Tomato Sauce with ""Basilico Genovese Dop"" (1. 5%)With 100% Italian Tomatoes. Fruity and Fragrant. Mutti Tomato and Genovese Basil Pasta Sauce – Fresh, Flavourful, and Made with Love Mutti Tomato and Genovese Basil PDO Pasta Sauce brings together the finest sun-ripened Italian tomatoes and the aromatic freshness of basil for an authentic, ready-to-use pasta sauce. The perfect balance of rich tomato flavour and fragrant basil creates a classic Italian sauce that tastes like it’s made from scratch. Prepared with the highest quality ingredients and no preservatives, this sauce is ideal for all your favourite pasta dishes, whether you're cooking a traditional spaghetti or a quick weeknight meal. Simply heat, serve, and enjoy the timeless taste of Italy in every bite. If you enjoy our Mutti Pasta Sauce, why not try our Tomato Passata or Pizza Sauce to elevate your mid-week meal. Skillet Panzerotti with Tomato and Basil Sauce Ingredients for 20 panzerotti: Flour 300g Water 180ml Extra virgin olive oil 30g 1 teaspoon of salt Instant yeast for savory preparations 8g 1 jar of Mutti Tomato and Genovese Basil Pasta Sauce Melting cheese 100g Mehtod: In a large bowl, combine the sifted flour and yeast, and mix well. Now add the extra virgin olive oil and water, and start mixing the ingredients with a fork. Once the flour has absorbed the liquids, add the salt and knead the dough with your hands, first in the bowl and then on a well-floured work surface, until you get a smooth dough. Transfer the dough to a clean bowl and let it rest for about twenty minutes. Sprinkle the work surface generously with flour and roll out the dough with a rolling pin until you obtain a thin sheet. Use a round cutter with a diameter of about 10 cm to cut out circles from the dough, then re-roll the excess dough to use it later. Add a tablespoon of Mutti Tomato and Basil Pasta Sauce to the center of each dough circle, and place some melting vegan cheese/cheese on top of the sauce. Fold the circle into a half-moon shape to form the panzerotto, and seal the edges well with your fingertips, making sure the filling doesn’t spill out during cooking. Fold the edges over themselves and use the tines of a fork to further seal the panzerotto. Place the panzerotto on a well-floured baking sheet as you go. Cook the panzerotto in a hot non-stick pan for 2-3 minutes on each side.
Best before: see cap. Once opened, keep refrigerated and use within 5 days.
Consume within 5 days
Manufacturer's Address
Mutti S.p.A.
Via Traversetolo
28 - 43022 Montechiarugolo
Parma
Italy.
Mutti UK.
At:
RH Amar
Turnpike Way
HP12 3TF
UK.
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