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PAPPARDELLE DI CAMPOFILONE

A wide pasta that separates the pasta from the sauce.

Pappardelle di Campofilone

Code: 106
Packaging: 250 gr.
Portions: 4
Cooking time: 2 minutes
Drawing: Gold die
Eggs: fresh from only free-range hens
Flour: hard grain wheat from Italian production
Expiration: 24 months
Dried pasta: 12.50 % humidity at production
Dimensions: length 35 cm, width 1 mm, thickness 0.7 mm
Packaging: 10 boxes per master carton.
Ingredients: hard grain flour, whole fresh eggs 35%.

Pappardelle

A wide pasta that separates the pasta from the sauce.

It is particularly well suited for game based dishes where the meat pieces stand out.

THE CHEF'S CHOICE:

CHEF: Simone Sacchi
Restaurant Villa Aniana

Pappardelle with rabbit sauce

Bone the rabbit thighs, finely slice the onion and put it into a large pan with the oil, add the rabbit thighs and brown for a few minutes adding salt and pepper to taste.
At this point add the tomato sauce and cook for approximately 20 minutes.
Cook the Pappardelle in abundant water for 2 minutes and add them to the rabbit sauce.