Made using the traditional methods of bonze drawing and slow-drying, Pasta Panarese has a rough texture that will help the absorption of water whilst boiling, and will allow a better adherence of the sauce. The result is an evenly-cooked, full flavoured product much different from the industrial pasta production.
Gigli Toscani with rocket
Ingredients for 4 people
- 350 g Gigli toscani
- 90 g rocket
- 250 g fresh cream
- poppy seeds
- 50gr butter
Cook the gigli in boiling water according to instructions
Wash and chop the rocket. Soften it in a wok with melted butter. Add salt as required.
Add the cream and poppy seeds to the rocket. Cook at low heat for couple of minutes.
When ready, drain the pasta and mix it with the sauce for couple more minutes