If the idea of touring the world from your own kitchen sounds silly, you’re right. You have to make a stop at The Kroger Co. Family of Stores first — then the culinary adventure can begin. Set out on a journey of epicurean proportions with the stores’ NEW HemisFares™ line. Let them guide you through a series of numbered finds they’ve marked as the best tastes in the world. If you’re ready to uncover authentic regional specialties and discover just how far your taste buds can take you, the first stop on the HemisFares™ tour is Italy!
Fusilli Bucati Lunghi
16 oz. for $3.99From Campania, Italy, this long pasta was first made by twisting a pasta thread around a fuse or a spindle.
All of the HemisFares™ dry pastas are made by local, artisanal producers in Italy using traditional Gragnano style methods — the highest quality production process for pasta. The machines they use cannot produce more than a few hundred pounds of pasta an hour (compared to tons of pasta at industrial companies). The pasta is then dried for 12–14 hours (compared to 4–6 hours) at a lower temperature to preserve the authentic flavor and natural nutritional value of the wheat used.
Rigatoni all’Amatriciana
Ingredients:
- 2 tbsp. extra-virgin oil
- 4 oz. thinly sliced guanciale, pancetta or bacon
- ½ tsp. crushed red pepper flakes
- ½ tsp. freshly ground black pepper
- ¾ cup minced onion
- 2 gloves garlic, minced
- 1 28-oz. can peeled tomatoes with juices, crushed by hand
- salt
- 12 oz. rigatoni
- ¼ cup finely grated Pecorino
Meanwhile, bring large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, preserving 1 cup of pasta cooking water.
Add drained pasta to sauce in skillet and toss vigorously. Add ½ cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. Add a little pasta water if sauce is too dry. Stir in cheese and transfer pasta to warmed bowls.
Orecchiette con cime di rapa (Orecchiette with turnip greens)
Ingredients:
- 28 oz. Turnip greens or substitute spinach leaves
- 3,5 oz. anchovies
- 1 small Chili pepper
- 2 cloves garlic
- 6 tsp. extra-virgin olive oil
- 12 oz. Orechiette
Boil them in salted water; 7-8 minutes on high flame.
Once cooked, drain the turnip tops and in the same cooking water boil the Orecchiette.
In a sauce pan saute the turnip in oil along with garlic, anchovies and the chili pepper, saute until the garlic is brown.
Once the Orechiete are cooked al dente, drain and add them to the turnip tops.
Saute everything together for 2 to 3 minutes.
That looks amazing!!! I think I'm going to try some of that tonight!
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ReplyDeletePicked up a couple of bags from Krogers. 😋
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