Rustico Cappelletti Rape Rosse
Egg pasta with an earthy and light filling of beetroot, cream cheese and fine spices
Unit weight: 12 g
Carton contents: 4 kg
Serving suggestions
- in a soup made from yellow beets with caramelized caraway seeds
- as a salad with green beans, flageolets, onions and apples
- with steamed trout fillet in horseradish sauce
Preparation
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Heat for approximately 3-5 minutes in boiling salted water or directly in sauce. |
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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
