Bright red egg pasta shaped as donoughts, coloured with beetroot, and filled with a delicious scarmorza, a smoked mozzarella cheese, and radicchio chicory. Suitable for vegetarians.
Cooking instructions: poach for 4/5 minutes in an open pan with almost-boiling water. Separately, melt 40gr of butter (infused with sage) - or warm up some extra virgin olive oil with garlic. Remove the pasta from the water with a skimmer spoon, place on your plate and serve hot with the melted butter or oil drizzled on top.
Season with salt and pepper and enjoy!
Each portion contains approximately five piece of pasta. One portion is sufficient with one person with a big appetite or a starter for two.
Ciambelle with red chicory and Scamorza (250gr approx)
Ingredients for the pasta: 00 flour, pastorised eggs, beetroot.
Ingredients for the filling: Scarmorza cheese, radicchio chicory, vegetable oil, onion, butter, extra virgin olive oil, balsamic vinegar, milk, potato and salt.
Allergens: possible traces of fish, crustaceous, celery, walnuts, or soya.