SUNSET Minzano is a mini San Marzano type, packed with flavor and ready to be devoured. Sweet and savory at its finest, enjoy these beauties as a snack, elevate your salad or create the perfect tomato sauce.
Try out this recipe tonight!
Minzano Handkerchief Pasta
4 C OO Flour
4 Egg Yolks
1/4 C + 2 tbsp Water
1/2 tsp Salt
1. In a stand mixer, mix flour, egg yolks, salt, and 1/4 cup of water until combined, beginning on the slowest setting and gradually increasing speed.
2. If mixer is too dry, add more water 1 tablespoon at a time.
3. Once a ball is formed, remove from bowl, wrap with plastic wrap and refrigerate for a minimum of 1 hour.
4. Once rested, bring dough up to room temperature.
5. Cut dough into 5 equal-sized pieces.
6. With a rolling pin, flatten each portion.
7. Run the dough through a pasta roller, beginning on the #1 setting.
8. Remove and fold ends into the center.
9. Flour dough and run through the same setting once more.
10. Run the dough through each setting twice, folding the dough into the center after each pass through, until you have reached the final #5 setting.
11. Cut each piece into long ribbon, approximately 3″ x 6″.
12. Cover fresh pasta with a very lightly damped towel until you are ready to cook.
1/4 C Olive Oil
4 Garlic Cloves, thinly sliced
2 C Minzano Tomatoes, halved
1/4 C Pine Nuts, toasted
16 Basil Leaves, hand torn
1/8 tsp Kosher Salt
1/8 tsp Freshly Ground Black Pepper
Freshly Grated Parmesan
1. In a large pan over medium heat, add olive oil and sauté garlic until lightly browned.
2. Add tomatoes and stir until softened.
3. Add pine nuts and salt and reduce heat to low while you cook pasta.
4. Bring a large pot of salted water to a boil.
5. Place pasta ribbons into boiling water and cook for 2 minutes.
6. Strain pasta and add to sauce.
7. Garnish with torn basil, freshly grated Parmesan and ground black pepper.
To download a copy of this recipe, CLICK HERE. To see more MINZANO recipes, CLICK HERE to visit their site in a new window.
The U.S. Dept of Agriculture has recommended the use of an accurate meat thermometer when cooking ground beef or ground beef patties. An internal temperature of 160 degrees is considered safe for consumption. | | Product of USA
Driscoll’s has been committed to growing strawberries for over 100 years. Each berry is hand-picked and must meet our quality standards for sweetness, size and color. Our strawberries are loaded with vitamin C, folate, fiber, potassium and antioxidants. Growing premium strawberries requires care, commitment and dedication. Driscoll’s ensures year-round availability by growing strawberries in Central and Southern California, Florida, Central Mexico and Baja. Long-stem strawberries are also offered at certain times of the year.
WARNING - Sendik's Orange Juice is 100 % Pure and has never been pasteurized. Because it has not been pasteurized, The State of Wisconsin requires us to let you know that it may contain harmful bacteria that can cause serious illness in children, theelderly, and persons with weakened immune systems.
5 simple ingredients. No preservatives. 100 calories per 1 oz. See nutrition information for fat and saturated fat content. Since 1872. how2recycle.info. Philadelphia cream cheese always starts with fresh milk and real cream, and is made with 5 simple ingredients, nothing extra. The result is the fresh tasting, creamy texture you love. That's how Philadelphia sets the standard. See inside for recipes or visit creamcheese.com.
Xochitl® Corn Chips Mexican Style.
Thin & crisp.
0g trans fat.
Non- GMO- Project- Verified.
Certified GF, gluten free.
Naturally cholesterol free.
Unique white corn chips.
NET WT 16 OZ (1 lb).
At Xochitl, our mission has always been to provide the best and unique products made with authentic ancient recipes.
We invite you to try our totopos with any of our salsas. All have been carefully recreated from Aztec and Mayan recipes. You will be transported by the old world of flavors.
"Xochitl", means flower in Nahuatl, the language of the Aztecs.
Taste and enjoy the tradition of the Aztecs.
Xochitl brings to you the finest products with the most unique home-made flavors that can be found in the exotic places of the old continents.
The Aztecs used to grind kernels of corn with big rocks in a form of a wheel and added water and lime to create a dough called Nixtamal, this dough was used to make tortillas. Today, hundreds of years later, Xochitl uses the same unique process to make the authentic corn totopos (chips) that you are about to taste.
Xochitl totopos are oven-baked and quick fried to perfection creating deliciously thin and crispy chips.
We care for our customers and their families, that is the reason we use the highest quality ingredients and non-hydrogenated oils.
Try these totopos with any of our salsas and discover some of the mysteries of ancient cooking.
We only use the best corn and non-hydrogenated oils for its flavor and characteristics. Please see ingredients.
Naturally cholesterol free.
0g trans fat.
For suggestions or comments.
Please Call 214-800-3551.
Monday through Friday 9am to 5pm CST.
Visit us at www.salsaxochitl.com.