Sfizi di gusto
GRANPANZEROTTI WITH CRAB MEAT AND PRAWNS
Granpanzerotti with crab meat and prawns, from the cold north seas, are ideal for anyone who loves SOPHISTICATED AND CREAMY ravioli. The filling is a surprise and the pasta, made with only durum wheat semolina and 23% free-range Italian eggs, is enhanced by being drawn through bronze plates which give the pasta a very special consistency. Even better if prepared in just 5 minutes directly in the frying pan.
Cooking time: 5 minutes directly in the frying pan
Weight: 200 g
Cooking in pan – RECOMMENDED
Heat a little extra virgin olive oil (or melt a knob of butter) in a frying pan, add 200 ml of water and a pinch of salt. Add the Granpanzerotti and cook for about 5 minutes until the water has evaporated. Serve.
Cooking in the saucepan
Bring a saucepan of salted water to the boil, add the Granpanzerotti and cook for 3/4 minutes on a medium-high heat. Add a condiment of your choice and serve.
Filling 52%: ricotta (milk whey, milk cream, salt, acidifier: citric acid), shrimp 15%, powdered milk whey, cream, potato granules, breadcrumbs (soft wheat flour type “0”, salt, brewer’s yeast), durum wheat flour, sunflower oil, mixed sautéed vegetables (celery, carrots, onions), flavouring, crab meat 2%, salt, white wine (contains sulphites).
Pasta 48%: durum wheat semolina, egg 23%, water.
May contain traces of: fish, walnuts, soy.
Nutritional table (average values for 100g)
Energy 1112 kJ – 264 kcal
Fats 6,4 g
of which satured fats 2,2 g
Carbohydrates 41 g
of which sugarsi 7,0 g
Fibres 1,9 g
Proteins 9,6 g
Salt 1,2 g