Ferrari have developed both their Garganelli and their Strozzapreti pasta in 4 flavours, egg, spinach, tomato and black squid ink, all in one packet. The medley of these flavours is eye catching and exciting. The flavour is delicious and as usual it withholds the “al dente” texture, giving wonderful results.
Here are a couple of recipes that make the colours stand out and the combinations full of taste.
4 Colour Strozzapreti al Pesto
Ingredients for 4 portions:
– 300g 4 Colour Strozzapreti
– 100g Pesto
– 20g Double Cream
– 80g Grilled Peppers
– 80g Sun-blushed Tomatoes
– 50g Shaved Parmigiano Reggiano
Cook the pasta in salted boiling water until al dente.
In the meantime slice the grilled peppers and sun-blushed tomatoes. Place the pesto, cream and little cooking water from the pasta in a pan and heat gently. Drain the pasta when cooked, toss in the pesto sauce and place in nice deep plates. Garnish with the sliced peppers, sun-blushed tomatoes and top with the shaved parmigiano reggiano. Serve at once.
4 Colour Garganelli with Prawns & Sun-blushed Tomatoes
Ingredients for 4 portions:
– 300g 4 Colour Garganelli
– 3 Fresh Tomatoes
– 2 Spring Onions
– 1 Bunch Fresh Coriander
– 200g Large Prawns Cooked
– 100ml La Nonna Extra Virgin Olive Oil
– 80g Sun-blushed Tomatoes
Cook the pasta in salted boiling water until al dente. In the meantime blanch the tomatoes to remove the skin, cut into small pieces and deseed.
Cut the sun-blushed tomatoes into slithers.
In a large bowl place the tomatoes, freshly chopped coriander, finely chopped spring onions, cooked prawns and olive oil, season to taste.
When the pasta is cooked, drain and toss into the prawn mix and serve at once.
Delicious hot or cold. If serving as cold salad add a squeeze of fresh lemon juice or dash of condimento morbido aged vinegar.