12 PACKETS Gluten Free Italian Pasta White Corn with Turmeric and Sarawak Pepper Fusilli (12 x 250g pack)

Product Code: MCS-12-F-ITA

£44.82
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Description

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

12 Packets Gluten Free Italian Pasta White Corn with Turmeric and Sarawak Pepper Fusilli (12 x 250g pack)

Spice up your dish with this unique and flavourful fusilli! The powerful combination of Sarawak pepper and 5% turmeric makes this a true superpasta. The pepper enables the body to properly absorb and take full advantage of the benefits of the ancient golden spice. Added bonus: this pasta's wonderful aroma will fill your kitchen, brighten your mood and make anyone hungry!

Cooking Time
6 minutes · Sautéed pasta
8 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 and suggestions:

White Corn, Turmeric, and Sarawak Pepper Fusilloni with Peanut Curry, Serves 4

175 grams Bontasana White Corn, Turmeric and Sarawak Pepper Fusilloni
400 ml coconut milk
600 ml vegetable stock
1 tbs peanut butter unsweetened
1 onion, finely chopped
1 cloves garlic, finely chopped
1 tbs extra-virgin olive oil
1 tsp turmeric
1 tsp salt
2 tsp garam masala
1 tsp ginger powder
400 grams chickpeas, drained
71 grams broccoli florets, cut to bite size pieces
175 grams bell pepper, cut to bite size pieces
2 large carrot, cut to bite size pieces

Place a large saucepan over medium heat. When heated add the extra-virgin olive oil and gentle sauté the onion.

When translucent add the ginger, garlic, turmeric, salt, and garam masala and stir for one minute.

Add the coconut milk, vegetable stock and peanut butter and stir well once again. When fully blended together add the White Corn, Turmeric and Sarawak Pepper Fusilloni and let it cook with a simmer.

When the White Corn, Turmeric and Sarawak Pepper Fusilloni is almost done, about 8-10 minutes, add the rest of the vegetables, the chickpeas, and place the lid on the pan and allow the mixture to simmer gently for about 5 more minutes, or until the pasta is fully done.

Divide between the bowls and enjoy!

Recipe by Sanza Monleon, Sanzaʼs Chic Kitchen


Spiced Red Lentil Soup with White Corn, Turmeric, and Sarawak Pepper Fusilloni, Serves 4

120 grams Bontasana White Corn, Turmeric, and Sarawak Pepper Fusilloni
20 grams extra virgin olive oil
1 tablespoon Dijon mustard
150 grams red lentils
1 red onion, peeled and diced small or sliced thin
1-2 garlic cloves
1 2-centimetre piece of fresh ginger, peeled and grated
1 red hot chili pepper (optional)
1 to 2 teaspoons garam masala or Indian curry powder
1.2 litres vegetable broth
150 grams Tuscan kale, curly kale or spinach, cut into thin strips

Heat the olive oil in a large saucepan over medium heat, add the diced red onion and sauté for 5 minutes. Add the garlic, ginger, mustard and optional minced chili pepper and cook for an additional minute.

Mix in the garam masala with a wooden spoon and cook for another minute. Increase the heat and add the red lentils, coating well with the spices. Pour in the vegetable broth and simmer for about 20 minutes on low heat, stirring occasionally and adding more broth if necessary.

Fold in the Tuscan kale and sauté for another 3 to 4 minutes. (If using spinach, add during the last minute of cooking).

Roughly 5 minutes before the lentil soup is done, begin cooking the White Corn, Turmeric, and Sarawak Pepper Fusilloni in a pot of boiling water. Drain the Fusilloni two minutes before the suggested cooking time on the package expires and transfer the pasta to the lentil soup. Continue cooking for another minute or two until the Fusilloni are done. Remove the garlic and serve the soup hot.

Recipe by Francesca Bettoni, Beauty Food Blog


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