TAGLIOLINI AU GERME DE BLE & ORTIES 250 g

6,50 

2 en stock

+
  •   Size Guide

    Size Guide

    Size Chest Waist Hips
    XS 34 28 34
    S 36 30 36
    M 38 32 38
    L 40 34 40
    XL 42 36 42
    2XL 44 38 44

    All measurements are in INCHES

    and may vary a half inch in either direction.

    Size Chest Waist Hips
    2XS 32 26 32
    XS 34 28 34
    S 36 30 36
    M 38 32 38
    L 40 34 40
    XL 42 36 42

    All measurements are in INCHES

    and may vary a half inch in either direction.

    Size Chest Waist Hips
    XS 34 28 34
    S 36 30 36
    M 38 32 38
    L 40 34 40
    XL 42 36 42
    2XL 44 38 44

    All measurements are in INCHES

    and may vary a half inch in either direction.

  •  Delivery & Return

    Delivery

    We ship to all 50 states, Washington DC.
    All orders are shipped with a UPS tracking number.
    Always free shipping for orders over US $200.
    During sale periods and promotions the delivery time may be longer than normal.

    Return

    Elessi will accept exchanges and returns of unworn and unwashed garments within 30 days of the date of purchase (14 days during the sales period), on presentation of the original till receipt at any store where the corresponding collection is available within the country of purchase.

    Your return will usually be processed within a week to a week and a half. We’ll send you a Return Notification email to notify you once the return has been completed.
    Please allow 1-3 business days for refunds to be received to the original form of payment once the return has been processed.

    Help

    Give us a shout if you have any other questions and/or concerns.
    Email: contact@mydomain.com
    Phone: +1 (23) 456 789

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Tagliolini au germe de blé et orties

Origine Toscane.

Ingrédients : Semoule de blé dur 91,32%, ortie déshydraté en poudre 4,57%, germe de blé 3,65%, épinard déshydraté 0,46%.

Temps de cuisson : 3 minutes.

Poids net : 250gr.

Idée de préparation:

Ingrédients : 2 cuillères d’huile d’olive extra vierge, 1 oignon, 160gr de ricotta, 40gr de tomates cerises, roquette ou basilic, 2 cuillères de câpres au sel, 250gr de pâtes.

Cuire les pâtes dans l’eau salée. Pendant ce temps découper en tranches fines l’oignon dans une cuillère d’huile d’olive. Rincez les câpres et ajoutez-les à l’oignon, ainsi que les tomates cerises coupées en deux, et faites sauter durant 5 minutes. Egouttez les pâtes al dente et faites les revenir dans la poêle. Eteignez le feu puis ajoutez la ricotta et 2 poignées de roquette hachée. Servez!

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