Maccheroni al torchio 240gr

Sardines sauce 300gr

  • 1 large cooking pot
  • 1 skillet
  • 1 big spoon
  • 1 Colander
  • 1 ladle
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Macaroni with sardines, sweet grass and fennel
Macaroni with sardines, sweet grass and fennel

In stock

£14.50

Summary
    Main Dishes

    Macaroni with sardines, sweet grass and fennel

    Cooking time 15 min

    History

    Maccheroni al Torchio is a very ancient shape of pasta. It takes the name from a specific machine: Torchio, indeed, where you put the dough. It is a wire drawing machine that creates the shape directly from the dough. The machine has been invented at the half of ‘500 and the first shape of pasta has been the one of Maccheroni. The first evidence of this machine comes from Cristofaro di Messisbugo, an ancient chef born in 1549, who talked first about this new machine for making fresh pasta. Maccheroni is a pasta very popular in center and south of Italy, especially in Abruzzo, Molise, Campania, Puglia, Basilicata and Calabria. In this recipe, you can find Maccheroni with a traditional sauce made by sardines and dill. When you eat it, you can taste and smell the genuine mediterranean flavours. The origin of this recipe is very controversial as some authors say it was born in Calabria, while others in Sicily. For sure, you can find it in both regions, and in particular way in villages on the seaside.
    £14.50
    £7.25 per meal
    Available
    till: 27/Jun
    Your delivery date: edit
    • Ingredients
    • Making of
    • Nutrition

    • Energy Kj
      1,991g
      Energy Kcal
      475g
      total Fat
      23.40g
      Saturated Fat
      1.70g
      Carbohydrate
      47.40g
      Sugars
      5.00g
      Protein
      17.50g
      Sodium
      1.29g
      Energy Kj
      2,672g
      Energy Kcal
      638g
      total Fat
      34.29g
      Saturated Fat
      2.31g
      Carbohydrate
      57.78g
      Sugars
      6.78g
      Protein
      23.19g
      Sodium
      1.80g
      Remember that you will cook this recipe at home and that ingredients are subject to natural variation hence nutritional information is approximated.