Did you know that there are over 500 different shapes of pasta? Incredible isn't it? Hollow, striated, twisted, they are classed into 3 categories. Long pastas, like spaghetti, capellini, tagliatelle and other fettucine. Short pastas, with conchiglie rigate, farfalle, penne, torti, fusilli, etc., and finally filled pastas or pastas you can fill, like lasagne or even canneloni.
Associated with hundreds of different sauces, that gives you thousands of recipe combinations.
It isn't by chance that it is the second most popular vegetable in France after the potato... The star of Mediterranean cuisine, tomatoes come in various shapes, colors and varieties and can be adapted to recipes.
It's an essential ! In salads, pastas and pizzas, it is an essential in both summer and winter. Fine and meltingly soft, it transports us to Italy every time / with every mouthful….
A great Italian tradition...
Mozzarella comes from the Italian "mozzare" which means "to cut off", as the cheese is cut off by hand during production. Its origins go back to the importing of buffaloes to work on the lands of southern Italy. The farmers quickly realized how creamy the milk of the buffalo cows was, particularly suited to the production of cheeses. Thus, mozzarella was born ! The creamy nature of the milk of this variety of cows is such that 4 litres of milk is required to make 1kg of mozzarella, compared to 12 for regular cow's milk.
... which means it can be enjoyed by lots of people!
The star of Mediterranean cuisine since the dawn of time, olive oil is recognized by nutritionists for its qualities. At Panzani, we love it for its unique scent and its intense flavor which smell like sunshine!
Time spent cooking with children is priceless. So why not keep a careful record in a recipe journal? On paper or online, note your tips as a family, record the best recipes, take completely food selfies and record your memories, which you will savour later with your children.
Allow for between 80 to 100g of pasta per person, depending on your appetite, or a little more if it is a single course. If you have a small appetite, or if it is a main course which follows a starter, you can lower this amount to 80g.
To make your life easier, Panzani has added a portion measuring scale onto the majority of its packets (1 portion = 100g). You can therefore easily prepare the amount of pasta required for your meal!
Pesto is a real Italian tradition ! It’s the sauce with the flavor of Italy par excellence. It is made from fresh basil, olive oil, Parmesan (or Pecorino), garlic and pine nuts for the original version.
The "perfetto" accompaniment to pasta, or to brighten up a salad, fish or quiche.
A herb which smells of summer !
Basil serves as the basis for Italian pesto and pistou provençal with olive oil, garlic, cheese and pine nuts.
Surprising ! There are over 150 varieties of basil : green, red or purple, Thai, etc.
To prepare pasta in advance, cook it for half of the indicated time. Then allow it to cool and keep it chilled, wrapped in cling film. You will only need to reheat it for 2 to 3 minutes in boiling water before serving it.
To get great lasagne every time, here are 3 tips from Panzani :
Add the right amount of sauce : 2 heaped tablespoons on each lasagne sheet.
If your sauce is too thick, don't hesitate to add a glass of water to your lasagne dish before putting it in the oven.
To succeed with your sauces, Panzani is offering you little tips that you can use every day to treat your family or friends.
To enhance your tomato sauces with a little touch of Provence, don't hesitate to heat them in a pan with a bouquet garni (mixed herbs).
It isn't easy to get our little cubs to eat their vegetables.
There's a single solution: get them involved!
By cooking alongside them, you can explain to them about the choice of each vegetable, involve them in the recipe and make them real budding little chefs. When it's time to draw to the table, they will be the first to proudly savor their "work".
Here is a tip to enhance bolognese, France's favorite sauce
A great classic with spaghetti, but not just spaghetti ! Mixed with pasta or separated until its served, in both instances, the prettiest way is to make a kind of dome with the pasta on a soup or risotto plate. Place clearly visible pieces of meat on the top then decorate with basil leaves and flakes of Parmesan.
In Latin culture, the meal represents a lot more than simply getting sustenance. Whether it is with family, among colleagues or friends, it is the opportunity to form a social connection.
It's nice of Thomas to have come round to have an aperitif to introduce his new girlfriend Caro.
Winter is for quality time spent with family, at the table or around the hearth. The festive season is a highlight, where all the holidays allow for the creation of an unforgettable table!
To highlight the lovingly prepared dishes, consider presenting a pretty table. With simple napkins, its easy to add style to the decoration and it doesn't cost anything, follow the guide!
In the folding category there are 3 very accessible tutorials to create the lotus, the heart and the butterfly. We recommend the butterfly to announce a dish of farfalle!