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FOOD /

D'Angelo Bio Tortellini with vegetable 250g

D'Angelo Bio Tortellini with vegetable 250g
D'Angelo Bio Tortellini with vegetable 250g

Want Pasta? With the delicious organic tortellini of D`Angelo definitely! This pasta is convincing with a vegetable and herb stuffing and containing golden pastry. Really delicious!    Particularit...

€ 3,49
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Want Pasta? With the delicious organic tortellini of D`Angelo definitely! This pasta is convincing with a vegetable and herb stuffing and containing golden pastry. Really delicious!
  
Particularities:
Semi Fresh - Fresh made to measure! ,, Semi' means Latin ,, halb': D`Angelo Pasta contains half as much water, but twice as much flavor. To enjoy all the benefits of fresh pasta - and the double coverage because 250 g arise during cooking almost double the amount! The pasta is chilled to 12 months shelf life - ideal for buying stock for spontaneous cravings ...
 
Established in traditional cold rolling process, gently pasteurized. Store in a dry, protected from heat. Packaged in a protective atmosphere. Refrigerate after opening and consume quickly.
 
Ingredients: 
dough: durum wheat semolina*, water, palm oil*
filling (26%): vegetables* (65% - in varying proportions: onions*, carrots*, leeks*, celery*, spinach*), breadcrumbs* (wheat flour*, yeast*), potato flakes*, palm oil*, sea salt, oat fiber*, spices* (in varying proportions: garlic*, pepper*, savory*), sunflower oil*, emulsifier: soy lecithin* (* = certified organic).
 
Allergy Advice:
Traces possible: spelt, cow's milk protein, lactose, milk, milk protein, Umbelliferae included: vegetables/legumes, gluten, yeast, pepper, celery, soy, wheat
 
Nutritional information per 100g:
Energy KJ:1257 KJ 
Energy kcal:297 kcal 
Fat:4,6 g 
of which saturates:2,1 g 
Carbohydrates:54 g 
of which sugars:2,5 g 
Protein:8,3 g 
Salt:0,88 g 

Recipe suggestion: tortellini vegetables in tomato and vegetable sugo
 
Ingredients:
250 g Tortellini vegetable, 1 garlic clove, 1/2 onion 30 ml olive oil, 1/4 l tomato puree, 1/4 l young, fruity red wine, 50 ml of sodium Fond of pasta, 1 red pepper, 6 cherry tomatoes 1 piece eggplant, 8 green olives , 8 dark olive, 4 stalks of basil, 1 pc. Parmigiano Reggiano
 
Preparation:
Cook pasta according to instructions with garlic. Sauté onion in a little olive oil in a large skillet. Give Tomato puree, red wine and cooking in the pan and boil the rear. Peppers, tomatoes, eggplant brush and cut into small pieces, likewise give the olives in the pan. 3.Min. boil gently. Give pasta to reduce heat and all together about 4 min. can be connected. Serve immediately, garnish with basil and Parmigiano rich separately.

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