Gallo Sabores Nuestros con jamón ibérico
Gallo Sabores Nuestros con jamón ibérico: fresh filled pasta by Gallo (Gallo Pasta Fresca range); filling: cured ham, Iberian ham (jamón ibérico de cebo de campo), ricotta and cream.
Gallo Sabores Nuestros con jamón ibérico is fresh filled pasta from the Spanish brand Gallo. The product belongs to the Gallo Pasta Fresca range.
Dough (48%): wheat flour, pasteurised egg (30%) and durum wheat semolina (14%). Filling (52%): cured ham, Iberian ham (jamón ibérico de cebo de campo), ricotta, cream, among other ingredients. Cooking time according to the official site: 2 minutes. Fresh pasta is kept in the refrigerator until the date on the pack. Protein: 12 g per 100 g.
Filled pasta is served simply, with melted butter and sage, a light tomato sauce or in broth, often with grated Parmesan. Allergens: gluten (wheat), egg, milk. May contain traces of nuts and fish. Pastas Gallo is a Spanish pasta maker founded in 1946 in Rubí near Barcelona.
Facts
| Raw material | Wheat flour, pasteurised egg (30%) and durum wheat semolina (14%) |
|---|---|
| Duration | 2 min |
| Main use | Butter and sage, tomato sauce, broth |
| House range | Gallo Pasta Fresca |
How it connects to Pasta
Gallo Sabores Nuestros con jamón ibérico → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Wheat flour, 🥚 Chicken egg, Semolina, 🌾 Durum wheat
- Part of
- Gallo Pasta Fresca
- In other topics
- 🧀 Ricotta
Frequently asked questions
How long do you cook Gallo Sabores Nuestros con jamón ibérico?
2 minutes, according to the official Gallo website.
What is the filling of Gallo Sabores Nuestros con jamón ibérico?
Cured ham, Iberian ham (jamón ibérico de cebo de campo), ricotta and cream.
What to read next
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🥚 Chicken egg — The egg of the domestic hen: in pasta it gives yellow colour, an elastic dough and protein, and in the EU it must be highlighted on labels as an allergen.
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