Lustucru Sélection Girasoli Cèpes Ricotta
Lustucru Sélection Girasoli Cèpes Ricotta: fresh filled pasta by Lustucru Sélection (Lustucru Sélection Pâtes farcies range); filling: porcini (ceps), button mushrooms, ricotta, crème fraîche and Parmesan PDO.
Lustucru Sélection Girasoli Cèpes Ricotta is fresh filled pasta from the French brand Lustucru Sélection. The product belongs to the Lustucru Sélection Pâtes farcies range.
Dough (40%): durum wheat semolina, water and fresh free-range eggs. Filling (60%): porcini (ceps), button mushrooms, ricotta, crème fraîche, Parmesan PDO, among other ingredients. Cooking time according to the official site: 3 minutes. Fresh pasta is kept in the refrigerator until the date on the pack. Pack sizes: 250 g. Protein: 7.8 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 soy, mustard and gluten from other cereals.
Facts
| Raw material | Durum wheat semolina, water and fresh free-range eggs |
|---|---|
| Duration | 3 min |
| Main use | Butter and sage, tomato sauce, broth |
| House range | Lustucru Sélection Pâtes farcies |
How it connects to Pasta
Lustucru Sélection Girasoli Cèpes Ricotta → related → 🧀 Parmesan ← related ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat, 🥚 Chicken egg
- Part of
- Lustucru Sélection Pâtes farcies
- In other topics
- 🧀 Ricotta, 🧀 Parmesan
Frequently asked questions
How long do you cook Lustucru Sélection Girasoli Cèpes Ricotta?
3 minutes, according to the official Lustucru Sélection website.
What is the filling of Lustucru Sélection Girasoli Cèpes Ricotta?
Porcini (ceps), button mushrooms, ricotta, crème fraîche and Parmesan PDO.
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.
- 🥚 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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