Khorasan Kamut® Pasta

Pasta kamut

Italian Kamut pasta - Agrumia

This Khorasan wheat originated in the Middle East several thousand years ago and is the ancestor of our modern durum wheat. Skilfully our master pasta makers turn it into a premium product that during cooking releases scents of white flowers and freshly peeled fruit. Its flavour combines a hint of pine and macadamia nuts with nuances of edible flowers.

KAMUT: made with 100% organic single varietal Khorasan Kamut®, a descendent of an ancient strain. When cooked it releases a lovely floral and fruit aroma and has a delicate flavour of macadamia and pine nuts. Just like wine has terroir, grapes producing wine differing in flavour depending on where it’s grown, we know that grain too tastes different depending on where it grows. After years of exhaustive testing the Felicetti company found it the best tasting when organically grown in Montana and Canada. We grind the kamut in the morning for the pasta that we will make that day for exceptionally fresh, delicious and nutritious pasta.

Khorasan Kamut Penne with Veal, Sausages and Artichokes Ragou

FOR THE RAGOU SAUCE: (serves 6)

550 gr. thickly minced veal chuck
400 gr. Sausage meat from Val Rendena
110 gr. Artichokes
1 Rosemary sprig, finely chopped
½ Onion, finely chopped
1 tbs of white flour
10 gr. Extra virgin olive oil
20 gr. Dry white wine
5-600 gr. Vegetable or meat stock
60 gr. Butter
50 gr Grated Trentingrana cheese

Clean the veal, keeping the fat seperately as it will be used for the stock. Cut the meat into thin strips. Heat olive oil in a pan and slowly brown the meat on a low heat with the onion and the rosemary until it has lost all its water. Roughly chop the sausage and brown slowly in a separate pan. Add the sausages to the meat, deglaze with white wine and reduce. Add the flour and stock to the pan and let it simmer for about 1 hour, adding salt and pepper to taste. In the meantime cut and braise artichokes, add them to the pan when the meat is ready. Cook 600 gr. of fusilli in plenty of salted boiling water, drain and sauté with the ragou and butter.
Wine - Serving suggestion:  Soave DOC "MASTIA"

 

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