Girasoli literally translates to “sunflowers”, which is what the shape of this pasta is inspired by. Girasoli pasta get their shape from special moulds that the chef uses to delicately mould the dough with.
This week, in homage to the tastes of Ancient Rome, we hand-fill our girasoli with seasonal asparagus and Mediterranean prawns. During the days of the Roman Republic, the Persian word "asparag" (meaning 'shoot') was used to refer to what modern Italians know as asparagi. Romans ate asparagus fresh when in season, and dried the vegetable for use in winter; Roman Epicureans even froze it high in the Alps, for the Feast of Epicurus. Emperor Augustus created the "Asparagus Fleet" for hauling the vegetable, and coined the expression "faster than cooking asparagus" for quick action.
The ancient Greek physician Galen mentioned asparagus as a beneficial herb during the second century AD, but, after the Roman empire ended, asparagus fell into darkness throughout the medieval attention. Fortunately, we are delighted to celebrate this beautiful vegetable as we know the ancient Romans would have done millennia ago. Our girasoli are stuffed with beautiful wild asparagus and prawns, which wealthy Romans - and especially those living in coastal communities - enjoyed from the Mediterranean Sea surrounding the Roman Republic.
INGREDIENTS (allergens in bold): Fresh pasta (Durum wheat semola, Soft wheat flour, Egg, Preservative E202, Rice Flour), Prawns, Ricotta cheese, Asparagus, Mascarpone cheese, Emulsifier, Salt, Black Pepper, Preservative E202
GARNISH INGREDIENTS: Butter, Chives, Pistachio nuts
Find it here.
Asparagus & Prawn Girasoli with Chive Butter & Pistachios
|Asparagus & Prawn Girasoli||200g||410kCal|
Please note the above nutritional guidance is based on our estimates only.