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Lanterne (Lanterns)
Package of Lanterne (Lanterns) Pasta


 
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Standard Price: $8.50
This Product: 1.1 lb

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Description
 
HIGH QUALITY ARTISANAL PASTA,
Our Lanterne pasta is a non-traditional shape invented by the artisan pasta makers at the Marella factory in Puglia, Italy as an art form. Lanterne are a fun, large pasta with ridges that capture chunks of tomato sauce. Marella only uses Certified Organic, local ingredients in their pasta creations, ensuring a delicious and high-quality pasta.

PAIRING SUGGESTIONS:
The fun, swirly shape of our Lanterne pasta makes it a great choice to go with any kind of sauce, from cream sauces to pesto to meat sauces. Drizzle with some of our Organic Crushed Tuscan Herbs extra virgin olive oil for a delicious finishing touch! Of course, Lanterne are also delicious when dressed simply with some of our Italian Caninese Reserve extra virgin olive oil, fresh basil and a dusting of Parmigiano-Reggiano cheese.

Recipes: Inspired by Academia Barilla
Ingredients for 4 People
Braised Ribeye 300GM |Frozen or fresh peas 250 GM |1 Onion | 5Tbs OO&B Pranzana EVOO | 200GM grated Parmigiano cheese
150GM butter | Wilted Arugula 200 GM | 3Tbs OO&B Oregano EVOO | Bread Crumb 100GM | Salt & White Peppercorn to taste

Preparation:
Place the skillet over a low heat with half the butter and 5Tbs OO&B Pranzana EVOO. Add chopped onion and sauté gently without allowing it to color.
Stir in the peas and season with salt and ground white pepper then add a few spoonful of water and turn up the heat to cook the peas.
Cut your braised ribeye into strips plus your arugula before the before the peas are completely cooked.
Cook the Pasta in lightly salted boiling water and drain when al dente.
Dress with the prepared sauce, add remaining butter and olive oil and half of your parmigiano.
Stir together carefully and bring to the table with remaining Parmigiano and the Oregano EVOO served separately.

Durum Wheat Semolina | Organic | NON GMO | Artisanal | All Natural
At the Olive Oil & Beyond we are constantly looking and evaluating new products.

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