{"id":4574,"date":"2021-12-14T11:42:53","date_gmt":"2021-12-14T10:42:53","guid":{"rendered":"https:\/\/naturpuglia.com\/consigli-duso\/"},"modified":"2022-05-16T10:23:46","modified_gmt":"2022-05-16T08:23:46","slug":"serving-suggestions","status":"publish","type":"page","link":"https:\/\/naturpuglia.com\/en\/serving-suggestions\/","title":{"rendered":"Serving suggestions"},"content":{"rendered":"

[vc_row full_width=”stretch_row_content_no_spaces” content_placement=”middle” el_id=”homepage-hero” css=”.vc_custom_1639671274713{background-image: url(https:\/\/naturpuglia.com\/wp-content\/uploads\/2021\/12\/consigli-duso.png?id=3577) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column][vc_custom_heading text=”Good” font_container=”tag:h2|font_size:2.5rem|text_align:center|color:%23e94e1b|line_height:1″ google_fonts=”font_family:Montserrat%3Aregular%2C700|font_style:700%20bold%20regular%3A700%3Anormal” el_class=”text-uppercase font-900″][vc_custom_heading text=”in the kitchen too” font_container=”tag:h2|font_size:7rem|text_align:center|color:%23ffffff|line_height:1″ google_fonts=”font_family:Sacramento%3Aregular|font_style:400%20regular%3A400%3Anormal” css=”.vc_custom_1652689077087{margin-top: -20px !important;}” el_class=”responsive-script-text”][vc_raw_html]JTNDZGl2JTIwY2xhc3MlM0QlMjJoZXJvLWJ1dHRvbiUyMiUzRSUwQSUzQ2ElMjBocmVmJTNEJTIyJTIzJTIyJTNFU2hvcCUzQyUyRmElM0UlMEElM0MlMkZkaXYlM0U=[\/vc_raw_html][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content_no_spaces” content_placement=”middle” parallax=”content-moving” parallax_image=”3058″ el_class=”padding100″][vc_column][vc_column_text el_class=”font-big weight700 textalign-center max-width-33″]Selected recipes to make even greater use of them. Because beside being delicious to eat as they are, our products are also a raw material.<\/strong>[\/vc_column_text][\/vc_column][\/vc_row][vc_row equal_height=”yes” content_placement=”middle” disable_element=”yes”][vc_column width=”1\/2″ el_class=”single-recipe-container”][vc_raw_html]JTNDZGl2JTIwY2xhc3MlM0QlMjJhcmNoaXZlLXJlY2lwZS1jb250YWluZXIlMjBnbm9jY2hpdGFyYWxsaSUyMiUzRSUwQSUyMCUyMCUzQ2ElMjBocmVmJTNEJTIyJTIzJTIyJTNFJTBBJTIwJTIwJTIwJTIwJTNDcCUyMGNsYXNzJTNEJTIyYXJjaGl2ZS1yZWNpcGUtdGl0bGUlMjIlM0VHbm9jY2hpJTIwZGklMjB0YXJhbGxpJTNDJTJGcCUzRSUwQSUyMCUyMCUzQyUyRmElM0UlMEElM0MlMkZkaXYlM0U=[\/vc_raw_html][\/vc_column][vc_column width=”1\/2″ el_class=”single-recipe-container” css=”.vc_custom_1639480123084{background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;}”][vc_raw_html]JTNDZGl2JTIwY2xhc3MlM0QlMjJhcmNoaXZlLXJlY2lwZS1jb250YWluZXIlMjBwZW5uZXR0ZSUyMiUzRSUwQSUyMCUyMCUzQ2ElMjBocmVmJTNEJTIyJTIzJTIyJTNFJTBBJTIwJTIwJTIwJTIwJTNDcCUyMGNsYXNzJTNEJTIyYXJjaGl2ZS1yZWNpcGUtdGl0bGUlMjIlM0UlM0NzcGFuJTIwY2xhc3MlM0QlMjJmb250MiUyMiUzRVBlbm5ldHRlJTIwY29uJTIwYnJpY2lvbGUlMjBkaSUyMHRhcmFsbGklM0MlMkZzcGFuJTNFJTNDJTJGcCUzRSUwQSUyMCUyMCUzQyUyRmElM0UlMEElM0MlMkZkaXYlM0U=[\/vc_raw_html][\/vc_column][\/vc_row][vc_row equal_height=”yes” content_placement=”middle” disable_element=”yes”][vc_column width=”1\/2″ el_class=”single-recipe-container”][vc_raw_html]JTNDZGl2JTIwY2xhc3MlM0QlMjJhcmNoaXZlLXJlY2lwZS1jb250YWluZXIlMjBzcGFnaGV0dGklMjIlM0UlMEElMjAlMjAlM0NhJTIwaHJlZiUzRCUyMiUyMiUzRSUwQSUyMCUyMCUyMCUyMCUzQ3AlMjBjbGFzcyUzRCUyMmFyY2hpdmUtcmVjaXBlLXRpdGxlJTIyJTNFJTNDc3BhbiUyMGNsYXNzJTNEJTIyZm9udDMlMjIlM0VTcGFnaGV0dGklMjBhZ2xpbyUyQyUyMG9saW8lMjBlJTIwdGFyYWxsaSUzQyUyRnNwYW4lM0UlM0MlMkZwJTNFJTBBJTIwJTIwJTNDJTJGYSUzRSUwQSUzQyUyRmRpdiUzRQ==[\/vc_raw_html][\/vc_column][vc_column width=”1\/2″ el_class=”single-recipe-container” css=”.vc_custom_1639480131462{background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;}”][vc_raw_html]JTNDZGl2JTIwY2xhc3MlM0QlMjJhcmNoaXZlLXJlY2lwZS1jb250YWluZXIlMjBmdXNpbGxpJTIyJTNFJTBBJTIwJTIwJTNDYSUyMGhyZWYlM0QlMjIlMjIlM0UlMEElMjAlMjAlMjAlMjAlM0NwJTIwY2xhc3MlM0QlMjJhcmNoaXZlLXJlY2lwZS10aXRsZSUyMiUzRUZ1c2lsbGklMjBhbCUyMHRvbm5vJTIwZnJlc2NvJTIwY29uJTIwdGFyYWxsaSUyMHNicmljaW9sYXRpJTNDJTJGcCUzRSUwQSUyMCUyMCUzQyUyRmElM0UlMEElM0MlMkZkaXYlM0U=[\/vc_raw_html][\/vc_column][\/vc_row][vc_row equal_height=”yes” content_placement=”middle” disable_element=”yes”][vc_column width=”1\/2″ el_class=”single-recipe-container”][vc_raw_html]JTNDZGl2JTIwY2xhc3MlM0QlMjJhcmNoaXZlLXJlY2lwZS1jb250YWluZXIlMjBwYXN0YXNicmljaW9sYXRpJTIyJTNFJTBBJTIwJTIwJTNDYSUyMGhyZWYlM0QlMjIlMjIlM0UlMEElMjAlMjAlMjAlMjAlM0NwJTIwY2xhc3MlM0QlMjJhcmNoaXZlLXJlY2lwZS10aXRsZSUyMiUzRSUzQ3NwYW4lMjBjbGFzcyUzRCUyMmZvbnQyJTIyJTNFUGFzdGElMjBwb21vZG9yaW5pJTIwZSUyMHRhcmFsbGklMjBzYnJpY2lvbGF0aSUzQyUyRnNwYW4lM0UlM0MlMkZwJTNFJTBBJTIwJTIwJTNDJTJGYSUzRSUwQSUzQyUyRmRpdiUzRQ==[\/vc_raw_html][\/vc_column][vc_column width=”1\/2″ el_class=”single-recipe-container” css=”.vc_custom_1639480141573{background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;}”][\/vc_column][\/vc_row][vc_row][vc_column][vc_tta_accordion style=”flat” shape=”square” color=”white” c_align=”center” c_icon=”” active_section=”20″ collapsible_all=”true”][vc_tta_section title=”Taralli gnocchi” tab_id=”1639671295384-da7bf76b-0d20″ el_class=”accordion-recipe first-recipe”][vc_column_text el_class=”ingredient-list”]Serves four[\/vc_column_text][vc_empty_space height=”25px”][vc_column_text el_class=”ingredient-term”]For the taralli gnocchi<\/strong>[\/vc_column_text][vc_column_text el_class=”ingredient-term”]750 g weak white flour
\n300 ml white wine
\n150 ml evo oil
\n15 g salt
\n8 g wild fennel[\/vc_column_text][vc_empty_space height=”25px”][vc_column_text el_class=”ingredient-term”]For the fennel stock<\/strong>[\/vc_column_text][vc_column_text el_class=”ingredient-term”]1 litre water
\n30 g fennel seeds
\n15 g salt[\/vc_column_text][vc_empty_space height=”20px”][vc_separator color=”black” border_width=”4″ el_width=”20″ style=”solid”][vc_empty_space height=”20px”][vc_column_text el_class=”ingredient-list”]Method[\/vc_column_text][vc_column_text el_class=”ingredient-term”]For the fennel stock, place the ingredients in cold water and bring to the boil. Turn off the heat, strain and leave to cool.[\/vc_column_text][vc_empty_space height=”15px”][vc_column_text el_class=”ingredient-term”]For the taralli gnocchi, mix the ingredients for the taralli in a mixer with a hook into a smooth, uniform dough. Make the gnocchi in the traditional way and score them with a special wooden gnocchi utensil. Cook them in the same way as you would traditional taralli: boil them, then bake them dry in the oven. Store in a dry place (like dried pasta).[\/vc_column_text][vc_empty_space height=”15px”][vc_column_text el_class=”ingredient-term”]To cook, soak the dried taralli in the cold fennel broth for 12 hours. Drain the gnocchi from the infusion and place them in a preheated oven at 180\u00b0C for 8 minutes. Then toss them in a frying pan with a knob of butter and some sage. Season to taste with a lamb ragout and grated parmesan cheese.[\/vc_column_text][\/vc_tta_section][vc_tta_section title=”Pennette with taralli crumbs” tab_id=”1640014941032-3cfd1563-a808″ el_class=”accordion-recipe second-recipe”][vc_column_text el_class=”ingredient-list”]Serves 4[\/vc_column_text][vc_empty_space height=”25px”][vc_column_text el_class=”ingredient-term”]320 g pennette
\n3 red onions
\n1 glass dry white wine
\nsalt to taste
\n100 g plain taralli
\n5 spoons extra virgin olive oil
\nparsley to taste
\npepper to taste[\/vc_column_text][vc_empty_space height=”20px”][vc_separator color=”black” border_width=”4″ el_width=”20″ style=”solid”][vc_empty_space height=”20px”][vc_column_text el_class=”ingredient-list”]Method[\/vc_column_text][vc_column_text el_class=”ingredient-term”]Cook the pasta in plenty of salted water. Meanwhile, place the taralli in a plastic bag and pound them into coarse crumbs using a rolling pin.[\/vc_column_text][vc_empty_space height=”15px”][vc_column_text el_class=”ingredient-term”]Heat the extra-virgin olive oil in a large frying pan and gently fry the finely sliced onions. Deglaze with the wine, turn down the heat and allow the onions to soften.[\/vc_column_text][vc_empty_space height=”15px”][vc_column_text el_class=”ingredient-term”]Drain the penne “al dente” and pour into the pan. Toss the pasta thoroughly, adding a little of the water used to cook it if necessary. Add the chopped parsley and season with salt and pepper.[\/vc_column_text][vc_empty_space height=”15px”][vc_column_text el_class=”ingredient-term”]Serve the pasta piping hot and sprinkle with the crumbled taralli.[\/vc_column_text][\/vc_tta_section][vc_tta_section title=”Spaghetti, aglio, olio e taralli (Spaghetti, garlic, olive oil and taralli)” tab_id=”1640015137295-694b68fc-5390″ el_class=”accordion-recipe third-recipe”][vc_column_text el_class=”ingredient-list”]Serves 4[\/vc_column_text][vc_empty_space height=”25px”][vc_column_text el_class=”ingredient-term”]400 g spaghetti
\n120 g taralli
\n100 ml extra virgin olive oil
\n3 cloves of garlic
\nsalt to taste
\nhot red chilli pepper to taste[\/vc_column_text][vc_empty_space height=”20px”][vc_separator color=”black” border_width=”4″ el_width=”20″ style=”solid”][vc_empty_space height=”20px”][vc_column_text el_class=”ingredient-list”]Method[\/vc_column_text][vc_column_text el_class=”ingredient-term”]When making spaghetti aglio, olio e taralli, the first thing to do is finely slice the garlic cloves, then chop up the chilli.[\/vc_column_text][vc_empty_space height=”15px”][vc_column_text el_class=”ingredient-term”]Place the Apulian taralli in a plastic bag and pound them into coarse crumbs using a rolling pin. Pour the oil into a frying pan and heat it for a couple of minutes, then add the previously chopped garlic and chilli mixture and cook until it starts to fizzle. Meanwhile, cook the pasta in plenty of boiling salted water. When the pasta is ready, drain it and add it to the frying pan with the dressing.[\/vc_column_text][vc_empty_space height=”15px”][vc_column_text el_class=”ingredient-term”]Stir thoroughly in the pan, sprinkling over the taralli crumbs only at the end. Now serve your spaghetti aglio, olio e taralli, adding a spoonful of dressing.[\/vc_column_text][\/vc_tta_section][vc_tta_section title=”Fusilli with fresh tuna and crumbled taralli” tab_id=”1640015395043-0ee1d3bb-80e5″ el_class=”accordion-recipe fourth-recipe”][vc_column_text el_class=”ingredient-list”]Serves 4[\/vc_column_text][vc_empty_space height=”25px”][vc_column_text el_class=”ingredient-term”]250 g raw tuna
\n1 lemon
\n1 spoon soy sauce
\nsalt to taste
\nmint to taste
\n3 fennel taralli
\n2 slices of ginger
\n2 dried tomatoes
\n320 g fusilli
\npepper to taste
\nextra virgin olive oil to taste[\/vc_column_text][vc_empty_space height=”20px”][vc_separator color=”black” border_width=”4″ el_width=”20″ style=”solid”][vc_empty_space height=”20px”][vc_column_text el_class=”ingredient-list”]Method[\/vc_column_text][vc_column_text el_class=”ingredient-term”]To make delicious fusilli with fresh tuna and crumbled taralli, cut the tuna into small cubes. Warm 2 spoons of oil with the ginger in a wok or non-stick frying pan, add the fish and fry for 2-3 minutes on a high flame: the time varies depending on how well you like the fish cooked. Then transfer to a plate and season with salt, lemon zest and mint leaves before starting to prepare the fusilli: the perfect dressing for fusilli with fresh tuna and crumbled taralli.[\/vc_column_text][vc_empty_space height=”15px”][vc_column_text el_class=”ingredient-term”]Prepare the sauce for the fusilli with fresh tuna and crumbled taralli: finely chop the sun-dried tomatoes, blend them with 1 spoon of soy sauce, 1 spoon of lemon juice and 4 spoons of oil, then season with salt and pepper.[\/vc_column_text][vc_empty_space height=”15px”][vc_column_text el_class=”ingredient-term”]Meanwhile, boil the fusilli, drain them al dente, dress them with the sauce and tuna in a large bowl. Transfer to individual pasta plates, sprinkle with crumbled taralli to finish, and serve.[\/vc_column_text][\/vc_tta_section][vc_tta_section title=”Pasta, cherry tomatoes and crumbled taralli” tab_id=”1640015841024-fe1a9a85-de4b” el_class=”accordion-recipe fifth-recipe”][vc_column_text el_class=”ingredient-list”]Serves 4[\/vc_column_text][vc_empty_space height=”25px”][vc_column_text el_class=”ingredient-term”]320 g pasta
\n3 onions
\n1 glass dry white wine
\nsalt to taste
\n100 g NaturPuglia taralli
\n5 spoons extra virgin olive oil
\nparsley to taste
\n200 g cherry tomatoes
\npepper to taste[\/vc_column_text][vc_empty_space height=”20px”][vc_separator color=”black” border_width=”4″ el_width=”20″ style=”solid”][vc_empty_space height=”20px”][vc_column_text el_class=”ingredient-list”]Method[\/vc_column_text][vc_column_text el_class=”ingredient-term”]Cook the pasta in plenty of salted water. Meanwhile, place the Apulian taralli in a plastic bag and pound them into crumbs using a rolling pin.[\/vc_column_text][vc_empty_space height=”15px”][vc_column_text el_class=”ingredient-term”]Heat the olive oil in a large frying pan and fry the finely sliced onions together with the cherry tomatoes. Deglaze with the white wine and leave the flavours to mingle.[\/vc_column_text][vc_empty_space height=”15px”][vc_column_text el_class=”ingredient-term”]Drain the pasta while it is still slightly al dente and transfer it to the frying pan. Stir the pasta into the tomatoes and onions, adding a little cooking water if necessary. Add the chopped parsley, a pinch of pepper and sprinkle with the crumbled taralli.[\/vc_column_text][\/vc_tta_section][\/vc_tta_accordion][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

[vc_row full_width=”stretch_row_content_no_spaces” content_placement=”middle” el_id=”homepage-hero” css=”.vc_custom_1639671274713{background-image: url(https:\/\/naturpuglia.com\/wp-content\/uploads\/2021\/12\/consigli-duso.png?id=3577) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column][vc_custom_heading text=”Good” font_container=”tag:h2|font_size:2.5rem|text_align:center|color:%23e94e1b|line_height:1″ google_fonts=”font_family:Montserrat%3Aregular%2C700|font_style:700%20bold%20regular%3A700%3Anormal” el_class=”text-uppercase font-900″][vc_custom_heading text=”in the kitchen too” font_container=”tag:h2|font_size:7rem|text_align:center|color:%23ffffff|line_height:1″ google_fonts=”font_family:Sacramento%3Aregular|font_style:400%20regular%3A400%3Anormal” css=”.vc_custom_1652689077087{margin-top: -20px !important;}” el_class=”responsive-script-text”][vc_raw_html]JTNDZGl2JTIwY2xhc3MlM0QlMjJoZXJvLWJ1dHRvbiUyMiUzRSUwQSUzQ2ElMjBocmVmJTNEJTIyJTIzJTIyJTNFU2hvcCUzQyUyRmElM0UlMEElM0MlMkZkaXYlM0U=[\/vc_raw_html][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content_no_spaces” content_placement=”middle” parallax=”content-moving” parallax_image=”3058″ el_class=”padding100″][vc_column][vc_column_text el_class=”font-big weight700 textalign-center max-width-33″]Selected recipes to make even greater use of them. Because beside being delicious to eat as they are, our […]<\/p>\n","protected":false},"author":8,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"yoast_head":"\nServing suggestions — Naturpuglia Srl<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/naturpuglia.com\/en\/serving-suggestions\/?lang=en\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Serving suggestions — Naturpuglia Srl\" \/>\n<meta property=\"og:description\" content=\"[vc_row full_width=”stretch_row_content_no_spaces” content_placement=”middle” el_id=”homepage-hero” css=”.vc_custom_1639671274713{background-image: url(https:\/\/naturpuglia.com\/wp-content\/uploads\/2021\/12\/consigli-duso.png?id=3577) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column][vc_custom_heading text=”Good” font_container=”tag:h2|font_size:2.5rem|text_align:center|color:%23e94e1b|line_height:1″ google_fonts=”font_family:Montserrat%3Aregular%2C700|font_style:700%20bold%20regular%3A700%3Anormal” el_class=”text-uppercase font-900″][vc_custom_heading text=”in the kitchen too” font_container=”tag:h2|font_size:7rem|text_align:center|color:%23ffffff|line_height:1″ google_fonts=”font_family:Sacramento%3Aregular|font_style:400%20regular%3A400%3Anormal” css=”.vc_custom_1652689077087{margin-top: -20px !important;}” el_class=”responsive-script-text”][vc_raw_html]JTNDZGl2JTIwY2xhc3MlM0QlMjJoZXJvLWJ1dHRvbiUyMiUzRSUwQSUzQ2ElMjBocmVmJTNEJTIyJTIzJTIyJTNFU2hvcCUzQyUyRmElM0UlMEElM0MlMkZkaXYlM0U=[\/vc_raw_html][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content_no_spaces” content_placement=”middle” parallax=”content-moving” parallax_image=”3058″ el_class=”padding100″][vc_column][vc_column_text el_class=”font-big weight700 textalign-center max-width-33″]Selected recipes to make even greater use of them. 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