Sun-dried tomato pâté from Cilento. Minnelea Sun-Dried Tomato Pâté is a spreadable cream made from sun-dried tomatoes from Cilento, dried in the sun and blended with extra virgin olive oil, garlic, and fresh basil. A simple recipe, made in small batches, designed to bring the concentrated flavor of tomatoes ripened at the end of summer to the table. Winner of the WineHunter Award Gold. Minnelea Sun-Dried Tomato Pâté has received the WineHunter Award Gold, a recognition from the Merano WineFestival that highlights products with identity, quality, and gastronomic character. Raw ingredients and processing. The tomatoes are laid out in the sun on wooden racks until they lose their water and concentrate their natural sugars. They are then rehydrated and cold-processed with extra virgin olive oil and aromas: fresh garlic and basil. How to use it. Starter: spread on rustic bread crostini or bruschetta. First courses: seasoning for short and long pasta, base for risotto. Main courses: accompaniment for white meats and grilled dishes. Gourmet pizza: alternative to fresh tomato on white pizza. Origin: Product of Italy, in Cilento (Campania), by Azienda Agricola Minnelea.
Price VAT included
Sun-dried tomato pâté from Cilento. Minnelea Sun-Dried Tomato Pâté is a spreadable cream made from sun-dried tomatoes from Cilento, dried in the sun and blended with extra virgin olive oil, garlic, and fresh basil. A simple recipe, made in small batches, designed to bring the concentrated flavor of tomatoes ripened at the end of summer to the table. Winner of the WineHunter Award Gold. Minnelea Sun-Dried Tomato Pâté has received the WineHunter Award Gold, a recognition from the Merano WineFestival that highlights products with identity, quality, and gastronomic character. Raw ingredients and processing. The tomatoes are laid out in the sun on wooden racks until they lose their water and concentrate their natural sugars. They are then rehydrated and cold-processed with extra virgin olive oil and aromas: fresh garlic and basil. How to use it. Starter: spread on rustic bread crostini or bruschetta. First courses: seasoning for short and long pasta, base for risotto. Main courses: accompaniment for white meats and grilled dishes. Gourmet pizza: alternative to fresh tomato on white pizza. Origin: Product of Italy, in Cilento (Campania), by Azienda Agricola Minnelea.
| Energy (kcal) | 524 |
| Carbohydrates (g) | 14 |
| of which Sugars (g) | 9.5 |
| Fat (g) | 41 |
| of which Saturates (g) | 4.1 |
| Protein (g) | 3.6 |
| Sale (g) | 1.25 |
