Paccheri di Gragnano alla Scalinatella

Today we offer a recipe  page with the note pasta di Gragnano that represents a real heritage of history, traditions, culture and secrets. Gragnano is a quaint and small town of the province of Naples located on top of a valley rich in mountain water springs which powered the watermills and gave the pasta a very characteristic taste so loved around the world. Rules essential for the production of pasta Gragnano are: the middling hard grain flour and artisan craftsmanship, characterized by bronze drawing and natural essicationPaccheri  Gragnano to A 'Scalinatella Ingredients: 500 g. of paccheri Gragnano, 750 g.  tomatoes,  2 mushrooms, 2 cloves garlic, a bit of onion, olive oil, parsley, basil, arugula, Provolone del Monaco, salt, pepper Procedure: Sauté garlic and oil in a skillet and then pour the tomatoes cut slices. In another pan fry a bit of onion with garlic and oil, add the mushrooms cut very thin. After cooking pour its in the pan of the tomatoes and add basil, arugula, salt and pepper. Meanwhile cook paccheri Gragnano for ten minutes and then pour into the sauce adding a bit of Provolone del Monaco grated and parsley. Finally to have in the pot the pasta and arugula with the scales of Provolone del Monaco. Combine best italian wines and use Italian extra virgin olive oil such as Gargiulo mill where you can buy Italian olive oilonline