Anelli
It goes very well with this:
We all know cannelloni. The large, thick tube pasta is excellent for combining with bolognese. And although we highly appreciate this type of pasta, we were still looking for something a bit more special.
We found it in Anelloni. These are also tube noodles, but they are noticeably shorter and are exclusively produced in Abruzzo. This "pasta corto" (short pasta) is characterized by a ribbed structure on its inside. This increases the surface area for better absorption of the sauce. In Abruzzo, Anelloni are preferably used with lamb ragout or a salsiccia bolognese.
Ingredients
Italian durum wheat semolina, water.
Allergens: Gluten.
| Energy (kJ/kcal) | 1505/355 |
| Fat | 1.22g |
| - of which saturated fatty acids | 0.15g |
| Carbohydrates | 71.8g |
| - of which sugar | 5.24g |
| Protein | 12.82g |
| Salt | 0.10g |
Brand: Foodi3s
Country of origin: Italy
Filling quantity: 230g
Preparation instructions: This is how to achieve perfect preparation!
Storage and use instructions: The product can be stored at room temperature without refrigeration.
For Bolognese
Heat the Bolognese in a pan and add the pasta - still very al dente - together with a little pasta water. Let both simmer for 1 - 2 minutes and toss well. Enjoy your meal.
You can find a detailed preparation including a video under Things to know. Click here!
Don't always want pasta? There are many other options. In northern Italy, for example, polenta with bolongese and some vegetables is quite common and a real soul food.
Want something without "starch"? Stuffed courgettes and eggplants baked in the oven with a little cheese are no mistake.
Want more ideas? Write to us, we have ideas.
For pasta
Cook the pasta in your largest pot with 10g salt per liter. The water must be boiling when you add the pasta. About 1 - 2 minutes before the pasta is ready for you, take it out and mix it directly with the sauce. (Do not quench!)
You can find a detailed preparation including a video under Things to know. Click here!
With tomatoes
The tomatoes are unseasoned and are suitable for any preparation of cooked tomatoes.
Our tomatoes have so much flavor that they are delicious when lightly cooked for about ½ hour with a little fleur de sel and good olive oil.
