-Italian Dry Pasta
-Suitable for children from 12 months
-100% Organic Durum Wheat Semolina
-A good source of Carbohydrate and Protein
-Suitable for Vegetarians and Vegans
-Moon and Star-shaped pasta
La Giostra del Bambini (Children’s Carousel) pasta has all the quality, taste and nutritious benefits, which Garofalo pasta is known for. The pasta is high in carbohydrates, protein and fibre, perfect for active, growing children. The fun shapes and rough texture helps the sauce cling to the pasta to create a perfectly tasty meal for children from 12 months.
Garofalo has been making pasta for over 300 years in Gragnano near Naples in Italy, the home of pasta. Made from 100% robust desert durum wheat and shaped using a bronze die gives Garofalo pasta its premium taste and texture.
Country of Origin
OrganicSuitable for vegetarians
Store in a cool, dry place.
Cooking time 12 minutes.
Bring a large pan of water to the boil and add salt if required. Keeping the water at a rolling boil add the amount of pasta needed. Stir with a wooden spoon to prevent the pasta from sticking together and to avoid damaging the pasta. Cook for the recommended time, drain and serve.
Anistelle Arlecchino (with courgettes, carrots, shallots and small prawns).
This very colourful `and fun recipe is named after Arlecchino, the famous clown featured in Italian “commedia dell’ arte” known to all Italian kids and adults. I found that, when my daughter was little, if I chopped ingredients small enough, she would not be able to pick out the bits she didn’t like…and also she wouldn’t know what they were!
This recipe is deliciously healthy, combining the goodness of the vegetables with the balanced proteins of the shellfish.
Ingredients for 4 children:
250g Danielle Garofalo,
1 small carrot,
1 clove of garlic,
150 g small shelled cooked shrimps,
1 tbsp. chopped chive,
3 tbsp. extra virgin olive oil,
3 tbsp. parmesan.
Cut the courgette in quarters making sure you remove all the seeds.
Chop into a small mirepoix and repeat for the carrot, shallot and chives.
In a large frying pan put the olive oil, the crushed garlic and sauté, and then add the micro mirepoix and cook gently for 10 minutes. Check to season but be aware the saltiness will come from both the shrimps and the parmesan.
In the meantime boil a copious amount of water (at least one litre per 100 g of pasta), and when boiling add the salt, roughly speaking 2 TBS rock salt, add the pasta and stir well. The right al dente time for Danielle is 12 minutes, so to enjoy fully the Garofalo flavour and “bite” stick to the advised cooking time!
(In order to maintain a lower GI and hence keeping the pasta light and easily digested, don’t overcook it!).
Rinse the shrimps under running water, drain well in a sieve and with a big knife, chop to a fine pulp and add to the mirepoix. Mix well all the ingredients and since the shrimps are already cooked it will only take a couple of minutes to warm through.
Drain the pasta (keep a little water to one side), and put straight into the vegetables. Add some olive oil and a little of the cooking water if you think it’s too dry. Add the parmesan for extra creaminess, (no salt since the prawns are salty, so is the parmesan) serve at once and remember …..It’s for the kids!
Full Product Name:
EU Organic – IT BIO 009, Agricoltura UE/non UE
Organic Durum Wheat Semolina
May contain traces of soybeans
Suitable for Vegetarians
Contains Gluten, Wheat