The Coquology Café and Deli’s popular 3 classic Italian sauces are back! They are perfect matches for our selection of pasta types. We add our own twists for the 3 types of sauce with the easiest way to use at home but also with the best flavour combinations.
Set include：
Italy 1.2.3 each for 150ml
• No.1 ”Salsa verde” Arugula and pine nuts pesto
• No.2 ”Bagna cauda” Cream of anchovy and garlic sauce
• No.3 ”N’duja” Pork and chilli pepper paste
• Pastai Gragnanesi 500g
• Grana padano 25g
|No.1 ”N’duja” Pork and chilli pepper paste
We use arugula instead of basil to make our pesto, with pine nuts, almond flakes, garlic and extra virgin olive oil. The bitter-spicy character with layered rich flavour can be an easy-made pasta dish with a generous amount of fresh grated Parmesan cheese. Or it can use as a sandwich spread for slices of cold meat or ham, also a perfect salad dressing with some leaves or fresh cheese such as mozzarella or Burrata.
RECIPE
Recipe per portion
Pasta 90g / Sauce 40g
Step 1: Cook pasta for 13 minutes in boiled water with 1% salt of the water volume.
Step 2: When the pasta cooking time reaches 10 minutes, prepare a large bowl enough to hold all the pasta.
Step 3: Add 55g of Pesto sauce into the bowl, strain the pasta when the cooking time is up and transfer them into the bowl.
Step 4: Mix well the sauce with the pasta, if the sauce is too thick loosen them with a few drops of the cooking water.
Step 5: Plate the pasta and add some fresh grated Parmesan cheese.
Extras:
You can add some chopped nuts on top of your finished pasta for a richer flavour.
|No.2 ”Bagna cauda” Cream of anchovy and garlic sauce
“Bagna cauda” means “ hot bath” which is a classic Italian sauce perfect for raw and grilled vegetables or used as a pasta sauce. Its reach flavour comes from garlic cooked in milk for a long time and from salty - umami anchovies.
RECIPE
Recipe per portion
Pasta 90g / Sauce 40g
Step 1: Cook pasta for 13 minutes in boiled water with 1% salt of the water volume.
Step 2: When the pasta cooking time reaches 10 minutes, heat 15ml olive oil in a frying pan, it should be big enough to hold all the pasta.
Step 3: Strain the pasta when the time is up (reserve around 100ml cooking water, transfer them into the frying pan.
Step 4: Add 40g Bagna cauda sauce into the pan and extra 50 ml of the cooking water, mix well with pasta over low-medium heat.
Step 5: Once the sauce thickens, turn off the heat and plate the pasta. Add some fresh grated Parmesan cheese and extra amount of fresh grated black pepper and ready to eat.
Extras:
You can add diced zucchini in step 2, sauté them with olive oil and follow the step to finish.
|No.3 ”N’duja” Pork and chilli pepper paste
N’duja is a classic Calabrian product from southern Italy, it has a concentrated flavour from the huge amount of Calabrian chilli, pork and spices. The sauce is ideal for quick pasta or use as a sandwich spread.
RECIPE
Recipe per portion
Pasta 90g / Sauce 50g
Step 1: Cook pasta for 13 minutes in boiled water with 1% salt of the water volume.
Step 2:When the pasta cooking time reaches 10 minutes, heat 15ml olive oil in a frying pan, it should be big enough to hold all the pasta.
Step 3: Strain the pasta when the time is up (reserve around 100ml cooking water, transfer them into the frying pan.
Step 4: Add 50g n’duja sauce into the pan and extra 50 ml of the cooking water, mix well with pasta over low-medium heat.
Step 5: Once the sauce thickens, turn off the heat and plate the pasta. Add some fresh grated Parmesan cheese and ready to eat.
Extras:
You can add some herbed Italian sausage or chorizo for an enhanced flavor, simply squeeze out the sausage meat into the frying pan when the pasta is almost cooked. Sauté them with a little amount of olive oil and follow the steps.
|Cav. Giuseppe Cocco| - the best handmade pasta
Founded in 1944, it adheres to the spirit and tradition of artisan noodle making. Good pasta has four ingredients: wheat, water, air and traditional cooking methods. Water sourced exclusively from natural springs and a particularly dry and ventilated climate allow the pasta to be perfectly dried, making the Cocco pasta produced here unique.
Adopted by experts from Italy's CREA (Council for Agricultural Research and Agricultural Economic Analysis), it is considered "one of the best durum wheats in the world because of its high protein content, tough gluten and semolina color."
Even today, these ancient and precious machines are still carefully and tightly controlled by the Cocco family. The craftsmen pour durum wheat flour into the mixer and slowly add the famous Fara S. Martino natural spring water until a hard and uniform dough is obtained. dough, so all the protein and nutritional qualities of the pasta remain intact. The dough is passed through bronze molds, ensuring it has the necessary roughness to enhance the flavor of the sauce. It is statically dried at 46-48 degrees and produced in small quantities to maintain the flavor and aroma of the noodles.
★ Storage
Please consume as soon as possible of opening. Keep frozen for one month, keep refrigerated for 7 days (unopened).
★ Note
＊ To ensure food safety, all foods are frozen/refrigerated before shipping, please refer to the label on the package for the shelf life and instruction.
＊ FDA registration number. A-183746820-00001-7. This product is covered by Fubon product liability insurance of NTD.1200 million.
