Squared parcel of egg pasta filled with a traditional stew from Piedmont. For meat-eaters interested in tasting traditional Italian flavours.
Cooking instructions: poach for 5 minutes in an open pan with almost-boiling salted 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.
Brasato Stew Quadroni (approx 250 gr)
Ingredients for the pasta: 00 flour, pastorised eggs.
Ingredients for the filling: beef and pork stew cooked in red wine, mixed hard cheese, onions, carrots, celery, potato, beef broth, nutmeg, cloves, laurel.
Allergens: possible traces of fish, crustaceous, celery, walnuts, or soya.