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200. GALLO - Pastificio Gallo

Pasta Primeluci

Durum wheat semolina from Sicily
Classic format short and long pasta

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Recipes < ALL RECIPES
penne

Penne all’arrabbiata

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penne
Penne all’arrabbiata
INGREDIENTS

 400g Penne rigate
 SUACE:
 2 garlic cloves
 100 g grated pecorino romano cheese
 3-4 spoons parsley
 4 spoons extra virgin olive oil
 2 whole peperoncino (or in poweder)
 400 g fresh tomatoes (or in can peeled tomatoes)

Dish preparation

Wash the tomatoes and take out the white inner stalks. Boil for a few minutes in boiling water to peel tomatoes. Remove the skin from the tomatoes and cut, removing the seeds, cut in cubes. Heat the oil in a pan and fry well the two garlic (whole or crushed, depending on your taste) and add the chopped chilli. (Be careful because the fried garlic can lead to bad results if the cooking is too long or strong fire). At this point add the tomatoes and cook the sauce for 5 minutes until the tomatoes are soft, and finally add salt. Meanwhile, cook the pasta in boiling salted water according to the minutes shown in the box. Drain and add it directly into the pan with the sauce. Add a handful of chopped fresh parsley and cook in the pan for another minute. Serve with a sprinkling of grated pecorino cheese.

Spaghetti alla carbonara

Pasta alla carbonara

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Spaghetti alla carbonara
Pasta alla carbonara
Classic and tasty "carbonara" pasta
INGREDIENTS

Ingredients per 2 people
200 gr. spaghetti
140 gr. guanciale
40 gr. pecorino cheese
1 egg
1 yolk
black pepper

Dish preparation

Put the cheek lard "guanciale" in anti-stick pan without olive oil and cook slowly at low fire until the fat has become transparent. Then heat up the fire until it becomes crusty. In a bowl beat the egg, the yolk and add half of pecorino and black pepper.
Cook spaghetti in boiling salted water, when will be ready al dente drain and put into the bowl with eggs, if needed add some cooking water, then add guanciale still warm and mix softly. Put into the plates and add rest of pecorino and some black pepper.

Linguine scampi e lime

LINGUINE fresh tomato, prawn and lime

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Linguine scampi e lime
LINGUINE fresh tomato, prawn and lime
INGREDIENTS

350 gr. di Linguine Primeluci
20 scampi medi
4 pomodori maturi e sodi
4 cucchiai di olio d'oliva extravergine
1/2 bicchiere di vino bianco secco
2 spicchi d'aglio
1 lime, dragoncello, sale e pepe.

Dish preparation

Sgusciate le code degli scampi. Incidete a croce con un coltellino affilato la base dei pomodori, scottateli in acqua bollente per 30 secondi, eliminate la pelle e i semi interni. Tagliate la polpa a striscioline.

In una padella scaldate l'oilo do'oliva extravergine con gli spicchi d'aglio schiacciati, unite gli scampi e poco dopo sfumate con il vino bianco.

Aggiungete il pomodoro, salate e cuocete coperto per 5 minuti. Unite il dragoncello e la buccia di lime grattuggiata. Tenete da parte.

Cuocete le bavette in acqua bollente salata, scolatele al dente con poca acqua di cottura e saltatele nel condimento.

Irrorate con un filo d'olio d'oliva a crudo, spolverizzate con del pepe macinato al momento e servite ckmpletando, a piacere, con cerfoglio fresco.