Produzent:
Klara Marić

Surla with asparagus

€ 3,90
incl. 10%-VAT (=€ 0,35)
500 g (7,80€ per kg)

plus shipping costs

Pasta from Istria by Klara Marić!  Šurle are traditional Croatian pastry products which, thanks to their surface structure, bind particularly well to sauces. The surle are dyed with asparagus. Wonderful!

KlaraM noodles are not pressed into molds, thus ensuring a higher quality of the pasta dough and colored with spinach. The rolling gives the noodles a permeability, and at the same time they keep their nutritional value. To keep its firmness and elasticity, it goes through the process of pasteurisation and stays “al dente” retaining its shape while cooking.

The Šurle are dried and will therefore be transported without the need of cooling. Just cook them in slightly salted water according to the packaging information.

Currently, we ship to addresses in member states of the EU. We offer free shipping from an amount of 100€ per shipping in Austria (200€ in Germany).
Free home delivery within Vienna is possible with an invoiced value of goods of 50€ and more.
For home delivery in the immediate vicinity of Vienna, please send an inquiry to sales@delikro.at

Recipe


Asparagus surle with curd

Ingredients
  • mustard seeds
  • oilve oil
  • garlic
  • walnut
  • honey
  • Asparagus surle
  • curd
  • spices as desired
for 4 person(s)
Instructions

To start, put selenium, olive oil and a little garlic in a blender and blend. Then add the walnuts, a tablespoon of honey, a pinch of salt and pepper and blend again until you get a thick liquid and the pesto is ready. Put the pasta to cook. Fry the curd in a pan with a drop of olive oil and occasionally turn it to the other side to caramelize everything. Mix the cooked pasta with the pesto and, if desired, add a little mixed pepper and salt and starchy water. Serve the pasta mixed with pesto with cottage cheese and sprinkle with crushed walnuts and a teaspoon of honey by hand.

Matches with


Producer


Klara Marić

The products are made according to the old recipes , and the best way to produce is by incorporating traditions and modern production technology.

Read more of  Klara Marić

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