M�rke: Gragnano in corsa

Turn and turn...

for athletes that always want to amaze!

Pasta Gragnano, that something extra that makes it preferable, even abroad, its respect for ancient wisdom, knowledge of the best meal, strictly wheat in traditional extrusion dies, the wide variety of formats more than 140, many of whom invented in Gragnano, crystal clear water of the Mons Lactarius, alredy praised by ancient Roman writers, and passion for this craft that unites entrepreneurs and workers, who over the centuries, thousands of difficultiesand sacrifices for generations, have made an Art. The White Art.

Cooking time : 9 minutes

Tortiglioni with ricotta and basil

Sift the ricotta, collect it in a bowl, use an electric whisker and whisk it with the butter softened at room temperature. Wash and dry the basil leaves, place them in a food processor with the peeled almonds, the parmesan, half a clove of garlic, the cream, the milk, a pinch of salt and a white pepper ground at the moment. Blast the mix in the processor until this mixture becomes a soft smooth and green cream. Pour it in the bowl with the ricotta and blend mixing carefully. Cook the pasta in a saucepan with plenty of boiling salted water. Drain it al dente and mix it well with the basil cream. Serve immediately.