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Pennoni summer stew


Introduction This first course which can also be served lukewarm is very palatable due to the presence of a sweet base. It can be used with a purée of favourite vegetables such as peas, red beet and even chestnuts although they must always be cooked with aromatic herbs.


Cut the potatoes into regular-sized dice and boil quickly, drain and pour on a little oil and leave to cool. In a pan, brown the carrot in oil, then add a little flour and cover with milk, cook well so that it can be blended on a high speed. Season with salt and pepper and leave until lukewarm. Add the drops of Worcestershire sauce only at the end. Cook the pasta in boiling, salted water, drain and then sauté in a pan with butter, spinach leaves and crumbled ricotta. Stir so that the mixture is well blended. Serve using the cream of carrot as a base, then the sautéed pasta which should be sprinkled with grated Grana Padano cheese and finally the potatoes. Season with aromatic herbs as required.

Ingredients for 4 people
400 gr Pennoni grandi
160 gr ricotta
200 gr spinach
40 gr Grana Padano
20 gr butter
120 gr potatoes
200 gr carrots
1 cl milk
20 gr flour
4 drops Worcestershire sauce

Big shapes – Bronze drawn

850 Pennoni grandi

850 Pennoni grandi850 Pennoni grandi confezione
Average nutritional values for 100gr pasta
Energy 353 Kcal - 1499 Kj Fats 1,2 g
Proteins 12,0 g Saturated, mono unsaturated, poly unsaturated fats 0,3 g
Carbohydrates 71,0 g Sugars 3,2 g
Alimentary fibres 3,5 g Sodium 0,002 g