Pasta with lentils Packaging
Packaging

Pasta with lentils

This is one of the preferred recipes of Italian grandmothers because it’s plentiful, savoury, and warms everyone up. 

A simple dish for filling up on energy, lentils are actually rich in vitamins, iron and fibre, making them an excellent meat substitute. Ready on the stove within minutes, and free of additives or palm oil.

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THE AUTHENTIC FLAVOUR OF TRADITIONAL ITALIAN RECIPES... WHENEVER, WHEREVER!

  • FOR THOSE WHO LACK TIME AND AREN'T WILLING TO GIVE UP AUTHENTIC ITALIAN TASTE Only carefully selected, high-quality ingredients without additives or preservatives can bring out the essence of traditional recipes, plain and simple. Awide range of ready-to-heat products, created and designed with convenience in mind. Quick to prepare, thanks to innovative preservation techniques, and oh so tasty!
  • NO ADDITIVES, PRESERVATIVES OR PALM OIL: JUST PREMIUM INGREDIENTS Fiorfiore Ready Meals contain no additives: this line of products is free of monosodium glutamate, flavourings and preservatives. Nothing but real Italian taste.
  • AS GOOD AS FRESH Additives with different functions are widely used in the food industry: the most common is monosodium glutamate, a flavour enhancer and an essential component of stock cubes. Its purpose is to “spice up” recipes and sometimes make up for a lack of taste. Unfortunately, this additive dulls all flavours with an equal "base”. Without monosodium glutamate, flavour can only be obtained via top-quality ingredients and richer recipes, in order for food to taste as good as fresh.
  • FREEZE-DRYING: ONE OF THE SAFEST PRESERVATION TECHNIQUES Freeze-drying is among the safest and most advanced modern preservation techniques. It uses a rapid drop in temperature to eliminate water from food while keeping flavours and nutritional values intact, with no need for additives or preservatives.
  • 25 YEARS OF FREEZE-DRIED QUALITY AND PASSION FOR ITALIAN GASTRONOMIC CULTURE Fiorfiore producers specialize in the development and production of quality, ready-to-cook foods containing the best freeze-dried ingredients, selected and brought together to reflect Italian culinary culture. Fiorfiore Ready Meals go through a series of thorough and stringent checks to ensure quality, taste and wholesomeness. Special scanners and auditors ensure that packaged goods contain only the healthy, quality ingredients chosen for recipes.

    Certifications:
    • Non-GMO with "Bureau Veritas” for polenta
    • IFS with “Bureau Veritas”: Higher level
    • BRC with “Bureau Veritas”: Grade A
    • Ministerial authorization in accordance with Italian Legislative Decree 27.1.92 no. 111
    • HACCP procedures since 1999
    • Certified organic by CCPB, no. CZ/CC 03054
Basilico

Ingredients

Durum wheat semolina pasta (durum wheat semolina, water), Lentils, Corn starch, Potato flakes, Dehydrated tomato, Olive oil seasoning (potato starch, olive oil, rosemary extract), Dehydrated carrot, Yeast extract, Dehydrated onion, Salt, Artificial flavours, White beans powder, Laurel leaves. Contains: Wheat.

Preparation

Pour the pouch content into a pot with 720ml (3 cups) of cold water.
Bring to boil without lid, stirring occasion- ally.
When water boils, cook on a medium heat uncovered for 12 minutes for a pasta al dente (italian Style), or 14 minutes if you prefer more soft pasta. Adjust with salt, pepper and extra virgin olive oil as you prefer.

 Nutrition FactsPer 1/2 pack (60 g)%Daily Value*Read more    
 Calories180  
 Fat1 g1% 
 Saturated0.4 g2% 
 Trans0 g2% 
 Carbohydrate32 g 
 Fibre10 g36% 
 Sugars3 g3% 
 Protein9 g 
 Cholesterol0 mg 
 Sodium600 mg26% 
 Potassium400 mg 8% 
 Calcium30 mg3% 
 Iron2 mg 11% 

*5% or less is a little, 15% or more is a lot

Recipes

Origin

Lentils: the world's oldest legume that brings good fortune

Lentils were the first food recorded in history, some 4,000 years ago. Historians tell us that it is the oldest bean, grown in Asia as early as 7000 BC. It was brought to the Mediterranean and became the staple dish for both the Greeks and the Romans. Catone first wrote some guidelines on how to best cook lentils, while the famous doctor Galeno emphasized their health benefits.

They're widely cultivated in Italy, especially on the plateaus whose weather and soil conditions render one-of-a-kind lentils, such as those of the Leonessa area in the Lazio region.

Fun fact: In Italy, there's an ancient popular belief that serving lentils for New Year's Eve dinner ensures success and wealth for the year ahead. But for that to happen, you have to eat a spoonful at the final stroke of midnight, when the new year is about to ring in.

Leonessa, Lazio.

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