Sun-dried tomato paté from Cilento The Minnelea Sun-Dried Tomato Paté is a spreadable cream made from sun-dried tomatoes from Cilento, blended with extra virgin olive oil, garlic, and fresh basil. A simple recipe, crafted in small batches, designed to bring the concentrated flavor of tomatoes ripened at the end of summer to the table. The tomatoes are laid out in the sun on wooden racks until they lose moisture and concentrate their natural sugar. They are then rehydrated and blended cold with extra virgin olive oil and spices: fresh garlic and basil. The consistency is soft, spreadable, with visible pieces of tomato. Natural ingredients: sun-dried tomatoes from Cilento, extra virgin olive oil, fresh garlic, basil, salt. No preservatives, no colorings, no flavor enhancers. Appetizer: spread on rustic bread crostini or bruschetta. First courses: dressing for short and long pasta, base for risottos. Second courses: accompaniment for white meats and grilled dishes. Gourmet pizza: alternative to fresh tomato on white pizza. Platters: paired with fresh and aged cheeses. Recommended recipe: pasta with sun-dried tomato paté and black olives. Ingredients for 4 people: 320 g of pasta (spaghetti or fusilli), 3 tablespoons of Minnelea Sun-Dried Tomato Paté, 100 g of pitted black olives, 2 tablespoons of extra virgin olive oil, 1 clove of garlic, chopped fresh parsley, grated pecorino or parmesan. Preparation: cook the pasta al dente in salted water. In a pan, heat the oil with the garlic. Add the paté and olives, cook on low heat for 2 minutes. Drain the pasta and toss in the pan. Serve with fresh parsley and grated cheese. Made in Italy, in Cilento (Campania), by Azienda Agricola Minnelea. Store in a cool, dry place. Once opened, keep refrigerated and consume within 7 days. Format: retail glass jar with twist-off lid, net weight 200 g.
Price VAT included
Sun-dried tomato paté from Cilento The Minnelea Sun-Dried Tomato Paté is a spreadable cream made from sun-dried tomatoes from Cilento, blended with extra virgin olive oil, garlic, and fresh basil. A simple recipe, crafted in small batches, designed to bring the concentrated flavor of tomatoes ripened at the end of summer to the table. The tomatoes are laid out in the sun on wooden racks until they lose moisture and concentrate their natural sugar. They are then rehydrated and blended cold with extra virgin olive oil and spices: fresh garlic and basil. The consistency is soft, spreadable, with visible pieces of tomato. Natural ingredients: sun-dried tomatoes from Cilento, extra virgin olive oil, fresh garlic, basil, salt. No preservatives, no colorings, no flavor enhancers. Appetizer: spread on rustic bread crostini or bruschetta. First courses: dressing for short and long pasta, base for risottos. Second courses: accompaniment for white meats and grilled dishes. Gourmet pizza: alternative to fresh tomato on white pizza. Platters: paired with fresh and aged cheeses. Recommended recipe: pasta with sun-dried tomato paté and black olives. Ingredients for 4 people: 320 g of pasta (spaghetti or fusilli), 3 tablespoons of Minnelea Sun-Dried Tomato Paté, 100 g of pitted black olives, 2 tablespoons of extra virgin olive oil, 1 clove of garlic, chopped fresh parsley, grated pecorino or parmesan. Preparation: cook the pasta al dente in salted water. In a pan, heat the oil with the garlic. Add the paté and olives, cook on low heat for 2 minutes. Drain the pasta and toss in the pan. Serve with fresh parsley and grated cheese. Made in Italy, in Cilento (Campania), by Azienda Agricola Minnelea. Store in a cool, dry place. Once opened, keep refrigerated and consume within 7 days. Format: retail glass jar with twist-off lid, net weight 200 g.
| Energy (kcal) | 524 |
| Carbohydrates (g) | 14 |
| of which Sugars (g) | 9.5 |
| Fat (g) | 41 |
| of which Saturates (g) | 4.1 |
| Protein (g) | 3.6 |
| Sale (g) | 1.25 |
