Last month I received a lovely assortment of Giovanni Rana products to experiment with in my kitchen. I've not heard of this product line before and was eager to see what I thought of its pastas and sauces.
How gorgeous is this fettuccine? This pasta is made with wheat semolina, eggs, water, and spinach. That's all! The texture resembles the type of pasta you'll make by hand. According to Giovanni, "Paglia E Fieno is a mix of green and yellow fettuccine translating literally to straw and hay."
Cooking with Giovanni Rana Pasta: Fettuccine with Tomatoes, Mozzarella & Spinach
8.8 ounces Giovanni Rana Fettuccine Paglia E Fieno
2 teaspoons olive oil
1 thinly sliced shallot
1 cup grape tomatoes
red pepper flakes to taste
1 cup spinach
1 cup small mozzarella balls
salt to taste
1. Cook pasta according to directions. I, however, always cook my pasta a few extra minutes: don't judge!
2. Meanwhile, heat the olive oil in a skillet. Add sliced shallot and sauté until it turns translucent.
3. Add grape tomatoes and red pepper flakes and sauté till tomatoes brown a little.
4. Add spinach and sauté until it wilted.
5. Add drained pasta and fresh mozzarella balls to the vegetables and mix. Season with salt.
6. Serve immediately with a drizzle of olive oil and fresh basil.
Doesn't this just make you think of summer and eating outside? This dish looks pretty and is packed with great flavors. I love the beautiful fettuccine, the silky mozzarella balls and the grape tomatoes that burst in your mouth! The pepper flakes add the needed heat while the basil adds freshness.
I've also had a chance to use Giovanni Rana's pesto on sandwiches and in a cream cheese dip as well as with their spinach ricotta ravioli, roasted peppers and fresh peas. Here's a photo ;)