Rabiata Blend
It goes very well with this:
To perfect your pasta dish, we have something for you:
Umami is our favorite word when it comes to perfect taste. Strictly speaking, the term comes from Japanese cuisine and describes the "fifth taste." In our world, a lot of it is found in preserved tomatoes, meat essences, mushrooms, and Parmesan.
To intensify the flavor of your next pasta dish (or other dishes), we have created the Umami Blend series.
Rabiata – Fire for your Bolognese!
For those who like it spicier: Rabiata brings just the right seasoning to your kitchen. Exquisite chili with small, sharp kernels meets coarsely crushed pepper – like freshly ground.
The spiciness plays on two levels: The pepper provides an immediate kick, while the chili slowly unfolds its fiery warmth. Perfect for adding depth and spice to your Bolognese or any other dish.
Foodie Tip: Heat activates garlic and chili. So either sprinkle directly over warm sauce or make your own oil right away:
Heat olive oil, put the spice in a small, heatproof container and only take out as much as you need. Lasts for several weeks.
Ingredients: Chili, Black Pepper
Allergens: May contain traces of celery, soy, gluten, nuts, mustard
Filling quantity: 60g
| Energy (kJ/kcal) | 1135/271 |
| Fat | 9.6g |
| - of which saturated fatty acids | 2.9g |
| Carbohydrates | 55.0g |
| - of which sugar | 11.9g |
| Protein | 11.2g |
| Salt | 0.00g |
Brand: Foodi3s
Country of origin: Germany
Storage and use instructions: The product can be stored at room temperature without refrigeration.
For Bolognese
Heat the Bolognese in a pan and add the pasta - still very al dente - together with a little pasta water. Let both simmer for 1 - 2 minutes and toss well. Enjoy your meal.
You can find a detailed preparation including a video under Things to know. Click here!
Don't always want pasta? There are many other options. In northern Italy, for example, polenta with bolongese and some vegetables is quite common and a real soul food.
Want something without "starch"? Stuffed courgettes and eggplants baked in the oven with a little cheese are no mistake.
Want more ideas? Write to us, we have ideas.
For pasta
Cook the pasta in your largest pot with 10g salt per liter. The water must be boiling when you add the pasta. About 1 - 2 minutes before the pasta is ready for you, take it out and mix it directly with the sauce. (Do not quench!)
You can find a detailed preparation including a video under Things to know. Click here!
With tomatoes
The tomatoes are unseasoned and are suitable for any preparation of cooked tomatoes.
Our tomatoes have so much flavor that they are delicious when lightly cooked for about ½ hour with a little fleur de sel and good olive oil.
