Additional information
PACKSIZE | 10 LB |
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Created by one of our original partners, David Bowen, for a high-end national restaurant group, this ravioli brings the essence of lobster into the neat little package of a ravioli. You simply won’t believe the taste!
In Argentina, people eat gnocchi on the 29th of every month for good luck. Here in Denver at Cappello’s, we do the same. But we also eat them on the other days of the month. Because we believe in spoiling ourselves. A bowl of these fresh pillowy dumplings sauteed in our favorite sauce is like giving our taste buds a light touch massage. Made with just five simple ingredients: organic potato flakes, almond flour, cage-free eggs, tapioca flour and sea salt. Or six if you count our own specially sourced blend of love. Aren’t you lucky?
Great as a vegetarian entrée, appetizer or main dish accompaniment. Splendid green filling wrapped in fresh egg pasta that becomes translucent when cooked.
On the 29th of each month, it’s tradition in Argentina to eat gnocchi. It was here, on a very simple yet remarkable Patagonian farm, that Stacey learned to make the most delicious, light, fresh potato gnocchi. With organic potato flakes as our base, we make our dough using almond flour and egg as our primary ingredients. Cappello€™s gourmet gluten free gnocchi is not only fresh and savory, it€™s also easy to prepare; after the gnocchi floats up to the top of your boiling water, try sautÃing it lightly in your favorite sauce€”or just sauce and serve. All products are freezable.
Our almond flour fettuccine isn’t like traditional pasta. The texture is silkier. The taste is butterier. Which doesn’t sound like a word but is. It cooks in 90 seconds or less. It speaks your name when you twirl it around your fork. Though not at an audible frequency. It stays in your memory long after you’ve finished a bowl. Though not like a bad houseguest. It makes you feel warm all over. But not enough to make you crank the AC and drive up your energy bill. Like we said, it’s not like traditional pasta.
The Chef’s flour is a general purpose, high gluten flour that works well for many recipes. You can use it for pizza crust, pasta making, bread, and pastries.