PRODUCTS / Pasta
La Teresita Traditional paste num.2 noodles (fideos rossos) 250g
1.11€
price by unit
price by unit
Ref. EX006111
Characteristics
Traditional durum wheat semolina pasta in the shape of number 2 noodles, manufactured in La Teresita de Vilafranca de Penedès. Content: 250g.
They can be prepared by dipping the pasta in boiling broth for 10-12 minutes, stirring occasionally and with a ratio of 1 liter per 100g of pasta. However, it is the pasta traditionally used to make the "rossos" (literally blond) noodles, a typical dish from Cambrils and the Costa Daurada. Then we provide the recipe below.
Ingredients: durum wheat semolina.
Contains gluten and may contain traces of celery and soy.
Nutritional information per 100g: Energy 1478J (349 kcal), Fat 1.5 g (of which saturates 0.28g), Proteins: 12g, Carbohydrates 70g (of which sugars 0g), Dietary fiber 3.6g, salt <0.1g
Cambrils-style Rossos Noodles Recipe
Ingredients for the broth for 6 people (can be substituted for a fish fumet):
800 g of fish (spiders, conger eels, skylights, monkfish, ribbons and mackerel)
150 g of crabs and galleys
1 medium onion
1 clove garlic
1 tablespoon of paprika dessert
4 liters of water
Salt
Ingredients for the noodles:
540 g of noodles no. 2
180 cl MESTRAL extra virgin olive oil
a chopped (4 almonds, 2 hazelnuts, 1 peeled garlic clove, 1 slice of bread, ½ romesco pepper (ñora) or a tablespoon of choricero pepper
1.5 l fish broth
preparation
- For the broth: add the water to the pot and when it starts to boil add the previously cleaned fish. Boil 1 hr 30 min, approximately. When it is, strain.
- Fry the onion and garlic until they start to brown, and add the crabs and the galleys until everything is well fried. Then add the paprika, wait a minute, making sure that it does not burn, and add water from the broth until it is covered. Let it boil 10 min and add it to the fish stock.
- You will prepare the chopped before making the noodles. Fry all the ingredients, put them inside a biker until everything is chopped and add a little oil that has remained after frying the bite.
- In a frying pan put the oil, the noodles and two cloves of garlic without peeling and fry everything very carefully (because it is not convenient for them to take on a color that is too dark and have a bitter taste), stirring so that the color of the noodle is gradually regulating everywhere. Next, add the boiling broth, and then put a tablespoon of chopped dessert until the broth reduces and the noodles are linked. You can serve them with homemade aioli.
They can be prepared by dipping the pasta in boiling broth for 10-12 minutes, stirring occasionally and with a ratio of 1 liter per 100g of pasta. However, it is the pasta traditionally used to make the "rossos" (literally blond) noodles, a typical dish from Cambrils and the Costa Daurada. Then we provide the recipe below.
Ingredients: durum wheat semolina.
Contains gluten and may contain traces of celery and soy.
Nutritional information per 100g: Energy 1478J (349 kcal), Fat 1.5 g (of which saturates 0.28g), Proteins: 12g, Carbohydrates 70g (of which sugars 0g), Dietary fiber 3.6g, salt <0.1g
Cambrils-style Rossos Noodles Recipe
Ingredients for the broth for 6 people (can be substituted for a fish fumet):
800 g of fish (spiders, conger eels, skylights, monkfish, ribbons and mackerel)
150 g of crabs and galleys
1 medium onion
1 clove garlic
1 tablespoon of paprika dessert
4 liters of water
Salt
Ingredients for the noodles:
540 g of noodles no. 2
180 cl MESTRAL extra virgin olive oil
a chopped (4 almonds, 2 hazelnuts, 1 peeled garlic clove, 1 slice of bread, ½ romesco pepper (ñora) or a tablespoon of choricero pepper
1.5 l fish broth
preparation
- For the broth: add the water to the pot and when it starts to boil add the previously cleaned fish. Boil 1 hr 30 min, approximately. When it is, strain.
- Fry the onion and garlic until they start to brown, and add the crabs and the galleys until everything is well fried. Then add the paprika, wait a minute, making sure that it does not burn, and add water from the broth until it is covered. Let it boil 10 min and add it to the fish stock.
- You will prepare the chopped before making the noodles. Fry all the ingredients, put them inside a biker until everything is chopped and add a little oil that has remained after frying the bite.
- In a frying pan put the oil, the noodles and two cloves of garlic without peeling and fry everything very carefully (because it is not convenient for them to take on a color that is too dark and have a bitter taste), stirring so that the color of the noodle is gradually regulating everywhere. Next, add the boiling broth, and then put a tablespoon of chopped dessert until the broth reduces and the noodles are linked. You can serve them with homemade aioli.
Calculate management and delivery costs
Weight: 0.40 kg.
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