Merkki: Pasta Garofalo

The name comes from its shape of a “butterfly” and its origin are very old, about XVI century. It isn’t part of the Italian gastronomic tradition but it gained great success especially in some dishes for example with salmon.

However, the key role was played by the unique climate of Gragnano: warm, but not too humid, due to the sea breeze. For its climatic characteristics, Gragnano became an ideal place for drying pasta, that originally was dried in the sun, exposed along the city roads. Pasta dried slowly, in a climate with an almost steady temperature and humidity, so that the result was a tasteful product, that could be stored for a long time with no risk of deterioration or contamination.



Recipe: Farfalle with salmon

Ingredients:

300g Farfalle Garofalo
180g Cream
70g Smoked salmon
1 Shallot
Brandy q.b.
Olive oli, butter and salt

Preparation:

Put on the fire the pot for cooking pasta, in the meanwhile we make dissolve a piece of butter with a little oil and fry the chopped shallots.
Cut the salmon's slices with scissors and dip it in the pot with the butter and the oil.
Let it sizzle just a couple of minutes, as soon as the salmon will be coloured, cooking swimmer with brandy and let it evaporate. Add the cream and flavor for a minute.
Turn off the fire and keep it by, drain the pasta and put together all the ingredients.
The "farfalle with salmon" are ready.