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Paccheri e ragù di pesce spada - Exquisito
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Paccheri e ragù di pesce spada

An unmissable pasta dish, an exquisite combination of our paccheri made from ancient Sicilian grains and our swordfish sauce.
What you will find:

  • 1 x 500g Paccheri di grani antichi siciliani
    (paccheri made with ancient Sicilian grains)
  • 1 x 300g Ragù di pesce spada
    (swordfish ragout)
  • 1 x 250ml La Mora olio extra vergine di oliva
    (La Mora organic extra virgin olive oil)

26.00

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You know that

Sicilian ancient grains are a series of 52 varieties of hard and non-hard grains that are claimed to be indigenous to Sicily. Tumminia, Russello, Senatore Cappelli, Perciasacchi and Maiorca, grains with a genuine taste but different characteristics and properties. The term ‘ancient’ is improperly used. It has, in fact, a more commercial than real connotation because the so-called ancient varieties are rather grains whose cultivation dates back more than a century, i.e. before the genetic modifications that characterise modern grains took place. They are grains that have largely disappeared because they are ill-suited to intensive cultivation with mechanised processes and the extensive use of fertilisers, and with lower yields per hectare than today’s more widespread wheat crops. Adaptation to the climate and land where they developed makes ancient grains easy to cultivate without the use of pesticides, fertilisers, herbicides. They have essentially no environmental impact because without the use of these substances, soil and groundwater remain unaffected. Their cultivation is therefore naturally sustainable.

Grani antichi

Due to the height and size of the seeds, ancient wheat is not suitable for mechanised harvesting, prompting farmers to choose more artisanal and nature-friendly harvesting methods.

Flours made from these grains are perfect for bread, pasta, pizza, cakes and give these products a richer and more special texture, aroma and appearance than those made from 0 or 00 wheat flour.

They are extremely digestible grains, with great nutritional power and rich in protein. The resulting flour is less refined and has a lower glycaemic index. This slows down the speed at which sugars enter the bloodstream, causing blood sugar to rise and fall slowly. In this way, we feel satiety for longer and avoid the onset of hunger. This grain is also great for its low gluten content, which makes it perfect for warding off intolerance.

10 useful tips for optimal pasta cooking:

1. put plenty of water in the pot. The ratio of water to pasta should be 10:1, i.e. for every 100 grams of pasta you should calculate 1 litre of water. The pasta cooking water can be re-used to deglaze dishes and clean kitchen utensils or to water plants.

2. do not fill the saucepan with water up to the rim: to prevent liquid from escaping during cooking, fill it with water up to 2/3 of its capacity.

3. The pot must be covered with the lid while the water comes to the boil, it will boil faster.

4. The pasta must be throwed into the pot only when the water starts boiling.

5. When throwing in the pasta, remember to remove the lid: the pot should be kept uncovered.

6. Salt should be added when the water comes to the boil. Adding coarse salt from cold water not only delays the water from reaching 100°C but could leave an iron aftertaste to the pasta. The general recommended dose of salt is 7g per 100 g of pasta. However, it is good to know that the longer the pasta has to cook, the less salt should be used.

7. The pasta must continue to boil vigorously and must not lose its boil. The flame must also remain below the bottom of the pot and not reach the edges.

8. The pasta should be stirred often during cooking to prevent it from sticking.

9. Cooking times are absolutely indicative for artisanal pasta. We suggest to taste the pasta while it is cooking: if it is al dente, it is cooked.

10. The sauce should be chosen according to the pasta format and the pasta sautéed in the sauce before serving. Long pasta? Choose liquid and creamy sauces. Short, medium-sized pasta? Goes well with thicker sauces.

Paccheri e Ragù di Pesce Spada

Paccheri ai grani antichi
durum wheat semolina (ancient grain variety), water.

Ragù di pesce spada
tomato sauce 45%, swordfish 35%, aubergine, sultanas, pine nuts, onion, mint, olive oil, salt, black pepper.

La Mora olio extra vergine di oliva biologico
organic extra virgin olive oil, blend of 80% Moresca cultivar and 20% Nocellara del Belice cultivar

Paccheri di grani antichi
energy 1459KJ – 344 kcal /total fat 2,39g of which satured fat 0,34g / total carbohydrates 69 g of which sugars 0,15 g / dietary fiber 4 g / proteins 13,5 g

Ragù di pesce spada
energy 442KJ – 102 kcal / total fat 46,8 g of which satured fat 1 g / total carbohydrates 6,3 g of which sugars 1,8 g / dietary fiber 2,6g / proteins 4,8 g /
salt 0,7 g

La Mora olio extra vergine di oliva biologico
energy 3700KJ – 900 kcal / total fat 6,8 0% – satured fat 10,2 % / total carbohydrates 0,2 % of which sugars 0 % / dietary fiber 0 %
proteins 0% / vitamin E 138 mg / calcium 1,28 mg / iron 009 mg

Store the sauce in a cool, dry place at a temperature of around 10°. Once opened, cover with oil, keep in the fridge and consume within 4/5 days.

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