Price per Pack 500g
Pasta Cavaliere Giuseppe Cocco like all caserecci formats, are forms of pasta made using artisanal methods according to the customs of the old master pasta makers of Fara San Martino. The high-quality durum wheat semolina and cold spring water are bound in the slow-moving kneader to create a firm and homogeneous dough. Brass died with low extrusion Slow drying process under direct sunlight Always al dente it is simply the best Italian artisanal pasta available.
BOMBOLOTTI ALLA GRIGIA
INGREDIENTS: 1/2 lb of Guanciale, 3/4 lb of Bombolotti, 3/4 cup of Grated Pecorino Romano, 2 tsp of Red Chili Flakes, 1 tbsp of Extra Virgin Olive Oil.
PREPARATION: Bring 3/4 of a saucepan filled with water to a boil on high heat. When the water comes to a boil, add the pasta. Cook for 10 min until al dente. Meanwhile...On a chopping board: remove the pepper rind from the guanciale and cut into thin stips (each should have some fat). In a frying pan, heat the olive oil on medium high heat for 1 min. Add the minced guanciale and lower heat to medium. Stirring occasionally, cook for 4 min until the guanciale is brown but not crunchy. Turn off the heat. Once the pasta are ready (al dente), drain most of the water (but 1/8 cup). Add the pasta to the frying pan and mix with the guanciale. Stir in 1/2 of the cheese. If the mixture is dry, add some of the reserved water. Sprinkle the chili flakes into the pan. Spoon the pasta into the serving plates. Add the remaining cheese on top.
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