Napolina Passata Sieved Tomatoes 500g

Brand

Napolina

Pack Size

500

Unit (free text)

g

Ingredients

Tomatoes, Acidity Regulator: Citric Acid

For allergens, see ingredients in bold

Recycling Other Text

Flatten - Recycle at Recycling Point - Check home collections

Web Address

www.napolina.com

Company Name

Napolina

Usage Other Text

This pack contains approximately two 250g portion

SEO Metatag

Passata

Passatta

Pasata

Social Media

#NotSoHumbleIngredients

Other Information

FSC - FSC®, Mix Board, C014047 Tetra Pak®, Tetra Brik®Aseptic Napolina is a registered trademark. All rights reserved.

Manufacturers Address

Prepared and packed for: Napolina, Liverpool, L3 1NX, UK. Napolina, PO Box 19157, 3001 BD, Rotterdam, The Netherlands.

Storage

Store in a cool dry place. Refrigerate after opening and use within 2 days. Best before end: See top of pack

Return To

Napolina, Liverpool, L3 1NX, UK. www.napolina.com

Brand Marketing

Impress your guests with Napolina’s delicious Polpette al Sugo. Ingredients: 500g mince (mix of beef & pork), 1 shallot, finely chopped, 40g Parmesan, finely grated, 30g breadcrumbs, 1 egg, lightly beaten, ½ tsp dried oregano, ½ tsp fennel seeds, salt & pepper, 1-2 tbsps Napolina olive oil, clove of garlic, crushed, 500g Napolina passata, pinch of chili flakes, handful of torn basil leaves, 400g Napolina Tagliatelle, extra basil and Parmesan. Serves: 4 Cook Time: 30 mins Method: Mix together the mince, shallot, Parmesan, breadcrumbs, egg and seasonings. Roll out 20 - 24 balls. Leave to chill in the fridge. Heat the oil in a heavy- based frying pan and fry the meatballs until evenly browned. Transfer the browned meatballs to a plate. If necessary add a little more oil to the pan and fry the garlic to a pale gold. Pour over the passata and add chili and seasoning to taste. Return the meatballs to the pan, cover and simmer gently for 15 minutes. Stir in the torn basil. Cook the tagliatelle until al dente. Drain, then drown in meatball sauce. Sprinkle with extra Parmesan and basil. Want more recipe inspiration? Go to https://napolina.com/recipes/

Recipes

500g Mince (a mix of beef & pork) 1 Shallot, chopped 40g Parmesan, grated 30g Breadcrumbs 1 Egg, lightly beaten ½ Tsp dried oregano ½ Tsp fennel seeds Salt & pepper 1-2 Tbsps napolina olive oil Clove of garlic, crushed 500g Napolina passata Pinch of chilli flakes Handful of torn basil leaves 400g Napolina tagliatelle Extra basil & parmesan 1 Mix together the mince, shallot, Parmesan, breadcrumbs, egg, oregano and fennel seeds. Roll out 20-24 balls. Leave to chill in the fridge. 2 Heat the oil in a heavy-based frying pan and fry the meatballs until perfectly browned. Pop on a plate. 3 Add a splash more oil to the pan and fry the garlic to a pale gold. Pour in your passata, then add chilli and season to taste. 4 Return the meatballs to the pan, cover, and simmer gently for 15 minutes. Stir in the torn basil. 5 Cook the tagliatelle until al dente*. Drain, then drown in meatball sauce. Sprinkle with extra Parmesan and basil. *Every time you overcook your pasta, all of Naples weeps.

Regulated Product Name

Sieved Tomatoes Passata

Company Address

Liverpool, L3 1NX, UK.

Nutrition Other Text

This pack contains approximately two 250g portions

Provenance Statement

Prepared and packed in Italy