Morrisons Launches New Pasta Range
Exclusively available from 4th July 2007, The Best Pasta range is made in Italy to a traditional, authentic recipe providing exceptional flavours and taste. The four varieties, Rigatoni, Linguine, Pappardelle and Orecchiette perfectly compliment a range of sauces, seafoods and meats. Morrisons The Best Rigatoni:
This free range egg pasta is made in Italy to a time honoured recipe using durum wheat semolina. With its ridged texture, Rigatoni pasta is perfectly complimented by all sauces from creamy cheese to the chunkiest meat sauces.
Wine buyer’s tip… Morrisons The Best Pinot Grigio 2006 (£5.99). A delightful light wine displaying floral and honey characters.
Morrisons The Best Linguine:
Made from an authentic recipe using durum wheat semolina, this tasty free range egg Linguine pasta, with its versatile shape makes a great accompaniment for delicate sauces and seafood.
Morrisons The Best Pappardelle:
The broad Pappardelle pasta made from durum wheat semolina, makes a tasty dish when served with meat sauces like Bolognese but is equally delicious with tomato based sauces too.
Wine buyer’s tip… Morrisons The Best Montepulciano 2005 (£4.99) A traditional Italian variety showing modern summer berry fruit flavours.
Morrisons The Best Orecchiette:
Orecchiette is the most common pasta shape of the Puglia region, the heel of the boot on the Italian map. The free range egg pasta shapes made with Italian type 00 flour are traditionally eaten with thick ragus or vegetable based sauces.
Wine buyer’s tip… Morrisons The Best Chianti Riserva 2001 (£4.99) A rich jammy fruit wine with gentle vanilla and rustic undertones.
Recipe Suggestions
Pappardelle with Herby Meatballs
Ingredients
450g minced beef
1 onion, chopped
1 clove of garlic
Rosemary and thyme, chopped
1 egg
Morrisons Plain Flour for dusting
2 tins of Morrisons chopped tomatoes
Morrisons Worcester sauce
Morrisons The Best Pappadelle, cooked to instructions
Step 1 - In a bowl, mix together the minced meat, egg, half of the chopped onion and herbs and season mixture. Form into small balls and coat in the flour. Fry in a little oil to seal the meat.
Step 2 - Fry the remaining onion and garlic, add the tomatoes and a little worcester sauce. Simmer for 5 mins then add the meatballs and continue
cooking.
Step 3 - Add the cooked Parpadelle, and serve.
Linguine with Salmon and Peas.
Ingredients
2 salmon fillets, poached or grilled.
200g fresh peas, cooked
1 clove of crushed garlic
200ml Morrisons double cream
Morrisons The Best linguine, cooked to instructions
Step 1 - Gently fry the crushed garlic for a few seconds before adding the cream, bring to the boil and simmer.
Step 2 - Flake the salmon and add to the cream with the peas. Season, and add cooked linguine before serving.
Orecchiette with Pancetta and Broccoli.
Ingredients
1 head of broccoli florets, blanched
8 rashers pancetta, grilled
Morrisons The Best Sicilian Extra Virgin Olive Oil or Morrisons The Best Tuscan Extra Virgin Olive Oil
Morrisons Ground Black Pepper
Grated fresh parmesan
Morrisons The Best Orecchiette, cooked to instructions
Step 1 - Chop the florets very small, and the pancetta into strips.
Step 2 - Combine the broccoli florets, strips of pancetta and pasta in a bowl, season well with the black pepper, and drizzle with olive oil.
Step 3 - Serve with a dusting of the fresh parmesan.
Rigatoni Peperonata
Ingredients
Green, red and yellow peppers
1 red onion
Parsley
Morrisons The Best Sicilian Extra Virgin Olive Oil or Morrisons The Best Tuscan Extra Virgin Olive Oil
Fresh parmesan cheese
Step 1 - Chop the peppers and onion into strips. Season, and roast in a hot oven until slightly charred.
Step 2 - Combine the peppers and onion, pasta, parsley and shavings of parmesan.
Step 3 - when ready to serve, drizzle with balsamic and olive oil.
