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Stracotto di Polpo - Chef Marco Pelizzari

F60B021

Stracotto di Polpo is a ready-made octopus stew. It is prepared on the recipe of Chef Marco Pelizzari and and preserved under vacuum. Recommended uses: as a ready-to-use pasta sauce or served as part of a main course or tapas. Available in glass jar of 280 g (4 servings as dressing or 2 servings as main dish).

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Zafferano In Pistilli Italiano 1gr

Zafferano In Pistilli Italiano 1gr

Vendita zafferano in pistilli italiano di alta qualità. Prodotto in provincia de L'Aquila. Lo sapevi che per produrre un chilogrammo di zafferano occorrono circa 500 ore di lavoro e 200.000 fiori? Ottimo per cucinare uno squisito risotto allo zafferano e molti altri primi e secondi piatti. Disponibile in vasetto di vetro da 1 gr.

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19,64 €

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23,10 €

Invia ad un amico

Zafferano In Pistilli Italiano 1gr

Zafferano In Pistilli Italiano 1gr

Vendita zafferano in pistilli italiano di alta qualità. Prodotto in provincia de L'Aquila. Lo sapevi che per produrre un chilogrammo di zafferano occorrono circa 500 ore di lavoro e 200.000 fiori? Ottimo per cucinare uno squisito risotto allo zafferano e molti altri primi e secondi piatti. Disponibile in vasetto di vetro da 1 gr.

Destinatario :

* Campi richiesti

  o  Annulla



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STRACOTTO DI POLPO - CHEF MARCO PELIZZARI

Stracotto di Polpo is a ready-made octopus stew.
It is prepared on the recipe of Chef Marco Pelizzari and preserved in glass with the vacuum technique.

A taste of true Mediterranean cuisine: a stew of octopus with tomato, capers and olives.


In the chef’s kitchen, Stracotto di polpo comes from an ancient tradition made of slow cooking times, herbs and vegetables from the family garden.


The Chef has modified and renewed this recipe of the Mediterranean tradition to create, in perfect balance, a real union between tradition, territory and creativity.


RECOMMENDED USES:

as a ready-to-use pasta sauce,
with toasted bread, polenta, or roasted potatoes,
served as part of a main course or tapas.


HOW TO COOK IT:

As a pasta sauce:
- heat the product in a non-stick pan, lengthening it with a spoonful of your pasta cooking water, drain the pasta when al dente and then blend it in the pan with the sauce.

As a dressing for bruschetta, polenta, croutons or as a main dish:
- heat the product in a non-stick pan, or in the microwave for a couple of minutes (removing the clips, the cap and the silicone gasket), or in a bain-marie (keeping the cap and the clips ).


INGREDIENTS

70% octopus, Italian tomato, extra virgin olive oil, capers, Taggiasche olives, white wine, onion, parsley, basil, garlic, salt, pepper, acidity regulator: citric acid

Underlined items are allergens. Could contain sulfites.


NUTRITION INFORMATION (values per 100 gr. of product):

  • calories: 296 kcal (1238kJ)
  • fat: 3.74 g (which saturated fatty acids: 0.82 g)
  • carbohydrates: 9.7 g (of which sugars: 1.34 g)
  • proteins: 39.63 g
  • salt: 1.89 g


STORAGE

store in a dry and fresh place; once it’s opened, keep in refrigerator for 5 days. Shelf life: 36 months from when packaged


Available in glass jar of 280 gr. (4 servings as dressing or 2 servings as main dish).



FIND OUT MORE

MARCO PELIZZARI

Marco Pelizzari is the owner and sommelier of Cucina San Francesco, the restaurant of hotel Cappuccini Resort in Franciacorta.


He first became interested in the world of wine as a teenager working in his family’s restaurant and then at cantina Bellavista.


After a year in England at 3 Michelin starred Waterside Inn, he returned to Franciacorta and became a sommelier at Cappuccini Resort.


Since 2004 Marco has worked for its wine cellar, carved out in the old well of the convent, selecting the best Italian and international labels with a particular attention on the wines of Franciacorta and French champagnes.

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