Rustico Finferli
Fine egg pasta with a mildly spicy filling of chanterelle mushrooms, ricotta, crème fraîche and leeks.
Unit weight: 12 g
Carton contents: 3 kg
Serving suggestions
- on tossed pointed cabbage with pomegranate espuma
- with braised chicory and green pepper
- with lamb's lettuce in pear and balsamic vinaigrette and rosemary croutons
Preparation
 |
Let it simmer in boiling salted water for about 3-5 minutes until cooked through |
 |
Cook for approximately 3-5 minutes at 100°C using steam; lightly oil and salt beforehand |
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Frozen
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Declaration-free
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vegetarian
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Vegan -
lactose free -
Gluten Free -
ladle -
Cooking pot
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combi steamer
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Oven -
High-speed oven
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