the unpeeled garlic cloves, lemon zest and marjoram. Season with salt and pepper and a 2 tablespoons of olive oil, mixing and massaging in everything using your hands.

Distribute the florets in a single layer on the sheet pan and bake in the middle rack of the oven for 25 to 30 minutes until cauliflower is slightly golden.

When the cauliflower is done, set aside ¼ of the florets, marjoram and lemon zest to use for garnish.

Meanwhile, place a large pot of boiling water on the stove and cook the Sorghum Mezze Maniche according to the package directions.

Transfer the remaining roasted cauliflower to a blender with a tablespoon of olive oil and blend until thick and creamy. If necessary, add a couple of tablespoons of the pasta water.

Distribute the cauliflower cream evenly among four pasta bowls and place the Mezze Maniche on top of the cream along with the roasted cauliflower florets and some capers. Garnish with the roasted lemon zest, some of the reserved marjoram leaves and the optional poppy seeds. Drizzle with a little extra virgin olive oil and serve.

Recipe by Francesca Bettoni, Beauty Food Blog

Baked Sorghum Mezze Maniche with Chanterelles, Serves 4

One box of Bontasana Sorghum Mezze Maniche 200-220 grams chanterelles 70 grams coarse or stone-ground cornmeal 1 garlic clove Extra virgin olive oil to taste Salt to taste 5-6 fresh chives

For the béchamel sauce: 400 millilitres unsweetened almond milk, at room temperature 40 grams cornstarch 35 grams extra virgin olive oil A pinch of nutmeg A pinch of salt 

Preheat the oven to 180 degrees Celsius.

Clean and slice the chanterelles. Place a sauté pan over medium heat, add a generous pour of olive oil along with the chanterelles, the garlic clove and a pinch of salt and sauté for 8 to 10 minutes. Remove from heat and set aside.

Place the cornmeal in a bowl with a drizzle of olive oil and a sprinkle of salt and combine well.

Cook the Sorghum Mezze Maniche in a large pot with plenty of water and drain when al dente. Combine the Mezze Maniche with the mushroom mixture in a large bowl and set aside.

Meanwhile, prepare the béchamel sauce: place a saucepan over medium heat, add the extra virgin olive oil, whisk in the cornstarch and slowly add in the almond milk, whisking constantly to keep any lumps from forming. Season with the salt and nutmeg while continuing to whisk. When the béchamel starts to simmer, remove from the heat. Pour the sauce over the Mezze Maniche and chanterelle mixture and transfer to a greased baking dish.

Bake in the oven for 10 to 12 minutes. Then select the broil setting on the oven, sprinkle the cornmeal over the Mezze Maniche mixture and place it under the broiler for about 5 minutes.

Serve the baked Mezze Maniche garnished with chopped fresh chives.

Recipe by Carla Casali, Veg Chef

Sorghum Mezze Maniche with Creamy Romanesco Broccoli Sauce, Serves 4

One box of Bontasana Sorghum Mezze Maniche 250 grams Romanesco broccoli, cleaned with leaves removed 25 grams shallots, minced 4 tablespoons extra virgin olive oil ½ fresh chili pepper, minced (optional) Salt and pepper to taste

Divide the Romanesco broccoli into florets and dice the white and more tender inner portion.

Bring a large pot of salted water to a boil and blanch the florets for 2 minutes. Remove the florets from the water with a slotted spoon and set aside.

Heat 2 tablespoons of the olive oil in a sauté pan over medium heat and add the shallots and optional chili pepper. Sauté for 2 to 3 minutes, then add the broccoli florets and cook for another 5 to 6 minutes. Season with salt and pepper towards the end.

Bring a large pot of water to a boil, add the Sorghum Mezze Maniche and cook until al dente, following the package directions.

In the meantime, put ¾ of the sautéed shallot-broccoli mixture in a blender and reserve the remaining florets for when it’s time to serve the dish.

Add 1 tablespoon of oil to the mixture in the blender. If necessary, add pasta water 1 tablespoon at a time until you have a creamy mixture.

Pour the cooked and drained Mezze Maniche into the pan along with the Romanesco broccoli cream. Stir to season and then cook for another 30 seconds until heated through.

Fold in the reserved florets with the remaining tablespoon of extra virgin olive oil and serve.

Recipe by Carlotta Perego, Cucina Botanica

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