HIGH QUALITY ARTISANAL PASTA,
Simple yet spectacular, Marella may make the best white pasta in the world. The company's fat and delicious fusilli is good for any sauce. Located in Puglie region, where the durum wheat grows, this excellent artisanal factory uses bronze dyes to extrude the pasta, giving it a rough texture that will hold sauces magnificently. Dried at low temperatures for days, this pasta has a wonderful flavor and swells two to three times in size when cooked. This shape's ridges hold creamy sauces wonderfully.

Recipe : Inspired by Academia Barilla
Fusilloni with Broccoli & Sausage
Ingridients : For 4 People
500GM Organic Fusilloni | 250GM Broccoli | 200 GM Italian Pork Sausage | 2 Cloves of Garlic | Pinch of Chili Powder |
50 ML of our Tonda Iblea Extra Virgin Olive | 80GM Parmigiano | 50GM Gorgonzola | 1-2 Salted Anchovy | Salt & Pepper

Preparation:
Heat the oil in the skillet over medium heat, add the garlic and sauté until lightly golden in color then add the anchovy.
After a few second add the sausage, break them up and continue cooking until browned. Season with salt, pepper plus the chili powder.
Wash and trim the broccoli, reserving only the florets. Cook the pasta and the broccoli in a large pan of lightly salted water.
Drain when al dente and toss with the prepared sausage. Add and mix the gorgonzola and sprinkle the parmigiano and serve.

Durum Wheat Semolina | NON GMO | ORGANIC | ALL NATURAL | FREE OF ADDITIVES OR PRESERVATIVES
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