Giovanni Rana Sfogliagrezza Prosciutto Crudo
Giovanni Rana Sfogliagrezza Prosciutto Crudo: fresh filled egg pasta by Giovanni Rana (Giovanni Rana Sfogliagrezza range); filling: pork, prosciutto crudo (cured ham) and breadcrumbs.
Giovanni Rana Sfogliagrezza Prosciutto Crudo is fresh filled egg pasta made by the Italian brand Giovanni Rana. The product belongs to the Giovanni Rana Sfogliagrezza range. Sfogliagrezza is the Giovanni Rana range with a rough, porous egg dough made by a patented process; the surface holds sauce better.
Dough (65%): soft wheat flour, egg (30%), durum wheat semolina. Filling (35%): pork, prosciutto crudo (cured ham), breadcrumbs, among other ingredients. Cooking time according to the official site: 3 minutes. Protein: 13 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. Fresh pasta is kept in the refrigerator until the date on the pack and needs only a few minutes in boiling water.
Facts
| Raw material | Soft wheat flour, egg (30%), durum wheat semolina |
|---|---|
| Duration | 3 min |
| Main use | Butter and sage, tomato sauce, broth |
| House range | Giovanni Rana Sfogliagrezza |
How it connects to Pasta
Giovanni Rana Sfogliagrezza Prosciutto Crudo → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Wheat flour, 🥚 Chicken egg, Semolina, 🌾 Durum wheat
- Part of
- Giovanni Rana Sfogliagrezza
Frequently asked questions
How long do you cook Giovanni Rana Sfogliagrezza Prosciutto Crudo?
3 minutes, according to the official Giovanni Rana website.
What is the filling of Giovanni Rana Sfogliagrezza Prosciutto Crudo?
Pork, prosciutto crudo (cured ham) and breadcrumbs.
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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