Description
INGREDIENTS: Dried leeks and potatoes. May contain traces of celery.
NET WEIGHT: 60g portion for 3 people.
STORAGE: Store in a cool, dry place, away from the light.
After use, reseal the packaging well. Do not leave exposed to air. Produced in Italy with 100% Italian materials.
Gluten Free, also ideal for the kitchens of coeliacs, vegans, raw diets.This is a CLEAN and GENUINE product, free from preservatives and artificial colours.
HOW TO USE IT?
Boil 1 litre of water, prepare a broth with Dadok 100% VEGETALE and sprinkle in the contents of the packet whilst stirring. Boil for 10 minutes whilst stirring carefully to avoid the formation of lumps. It is recommended to add a drizzle of our oil-based Condimento Aromatizzato and seasonings to taste. Also really great with the addition of croutons. The product can also be used to flavour homemade bread, pizza and pasta, or can be used to create sauces or salsa for starter dishes.
WHY CHOOSE VELLUTATE LEEKS ?
The Preparati per VELLUTATE line uses exclusively vegetables that we have grown and produced, controlled and monitored by our experts who guarantee a CLEAN product, that are therefore cultivated according to the standards of biologico-SANO (organic-clean). All of our vegetables are harvested during the ideal period of maturation and are dehydrated quickly after; this way, all of the organoleptic properties of the fresh produce are maintained, which become concentrated and are then released during cooking. The LEEK soup/cream mixture is characterized by an unmistakable flavour and colour.
RECIPE RECOMMENDED BY : DIY Pasta
For: 2 people / preparation time: 1 hour / cooking time: 2-3 mins / difficulty: 1
INGREDIENTS:
- 160grams of semolina flour
- 90ml water
- 40grams of powdered Vellutata LEEK
- Salt and extra virgin olive oil
PREPARATION: Combine the semolina flour, the leek powder and the salt in a bowl. Mix in the water and oil a bit at a time and knead energetically. Once you have obtained a consistent and smooth dough, create a ball, sprinkle with flour and cover with clingfilm to leave in the fridge for at least one hour. Once the time is up, use a machine or a rolling pin to roll out the pasta, creating a pastry no thicker than 3 or 4 mm. This will be the starting point for many other dishes, from a cold tagliatelle dish to cannelloni, traditional pastries or lasagna
