Traditional Pasta Petoura tricolore (330 g)

 

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TRADITIONAL PASTA PETOUTA TRICOLORE – 330 g

Certifications

Halal Certification

Local Traditional Product Certification

Production

The flour used to “Mythic Gaea” products, is made from Greek cereals.

The traditional farmers rely on crop rotation (rotation crops for harvest), crop residues, fallow, manure and mechanical cultivation to control weeds.

Traditional farming is often associated with practices, such as Fair Trade, reduced emissions of carbon dioxide and environmental management.

The production of flour and products derived therefrom takes place only in small certified organic manufacturing units. There producers implement only traditional recipes and production methods. In these small farms only organic raw materials treated and observe strictly the rules of modern food processing science.

Recipes

Mediterranean Petoura

Ingredients

500 g petoura

450 g peeled tomatoes

2 cloves garlic

200 g mozzarella

50 g grated parmesan cheese

black olives (optional)

1 tablespoon oregano

salt, pepper, olive oil

Implementation

Boil the petoura, drain and pour into lightly greased baking dish.

Boil the tomatoes with olive oil and chopped garlic.

Sprinkle with the salt, pepper, oregano, parmesan and 2/3 of the mozzarella cheese (crumbled) and cook for another 5 minutes after you lower the fire.

Pour the sauce over pennies, stir and suffuse mozzarella slices (the remaining 1/3) on their surface.

Add the black olives (optional)

Bake at 220o C for 5 minutes until the cheese melts.

Petoura ala cream

Ingredients

500 g petoura

400 g cream

1 cube vegetable broth

200 g mushrooms

1 tablespoon mustard

salt, pepper

onion

garlic powder

olive oil

Implementation

Boil the petoura.

From cooking hold a glass of water and then strain.

In a deep pan pour a little olive oil, onion, garlic and then the chopped mushrooms.

Allow to brown in a casserole and 5 minutes afterward add the mustard, salt, pepper, vegetable broth cube and finally the cream.

Let the fire for 10 minutes until custard thickens and if needed add water from the cooked petoura.

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