Description:
In stores you can find huge variety of pasta. A lot of features, a lot of brands. What makes a difference between one product and another First of all, the quality of durum wheat semolina. It must be perfect. Then, the more gluten-rich semolina is, the better the pasta will be, because gluten is the protein of durum wheat that does not dissolve in water and that keeps pasta together during the cooking. The traditional shapes of Pasta ZARA always had the ideal gluten content to obtain the best Italian pasta dish, perfectly cooked and tasty. Because, behind this product, there are pasta makers which have been producing pasta for more than a century.
Product of Italy
RIGATONI WITH WILD BOAR AND MUSHROOM SAUCE
1- Wash the wild boar meat, dry and dice. Blanch the tomatoes in boiling water, drain, remove the skin and seeds and put through the moulinette. Clean the boletus mushrooms, wash quickly in cold water, drain, dry and cut into slices. Remove any strings from the celery; trim the carrot and peel; peel the onion and the clove of garlic, wash the prepared vegetables, dry and chop, including the rosemary.
2- Put 4 spoons of oil in a frying pan and fry the onion, garlic, chopped carrot and celery until soft, without browning; add the diced wild boar, fry, pour in the red wine and allow to evaporate on a high flame; add the tomatoes, the chopped rosemary, season with salt and pepper, cover and cook the sauce on a medium heat for an hour.
3- In the meantime, use the remaining oil in a pan to fry the sliced mushrooms for 2-3 minutes, season with salt and pepper and add to the wild boar sauce a few minutes before the end of the cooking time.
4- Cook the pasta, drain when it is "al dente", add the wild boar and mushroom sauce, mix and serve.
(
HOME
Home