Specialties of pasta, rice, soba, crozets... | Le Delas
Pasta specialties, with squid ink, noodles, soba, crozets...
These pastas will be ideally combined to accompany meat or fish. They are also eaten as a main course, enhanced with a light drizzle of olive oil with black truffle or accompanied by truffle sauce.
Very thin, these rice vermicelli are cooked in just a few minutes. Indispensable in the preparation of spring rolls, they are also used for Asian soups and broths, bô-bun type salads or even certain stuffings.
Dalla Costa is the benchmark for pasta with various colors and various shapes. This specialist status, the Italian company Dalla Costa has been working on it for 3 generations, doing everything possible to guarantee production of exemplary quality. From the selection of the best ingredients (guaranteed GMO-free) to the packaging specially designed so that the pasta preserves flavors and colors, through the manufacturing methods (bronze molds and low-temperature drying method), all the manufacturing stages of the Dalla Costa products are the subject of particular attention. Very original, the exclusive Dalla Costa pasta is rich in taste and can therefore be served plain, in a salad, worked... it lends itself to all the desires of cooks.
Dalla Costa is the benchmark for pasta with various colors and various shapes. This specialist status, the Italian company Dalla Costa has been working on it for 3 generations, doing everything possible to guarantee production of exemplary quality. From the selection of the best ingredients (guaranteed GMO-free) to the packaging specially designed so that the pasta preserves flavors and colors, through the manufacturing methods (bronze molds and low-temperature drying method), all the manufacturing stages of the Dalla Costa products are the subject of particular attention. Very original, the exclusive Dalla Costa pasta is rich in taste and can therefore be served plain, in a salad, worked... it lends itself to all the desires of cooks.
Alpina Savoie's plain Crozets are small squares of pasta emblematic of Savoyard gastronomy, made from 100% French ingredients. They are made using traditional methods, with old-fashioned rolling and slow drying, to preserve all the aromatic richness of the cereals.
Designed for the catering trade, these crozets offer a melt-in-the-mouth texture and excellent baking properties, in a bulk 5 kg format adapted to the needs of professionals.
Ingredients:
► French durum wheat (Alpina Savoie chain) ► French soft wheat ► Fresh free-range eggs - origin France Culinary uses:
► An essential ingredient in the famous Croziflette®, crozets can be used in a variety of ways:
► Hot: in a gratin, risotto style (Crozotto), as an accompaniment to roasted meat or vegetables ► Cold: in a salad, with crunchy vegetables, fresh herbs and cheeses An authentic product that allows you to revisit mountain classics or come up with creative dishes with high added value.
Thin buckwheat noodles to serve hot or cold. This Japanese pasta made from buckwheat flour and water is the most consumed in Japan. Thin and brown, soba can be eaten hot in soups and broths, fried in tempura, in a sauce with duck, or cold on their own or in a salad. Soba are very often served with a "tsuyu" sauce, a mixture of dashi broth and mirin.
Aside from its intense decorative colour, the use of squid ink gives this pasta a wonderful briny flavour. Perfect with fish and shellfish, or tossed into a seafood salad. Cook 7 minutes for al dente pasta.
Very widespread in the south-west of the Japanese archipelago, udon is a rather thick, flat white noodle made with wheat flour. Udon are the thickest Japanese noodles, 2 to 4 mm wide. Japanese Udon noodles can be eaten in the summer, especially because they are considered refreshing in the summer. Udon are authentic and traditional Japanese noodles, and Kagawa Prefecture celebrates Udon Day every year on July 2.
Somen Japanese noodles are the most delicate. The sômen are made from white flour, very fine, they take about one minute to be cooked. Somen are generally eaten cold, in a soup or broth.
These organic gluten-free brown rice noodles from Clearspring are an ideal choice for authentic, tasty oriental dishes. Made in the traditional way with slow drying at low temperature, these noodles are naturally gluten-free and a delicious alternative to traditional wheat noodles. They are suitable for people following a vegetarian, vegan or gluten-free diet. Rich in fibre and nutrients, these firm, smooth noodles are a healthy and satisfying choice. They are also certified organic by the Soil Association, which guarantees that the ingredients used are grown without pesticides or chemical fertilisers. After cooking in boiling water for 10 minutes or in cold water for 30 minutes, fry them with vegetables and pad thai sauce, make a delicious Asian noodle salad or add them to soups.