Garofalo Radiatori Pasta 500g

Store in a cool, dry place.

Cooking time 9 minutes.
Bring a large pan of water to the boil and add salt if required. Keeping the water at a rolling boil add the amount of pasta needed. Stir with a wooden spoon to prevent the pasta sticking together and to avoid damaging the pasta. Cook for the recommended time, drain and serve.

Recipe By Sara Danesin

Garofalo with salmon 3 ways.

Red salmon and its caviar is a gourmet food, yet it is also a healthy treat for your body, exactly like pasta Garofalo. Like any egg, salmon roe is where new life begins and is therefore filled with many nutrients needed to sustain existence.
Caviar is often recommended for nursing and pregnant women as well as for the healthy development of bones (and prevention of osteoporosis) because it is a rich source of minerals as well as vitamins A, C and D.
Moreover, Omega-3 fatty acids have been attributed with improving eye health, cardiovascular fitness, brain function and a general boost to the immune system. My choice of using smoked salmon as well as raw and its eggs was to balance textures and the very different flavours they offer: smokiness, meatiness and saltiness. For me the use of the wonderfully curly fusilli is a great match for this very elegant sauce, perfect for a dinner party as well as for a nutritious dinner for the whole family.
The mix of salmon, sweet shallots, cream and brandy is certainly a well approved pairing so here is a super tasty recipe ready in less than 20 minutes.

Ingredients for 4 people:
1 large shallot finely chopped,
200g wild salmon skinned and pin boned,
100g smoked salmon cut in thin strips (choose a truly smoky one!),
20g butter,
4 tbsp EVOO (extra virgin olive oil),
2 tbsp finely chopped chives,
120ml single cream,
3 tbsp salmon caviar,
30ml brandy,
Salt and pepper,
300g Radiatori Garofalo.

Method:
In a frying pan, put the butter and the EVOO and when melted add the finely chopped shallot and sauté well until soft.
Add the skinned and boned salmon fillet and cook for a few minutes (5-6 depending on the thickness of the fish); when cooked, season well, add the brandy and on a high flame tilt the pan to ignite the alcohol and flambé.
When the flame has subsided, with the help of a fork, flake the salmon into small chunks, add the strips of smoked salmon, adjust seasoning and keep in a warm place.
In the meantime boil a copious amount of water (at least one litre per 100 g of pasta), and when it starts boiling, add about 2 tbsps. of rock salt, add the pasta and stir well. The right al dente time for Garofalo Radiatori is 9 minutes, so to enjoy fully the Garofalo flavour and "bite" stick to the advised cooking time! (Remember to always keep half a glass of the boiling water to loosen up the sauce and add creaminess to the finished dish).
When the pasta is cooked, drain it well and tip it into a large bowl, so as to enable you to stir all ingredients well.
Add the cream, the salmon roe and chopped chives, check the seasoning and if the mix appears a little dense just add some of the left over boiling water.
Serve at once and enjoy.

Heat Sealed

Recyclable

Full Product Name:
Pasta di Gragnano PGI

Additional Information:
V-Label (European Vegetarian Union) - v-label.eu

Garofalo

Since 1789 in Gragnano, generations of master pasta-makers have been working to create a unique pasta: pure excellence from the production to the table. Goodness to taste and enjoy with your eyes closed.

E-SHOP:WWW.PASTAGAROFALO.IT

Pastificio Lucio Garofalo S.p.A.,
Via dei Pastai, 42,
80054 Gragnano (NA).

Importer address: 

Specialist Foods Ltd. Highfield Nurseries, Slip Lane, Old Knebworth, Hertfordshire, SG3 6QG