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The granny’s summer recipes

La Cucina delle Langhe
Code: Hamper PA04-E
Weight: N/A
Quantity

1, 2, 3

 99.00 259.00

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Hamper PA04-E  “The granny’s summer recipes”  contains:

  • 500 g  Ravioli filled with asparagus
  • 500 g  Ravioli with nettles
  • 500 g  Ravioli with basil filling
  • 500 g  “ilplin” with blonde hen meat filling
  • 500 g  Egg Tajarin
  • 500 g  Lasagnole
  • 500 g  Chicche (little gnocchi) with ricotta and spinach
Quantity Code n. Cost of the Goods
1 Hamper-PA04-E-1 € 99
2 Hamper-PA04-E-2 € 189
3 Hamper-PA04-E-3 € 259

Prices VAT/taxes included.
The food is shipped in order to reduce costs and to dispatch the goods in the best possible condition.
Normally for multi-week duration windows, orders collected from Monday to Sunday are shipped the following Tuesday, so that fresh foods are packed shortly before shipment.
Couriers usually deliver in 48/72 hours.

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Description

Ravioli filled with asparagus

Only the best and most tender part of the asparagus becomes the filling of these ravioli giving them a full and decisive flavour. Adding a scratch of Parmigiano Reggiano cheese during the preparation is the secret that brings out the goodness.

Ravioli with nettles

The slightly bitter and pungent taste of nettles makes these ravioli very original.
Seasoned with a good melted mountain butter and some grated Parmigiano Reggiano brings to the table a touch of freshness and curiosity.

Ravioli with basil filling

A typical plant of the Mediterranean, famous for being the base of the “Pesto” sauce, it has always been used in Langa to flavour and season ravioli.
With a little extra virgin olive oil and some grated Parmigiano Reggiano you obtain a fresh and typical summery dish.

“ilplin” with blonde hen meat filling

The white meat of the Piedmontese Blonde Hen bred cage-free are a tasty and much appreciated filling.Taste this pasta with a little extra virgin olive oil or the more unusual hazelnut oil to bring out the best qualities of this plin.

Egg Tajarin and Lasagnole

The rural simplicity brought to the table: water, flour and eggs.
To savour the full taste of this dish, just serve with a tablespoon of extra virgin olive oil or a knob of butter or the classic seasoning with butter and sage. We prefer to accompany them with a rich meat sauce and a glass of red Nebbiolo Docg wine.

Chicche (little gnocchi) with ricotta and spinach

Excellent potatoes are mixed with ricotta and spinach. Serve with a simple sprinkle of Parmesan cheese or a sauce made with fresh tomatoes.

Pasta – Ravioli filled with asparagus
Designation:  Ravioli agli asparagi
Net quantity: 500 g
PASTA INGREDIENTS: Wheat flour type “00”, durum wheat semolina, eggs 17%, rice flour, vegetable fibre.
FILLING INGREDIENTS 45%: Asparagus cream 54% (asparagus 65%, water, sunflower oil, rice starch, onion, sugar, salt, herbs, spices, flavours), ricotta cheese (milk whey, milk), breadcrumbs, Grana Padano cheese, cheese, vegetable fibre, salt.
Special conditions of storage and use: storage temperature max 4°C; consume within two days of opening.
Produced and packaged by: La Cucina delle Langhe, Via Torino 309 – 12063 Dogliani (CN)
Country of origin / place of origin: Italy
Production lot: see on the label
Shelf life: see on the label
Instruction for use: cook in boiling water. Cooking time: 3 minutes.
Allergenic ingredients : cereals containing gluten, eggs, milk.

Nutrition facts
Average values per 100 g
Energy:  222 kcal/ 938 kj
Fat:  4.2  g
of which saturated: 1.5 g
Carbohydrate: 36 g
of which sugar: 1.8 g
Protein: 8.4 g
Salt: 1.7 g

Pasta – Ravioli with nettles
Designation:  Ravioli all’ortica
Net quantity: 500 g
PASTA INGREDIENTS: Wheat flour type “00”, durum wheat semolina, eggs 17%, rice flour, vegetable fibre.
FILLING INGREDIENTS 45%: ricotta cheese (milk whey, milk), nettle cream 13% (olive oil, nettle 29%, milk protein, skim milk powder, garlic, salt, capers, wine vinegar, herbs, spices), Grana Padano cheese, cheese, breadcrumbs, vegetable fibre, salt.
Special conditions of storage and use: storage temperature max 4°C; consume within two days of opening.
Produced and packaged by: La Cucina delle Langhe, Via Torino 309 – 12063 Dogliani (CN)
Country of origin / place of origin: Italy
Production lot: see on the label
Shelf life: see on the label
Instruction for use: cook in boiling water. Cooking time: 3 minutes.
Allergenic ingredients : cereals containing gluten, eggs, milk.

Nutrition facts
Average values per 100 g
Energy:  269 kcal/ 1129 kj
Fat:  9.6 g
of which saturated: 3.5 g
Carbohydrate:  34 g
of which sugar: 1.7 g
Protein:  11 g
Salt: 2.0 g

Pasta – Ravioli with basil filling
Designation:  Ravioli al basilico
Net quantity: 500 g
PASTA INGREDIENTS: Wheat flour type “00”, durum wheat semolina, eggs 17%, rice flour, vegetable fibre.
FILLING INGREDIENTS 45%: ricotta cheese (milk whey, milk), pesto sauce 14% (basil 35%, water, extra virgin olive oil, sunflower oil, cashews, Grana Padano cheese, Pecorino cheese, sugar, salt, rice starch, emulsifier: soy lecithin; herbs, pine nuts, natural flavours), breadcrumbs, Grana Padano cheese, cheese, vegetable fibre, salt.
Special conditions of storage and use: storage temperature max 4°C; consume within two days of opening.
Produced and packaged by: La Cucina delle Langhe, Via Torino 309 – 12063 Dogliani (CN)
Country of origin / place of origin: Italy
Production lot: see on the label
Shelf life: see on the label
Instruction for use: cook in boiling water. Cooking time: 3 minutes.
Allergenic ingredients : cereals containing gluten, eggs, milk, cashews, soybeans.

Nutrition facts
Average values per 100 g
Energy:  241 kcal/ 1016 kj
Fat:   6.2 g
of which saturated: 2.6 g
Carbohydrate:  35 g
of which sugar: 2.0  g
Protein: 9.9 g
Salt: 1.9 g

Pasta – “ilplin” with blonde hen meat filling
Designation:  Il plin di gallina bionda
Net quantity: 500 g
PASTA INGREDIENTS: Wheat flour type “00”, durum wheat semolina, eggs 17%, rice flour, vegetable fibre.
FILLING INGREDIENTS 45%: Blonde hen meat 85%, sunflower oil, carrot, celery, leek, salt, vegetable fibre, onion, herbs, spices.
Special conditions of storage and use: storage temperature max 4°C; consume within two days of opening.
Produced and packaged by: La Cucina delle Langhe, Via Torino 309 – 12063 Dogliani (CN)
Country of origin / place of origin: Italy
Production lot: see on the label
Shelf life: see on the label
Instruction for use: cook in boiling water. Cooking time: 3 minutes.
Allergenic ingredients : cereals containing gluten, eggs, celery.

Nutrition facts
Average values per 100 g
Energy:  254 kcal/ 1068 kj
Fat:  8.1 g
of which saturated: 1.8 g
Carbohydrate:  31 g
of which sugar: 0.8 g
Protein: 14 g
Salt: 1.5 g

Pasta – Egg Tajarin
Designation:  Tajarin all’uovo
Net quantity: 500 g
Ingredients: Wheat flour type “00”, eggs 27%, durum wheat semolina, vegetable fibre.
Special conditions of storage and use: storage temperature max 4°C; consume within two days of opening.
Produced and packaged by: La Cucina delle Langhe, Via Torino 309 – 12063 Dogliani (CN)
Country of origin / place of origin: Italy
Production lot: see on the label
Shelf life: see on the label
Instruction for use: cook in boiling water. Cooking time: 3 minutes.
Allergenic ingredients : cereals containing gluten, eggs.

Nutrition facts
Average values per 100 g
Energy:  305 kcal/ 1292 kj
Fat:  3.7 g
of which saturated:  0.9 g
Carbohydrate:  56 g
of which sugar:  1.4  g
Protein:  11  g
Salt:  0.27 g

Pasta – Lasagnole
Designation:  Lasagnole (tagliatelle)
Net quantity: 500 g
Ingredients: Wheat flour type “00”, eggs 27%, durum wheat semolina, vegetable fibre.
Special conditions of storage and use: storage temperature max 4°C; consume within two days of opening.
Produced and packaged by: La Cucina delle Langhe, Via Torino 309 – 12063 Dogliani (CN)
Country of origin / place of origin: Italy
Production lot: see on the label
Shelf life: see on the label
Instruction for use: cook in boiling water. Cooking time: 3 minutes.
Allergenic ingredients : cereals containing gluten, eggs.

Nutrition facts
Average values per 100 g
Energy:  305 kcal/ 1292 kj
Fat:  3.7 g
of which saturated:  0.9 g
Carbohydrate:  56 g
of which sugar:  1.4  g
Protein:  11  g
Salt:  0.27 g

Pasta – Chicche (little gnocchi) with ricotta and spinach
Designation:  Chicche di ricotta e spinaci
Net quantity: 500 g
Ingredients: Ricotta cheese 26% (milk whey, milk), potato flakes 18% (dehydrated potatoes 99%, spices, preservative: sodium metabisulfite, natural flavour), spinach 16%, wheat flour type “00”, eggs, potato starch, water, Grana Padano cheese, cheese, corn starch, salt, nutmeg, rice flour.
Special conditions of storage and use: storage temperature max 4°C; consume within two days of opening.
Produced and packaged by: La Cucina delle Langhe, Via Torino 309 – 12063 Dogliani (CN)
Country of origin / place of origin: Italy
Production lot: see on the label
Shelf life: see on the label
Instruction for use: cook in boiling water. Cooking time: 3 minutes.
Allergenic ingredients : cereals containing gluten, milk, eggs, sulphites. May contain traces of soybeans.

Nutrition facts
Average values per 100 g
Energy:  190 kcal/ 803 kj
Fat:  3.7 g
of which saturated: 2.1 g
Carbohydrate: 31 g
of which sugar: 1.4 g
Protein:  7.6 g
Salt:  3.4 g

Cooking times
To cook pasta, you first need the right type of pan that must be able to contain at least a litre of water for every 100 grams of product, and, maintaining the right proportions, about 10 grams of salt.
For fresh homemade filled pasta, unlike the dry type, it is not possible to accurately indicate the cooking time, two, three, four minutes at the most.
The right time “al dente” is when the outside is still quite hard, while the core part with the filling remains pleasantly soft.

Storage
The high quality raw materials and the care taken during all the production phases, including the rigorous respect of the cold chain, allows the fresh product to be easily frozen at home. This will allow you to enjoy a top quality pasta even after several weeks or months, without losing any of its quality.

LA CUCINA DELLE LANGHE

The company arises from Grandma Maria’s passion for the goodness and the authenticity of the typical Langhe cuisine. “Langhe” is a hilly part of the Piedmont Region famous for its wines and excellent cuisine.

Nonna Maria has skilfully transmitted this passion to her sons, Mauro and Fabrizio, who have transformed their mother’s home cooking into an artisanal production of the highest level, specialising in handmade fresh filled pasta such as Plin, Tajarin, Gnocchi, Ravioli, Agnolotti and other typical dishes.

Their pasta was soon appreciated by delicatessens and restauranteurs becoming a real reference point for local gourmands. Participating in many exhibitions and prestigious events, including the Salone del Gusto in Turin, the SIAL in Paris and the Sanremo Festival, the company’s specialties are now known even outside regional borders.

Today the company strives, day after day, to improve its product and to expand its range: all the raw materials are selected with extreme accuracy and modern processing methods are used, but many phases are still carried out by hand. All these aspects allow the company to produce top quality and genuine products, with an incomparable taste.

The pride of LA CUCINA DELLE LANGHE is “Ilplin”: ravioli typically produced in the Langhe area, that are a speciality of the Piemontese cuisine. Its name derives from the “pinch” gesture that is manually made when closing the filling inside the thin pastry, making each raviolo unique and different.

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