Liguori Conchiglioni Le Speciali
Liguori Conchiglioni Le Speciali: a large dry pasta shape made for stuffing and baking by Liguori (Liguori Le Speciali IGP range); ingredients: Italian durum wheat semolina.
Liguori Conchiglioni Le Speciali is a large dry pasta shape made for stuffing and baking made by the Italian brand Liguori. The product belongs to the Liguori Le Speciali IGP range. On the official site the product is labelled Pasta di Gragnano IGP, the EU protected geographical indication for dry pasta made in Gragnano. The pasta is drawn through bronze dies, which gives it a rough surface that holds sauce well.
The official site names the main ingredients: Italian durum wheat semolina. Cooking time according to the official site: 11–12 minutes. Protein: 14.5 g per 100 g.
It is usually filled with ricotta, meat or vegetables, covered with sauce and baked. Classic dishes for this shape: Bolognese sauce. Allergens: gluten (wheat).
Facts
| Raw material | Italian durum wheat semolina |
|---|---|
| Duration | 11–12 min |
| Main use | Bolognese sauce |
| House range | Liguori Le Speciali IGP |
How it connects to Pasta
Liguori Conchiglioni Le Speciali → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Liguori Le Speciali IGP, Conchiglioni, Pasta di Gragnano
Frequently asked questions
How long do you cook Liguori Conchiglioni Le Speciali?
11–12 minutes, according to the official Liguori website.
What are the ingredients of Liguori Conchiglioni Le Speciali?
Italian durum wheat semolina.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
Similar
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