You will agree with us that pumpkin is the queen of autumn. Its delicate, slightly aromatic flavour wonderfully
complements with Aurelia fresh pasta. For a special autumn-on-a-plate experience, we designed new
Tortelloni filled with roasted pumpkin seeds.
Cook fresh with Maja - Cook natural!
1 Aurelia Tortelloni with roasted pumpkin seeds
1 ½ cup chicken stock, 1 cup dry red wine, 3
tablespoons olive oil, 350g mushrooms of your
choice (chopped), 225g chopped pancetta, 6
tablespoons butter, 1 cup grated parmesan cheese,
a pinch of sage, rosemary
Bring stock and wine to the boil and cook for 15-18
minutes. In a pan heat the oil, add mushrooms, salt
and cook for 5 minutes. Remove the mushrooms,
add pancetta and continue frying until brown. Add
stock with wine, butter, herbs, bring to the boil and
cook over low heat until sauce becomes slightly
thicker and then add mushrooms. If necessary,
dilute the sauce with a few tablespoons of water.
Stir in ½ cup parmesan, and pour the sauce over
cooked Tortelloni. Sprinkle with the rest of the
cheese.
Preparation time – 10 minutes
Cooking time – 20 minutes
Autumn brings us beautiful colours, flavours and aromas. It is a time when we celebrate the harmony of nature in sweet or spicy, juicy fruits and vegetables. In particular, we look forward to those with pungent flavours with fresh pasta which give us a rhapsody of superior gourmet delight. We would like to highlight some without which we cannot imagine our autumn plate, such as mushrooms, eggplant and cabbage, and their flavours we gladly enrich with typical autumn delicacies, such as walnuts and domestic Dalmatian pancetta.
There are foods which evoke feelings, aromas and flavours – these are definitely mushrooms. Boletus and chanterelles are autumn messengers and bring us a rhapsody of flavours in their colourful hats. We prefer to add them to the rich, creamy sauces with noodles, spaghetti or pasta stuffed with cheese. But, we especially love aromatic soups enriched with Tortelloni and four types of cheese – it’s a real autumn treat!
Like most dark green vegetables, it is rich in vitamin C. It is ideal for preparing meals on colder autumn days. When cooking it requires short thermal processing in order to preserve all nutrients. Boiled or stewed, it goes well with cheese sauce and fresh Aurelia noodles. Lasagna with four types of cheese and broccoli will delight all fans who prefer meat-free dishes.
Leek belongs to the same group of vegetable as garlic, onions, shallots and chives. It has similar characteristics, but much milder flavour and aroma. In everyday nutrition, leek is easy to prepare in different ways. Sauté it alone or in combination with bacon, ham, eggs, fish or mushrooms. With noble cheese and sour cream, leeks can be an integral part of the delicious sauces for all kinds of Aurelia pasta.
Rich in vitamin C and other highly valuable nutrients, cabbage is an inevitable ingredient in the autumn marketplace. Was there ever an autumn without pasta with cabbage? You can simmer it briefly with onion, add aromatic pancetta and serve with our wide noodles which you have previously diced. This meal brings back the memory of carefree childhood days.
Legend says: While the man ate acorns, the gods ate walnuts! Walnuts hide an amazing treasure – nutrients with beneficial effects on human health. Their bitter-sweet taste delights on first taste. Walnuts are often used in sauces which we prepare for Aurelia pasta. Instead of pine nuts, we combine them with pesto too; add them to sauces with noble cheese or to warm-cold salads with bacon and prune Tortelloni.
It is extremely easy and quick to cook fresh pasta.
Preparing a tasty, balanced meal does not require cooking virtuosity but we have prepared a few
useful tips to help you with cooking, serving, and storing fresh Aurelia tortelloni, ravioli, spaghetti and noodles.
Unlike dry pasta, fresh pasta is cooked very shortly considering that it has undergone short-term pasteurization during the production process. Gnocchi should, therefore, only be cooked for 2-3 minutes, whereas tortelloni, ravioli, and noodles can be cooked for 3-4 minutes. It is important to know that pasta should not be stirred during cooking. On the contrary, it should only be placed gently in boiling, pre-salted water. When pasta emerges to the surface, it is cooked and ready for serving.
First put salt, and then fresh pasta into boiling water. Water does not have to be oiled because fresh pasta will not stick together. The best thing would be to turn off the stove after you have put pasta into a pot. Cover the pot with a lid and leave the pasta to cook in hot water and steam. You will get evenly cooked and tasty pasta. However, if you decide to leave the stove on, do not cover the pot with the lid because the water will boil over the pot. Leave the pot uncovered and slowly push pasta into hot water to cook it evenly. Do not stir! Check cooking time written in the instructions on the packaging.
Aurelia pasta available in shops is packaged in hermetically sealed plastic bags marked with product expiry date. If you buy Aurelia pasta in a shop, you should store it in the refrigerator until the expiry date. However, if you buy fresh Aurelia pasta at Dolac Market in Zagreb or at the market in Rijeka, you should store it in the refrigerator and use it within 5 days. If you are not going to use it in that period, you can freeze the pasta till the day of use.
If you freeze fresh Aurelia pasta to prolong its shelf life, you do not have to thaw it before cooking. Just take it out of the refrigerator about ten minutes prior to cooking while you are heating up water. When the water boils, place the pasta into a pot. Cooking time is the same as for the fresh pasta.
Cook fresh Aurelia pasta only in boiling, pre-salted water. The water does not have to be oiled because oil stays on the surface and it cannot help the pasta separate. If you follow the instructions for cooking time, the pasta will not stick together. Drain the pasta, put it in a pan with olive oil or melted butter, and then stir. Add some sauce and grated cheese, and serve.
