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Smart Growth Operational Programme, Submeasure 2.3.2 Innovation vouchers for SMEs. P.P.H. Tabit Sp. z o.o., the manufacturer of Bartolini pasta, is executing a project titled "Raising the innovation and competitiveness of TABIT Sp. z o.o. through the purchase of research services for the purpose of developing a new product line and production process" [...]

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Other news

Bartolini changes its image on its 25-year anniversary! Bartolini celebrated its 25th year of activity in 2016. Because this is such an important moment in our company's history, we are pleased to inform you that we have decided to reboot the visual identification system of our flagship Bartolini brand.

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About Us

We are a family-owned manufactory from Otwock in the Mazowsze region, where we have perfected the art of making noodles for 25 years. Our flagship "Bartolini" brand is successfully gaining increasingly broader recognition both in Poland and abroad. Rich experience, continuous technological development, passion and ingredients of the highest grade from trusted suppliers are a guarantee that we will achieve a good product by combining innovation with very high quality.

In 2004, we moved to a newly built production plant meeting the highest health and safety standards. The HACCP and ISO9001 systems we have implemented guarantee the strictest safety control of the noodles we produce.

All of this is to make sure that a product that meets the expectations of anyone who sees more than a daily chore in diet and nutrition is put on the table. The numerous expressions of appreciation we receive from distributors and individual recipients continuously motivate us to undertake new challenges and ground us in our belief that it is still worth betting on high quality in food production.

Pasta

Soups, salads, casseroles, main dishes and even desserts. Pasta can essentially be eaten in any form. This is why it is so enormously popular in practically every corner of the world.

Its excellent elasticity and rough surface that absorbs sauce easily, the smell of freshly boiled eggs – these are only a couple of the qualities that separate the ordinary from the exceptional. Discover a new dimension of culinary sensations in pasta cuisine together with us.

Catalogue

Our complete product range is available in the catalogue

Katalog PL

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Catalogue ENG

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Catalogue ZH

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Bartolini recipes

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Cooking can be a fantastic way to spend free time. Use our tried and true recipes and invite your friends and loved ones into your kitchen to enjoy composing and tasting meals using the world's most popular dish.

Składniki

– 400g Bartolini whole-grain pasta;
– about 400g turkey breast;
– 10 marinated dried tomatoes, cut into strips;
– 2 large cloves of garlic cut into thin slices;
– 5 tbsps. olive oil;
– 1 mozzarella ball dried from brine (about 100g);
– 10 basil leaves;
– 125 ml semi-dry white wine;
– 1/4 tsp spicy pepper;
– salt and pepper.

Przepis

Clean the turkey breast thoroughly, cut it into pieces of a size similar to the pasta, then fry on 2 tablespoons of pre-heated olive oil. Next, remove the turkey from the pan and put it aside.
Heat the remaining olive oil on the pan, which should be dried from fluid, and fry the garlic and dried tomatoes lightly. When the garlic browns, add the turkey and peppers, and mix the contents. Next, add wine and reduce the flame, cooking the mixture until only a small amount of liquid remains on the pan.
Add pasta cooked al dente according to the recipe on the packaging, a tablespoon of water used to cook the pasta, 2 tbsps of the dried tomatoes' marinate and freshly ground pepper as desired. Mix all ingredients with basil leaves and mozzarella, both ripped into smaller pieces.

Składniki

– 400g Bartolini spelt pasta;
– a bunch of parsley;
– half a bunch of basil;
– 2 cloves of garlic;
– a handful of almonds;
– 100 ml (about 7 tbsps.) olive oil;
– juice from 1/2 lemon;
– about 35g grated ripened cheese (e.g. Parmesan);
– salt and pepper.

Przepis

Cook pasta al dente according to the recipe on the packaging, drain, leaving 2 tbsp. of water used to cook it.
Roast almonds on a dry pan and put them aside.
Tear off several leaves of parsley and basil and put them aside.
Blend the parsley, basil (except the leaves you put aside), garlic, 4/5 of almonds, 4/5 of cheese, olive oil and lemon juice into a homogeneous mass, e.g. in a blender. Transfer the contents onto a heated pan and season with salt and pepper. Add cooked pasta and 2 tbsps. of water used to cook the pasta to this sauce. Mix all ingredients and sprinkle with the remaining almonds, cheese and basil and parsley leaves.

Składniki

– 400g Bartolini pasta with sea algae;
– 240g drained tuna;
– 1 medium onion;
– 1 large or 2 small cloves of garlic;
– half a bunch of coriander;
– juice from 1/4 lemon;
– olive oil;
– salt and pepper.

Przepis

Cook pasta al dente in a large amount of salted water and drain, leaving 1 ladle (approx. 100 ml) of water left behind after cooking in a separate vessel.
In the meantime, brown the garlic and onion on a dash of olive oil, then add pepper and the water left behind after cooking pasta (about 100 ml).
Add drained tuna, break it up, season with salt and pepper, and stew the contents on a low flame for about 5 minutes.
Add pasta, chopped coriander and lemon juice (without seeds) onto the pan. Mix all ingredients and serve garnished with a coriander leaf.

Składniki

– 400g BARTOLINI PASTA WITH SEA ALGAE;
– 250g SHRIMP OF YOUR CHOICE;
– 3 TABLESPOONS LIQUID HONEY;
– 2 MEDIUM RED ONIONS;
– 2 CLOVES OF GARLIC;
– CHILI PEPPER;
– 150ml (1 CUP) WHITE WINE;
– GRAN PADANO CHEESE OR OTHER RIPENED CHEESE OF YOUR CHOICE;
– ¼ BUNDLE CORIANDER;
– JUICE FROM ½ LIME;
– OLIVE OIL;
– SALT AND PEPPER

Przepis

FRY CLEANED AND WASHED SHRIMP ON A DASH OF OLIVE OIL UNTIL THEY BECOME ROSY. REMOVE FROM THE PAN AND PUT ASIDE. HEAT OLIVE OIL ON A PAN AND FRY ONION, CUT INTO SLICES. NEXT, ADD A PRESSED GLOVE OF GARLIC AND CHOPPED CHILI PEPPER AS DESIRED. BROWN CONTENTS ON A LARGE FLAME WHILE MIXING, SEASON WITH PEPPER, THEN ADD WINE (CAN BE SUBSTITUTED WITH WATER) AND MIX. ADD SHRIMP AND A GARLIC CLOVE CUT INTO THIN SLICES, LET INGREDIENTS STEW UNTIL A SMALL AMOUNT OF LIQUID REMAINS ON THE PAN. REDUCE THE FLAME AND ADD HONEY, JUICE FROM 1/4 LIME AND SALT. MIX THE INGREDIENTS TOGETHER AND LET STEW ON A SMALL FLAME UNDER A COVER FOR ABOUT 10 MINUTES, MIXING FROM TIME TO TIME. MEANWHILE, COOK BARTOLINI PASTA WITH SEA ALGAE AL DENTE, DRAIN, AND ADD THE PASTA TO THE REST OF THE INGREDIENTS IMMEDIATELY. MIX ALL INGREDIENTS AND ADD CORIANDER, THEN SPRINKLE WITH JUICE FROM 1/4 LIME. SERVE SPRINKLED WITH FINELY GRATED CHEESE AND FRESHLY GROUND PEPPER.

Składniki

– 400g BARTOLINI PASTA WITH YOUNG BARLEY;
– 2 LARGE FENNEL BULBS;
– 1 CUP OF GREEN OLIVES, SLICED IN HALF;
– 1 LARGE WHITE ONION;
– 2 CLOVES OF GARLIC;
– 200 ml NATURAL YOGURT;
– ¼ BUNDLE PARSLEY;
– GOAT CHEESE (OPTIONAL);
– SEVERAL PUMPKIN SEEDS;
– OLIVE OIL;
– SALT AND PEPPER.

Przepis

PEEL THE SURFACE LAYER OFF OF FENNEL BULBS, WASH THEM AND CUT OUT THEIR HARD CENTER. ROAST PUMPKIN SEEDS ON A DRY PAN AND PUT THEM ASIDE. IN THE MEANTIME, HEAT AND SALT THE WATER FOR THE PASTA.
HEAT OLIVE OIL ON A PAN AND FRY DICED ONION. NEXT, ADD GARLIC CUT INTO THIN SLICES, BROWN THE INGREDIENTS ON A LARGE FLAME WHILE MIXING, SEASON WITH PEPPER AND ADD ABOUT ½ CUP OF THE WATER USED TO COOK THE PASTA AND MIX THE INGREDIENTS TOGETHER. ADD CHOPPED FENNEL AND OLIVES AND LET STEW ON MEDIUM FLAME FOR ABOUT 10 MINUTES, ADDING WATER USED TO COOK PASTA FROM TIME TO TIME. ADD YOGURT, SALT AND LET STEW FOR A SHORT TIME ON A SMALL FLAME. DRAIN THE READY BARTOLINI PASTA WITH YOUNG BARLEY, COOKED AL DENTE AL DENTE, AND ADD THE PASTA TO THE REST OF THE INGREDIENTS IMMEDIATELY. MIX ALL INGREDIENTS AND ADD PARSLEY AS WELL AS ROASTED PUMPKIN SEEDS. MIX ALL INGREDIENTS AND SERVE SPRINKLED WITH GOAT CHEESE AND FRESHLY GROUND PEPPER.

Składniki

– 400g pasta with young barley;
– 2 medium zucchinis;
– 200 ml natural yogurt;
– 2 large or 3 small cloves of garlic;
– parmesan cheese;
– olive oil;
– salt and pepper for flavor.

Przepis

Cook pasta al dente in a large amount of salted water and drain, leaving 1 ladle (approx. 100 ml) of water left behind after cooking in a separate vessel.
In the meantime, brown finely chopped garlic on a dash of olive oil, then add pepper and the water left behind after cooking pasta.
Next, add zucchini cut into half-slices and let all ingredients stew on the pan on a small flame for about 10 minutes. Add yogurt and season with salt and pepper as desired.
Combine pasta with the sauce on the pan and sprinkle with cheese.

Składniki

– 300g pasta;
– 400g chicken breast;
– 6 small cloves of garlic;
– 3-4 piri-piri peppers;
– 2 tbsps oyster sauce;
– 1 tbsp. light soy sauce;
– 3 tsps. sugar;
– juice from 1/4 lime;
– 3 tbsps. of water from cooking pasta;
– about 40 basil leaves;
– olive oil.

Przepis

In a bowl, mix oyster sauce, soy sauce, sugar and ¼ of the basil (10 leaves). Add chicken cut into strips to this marinade, mix and put aside for at least 20 minutes. Heat 3 tablespoons of olive oil on a pan on a large flame and add chopped garlic and peppers. Fry for about 1 minutes until the garlic exudes its aroma, mixing constantly. Next, add the chicken along with the marinade and fry until its color changes. Add the remaining basil and fry on medium flame for about 2 minutes. Add pasta cooked al dente according to the recipe on the packaging as well as water and lime juice. Mix and serve garnished with a basil leaf.

Składniki

– 400g spinach pasta;
– about 150g Kindziuk sausage;
– 15-20 dried tomatoes with marinade;
– 10 basil leaves;
– about 50g goat cheese;
– about 100 ml cider;
– salt and pepper.

Przepis

Put a dash of the dried tomatoes' marinade on a pan and add Kindziuk sausage cut into strips about 1 cm thick. Fry for 2 min., add pepper and pour cider over all. Next, add 3/4 of the dried tomatoes, cut into strips, and cook until the level of cider is reduced by half, more or less. Next, add the remaining blended dried tomatoes and torn basil leaves, reduce the flame and stew all ingredients for another 5 minutes or so. Season with salt and pepper as desired and combine with pasta cooked al dente according to the recipe on the packaging. Serve sprinkled with chips of goat cheese and freshly ground pepper.

Składniki

– about 1.3kg pumpkin;
– 1.2l vegetable broth;
– Bartolini cut spelt noodles;
– about 2 cups of water;
– 2 tbsp. of coconut cream;
– 1 large white onion;
– about 30g butter;
– juice from 1/2 lime;
– parsley;
– 2 tsps. powdered curry;
– 1 tsp. powdered curcumin;
– 1/2 tsp. dried chili;
– salt and pepper for flavor;
– pumpkin seed oil

Przepis

Dice onion and pumpkin into medium-sized pieces, then fry on butter in batches for about 5 min. on medium flame. Transfer the fried vegetables into a pot, add broth and cook on medium flame. When the whole mixture comes to a boil, add the curry, curcumin and chili, then reduce the flame and cook until the pumpkin becomes soft. Next, blend the pot's contents. In a separate vessel, mix coconut cream with 5 tbsps. of soup and add it to the pot along with lime juice. Mix and season with salt and pepper for flavor. Cook for about 10 minutes on low flame. Serve the soup with cut spelt noodles cooked according to the recipe on the packaging, sprinkled with pumpkin seed oil and garnished with parsley.

Składniki

– about 200g conchiglie pasta;
– 1 medium eggplant;
– 1 white onion;
– 3 cloves of garlic;
– 1 spicy pepper;
– 2 tsps. sugar;
– 2 tbsps light soy sauce;
– 2 tbsps. oyster sauce;
– juice from 1 lime;
– olive oil;
– 2 tsps. powdered curry;
– pepper for flavor.

Przepis

Blend garlic, spicy pepper and sugar in a mortar. Next, add soy sauce, oyster sauce and juice from 1/2 lime and mix these ingredients together. Cut the eggplant into slices about 1 cm thick and rub a small amount of the mixture blended in the mortar onto both sides of each slice. Place the eggplant slices into an oven preheated to 200 deg. Celsius and bake for about 15 minutes, flipping the eggplant slices at half of this time. After removing the eggplant slices from the oven, leave them to cool, and then peel and mince them. Pour about 3 tablespoons of olive oil onto a hot pan and add diced onion. When the onion browns, add the eggplant prepared earlier and mix the ingredients together. Next, add curry, pepper as well as the remainder of the mixture in the mortar. If the sauce is too thick, add 2-3 tablespoons of water from cooking pasta. Combine the sauce, in the pan, with pasta cooked al dente according to the recipe on the packaging and sprinkle with juice from the lime half.

Składniki

– 200g Bartolini corn pasta;
– about 200g cocktail tomatoes;
– 1 mozzarella ball drained from brine (about 125g);
– 1 clove of garlic;
– 200g pitted green olives;
– 2 tsps. capers dried from marinate;
– 5 chopped basil leaves;
– about 1/3 cup olive oil;
– 1 tbsp. wine vinegar;
– 2 tsps. mustard;
– a pinch of fried chili or cayenne pepper;
– salt and pepper for flavor.

Przepis

Cook pasta until al dente according to the recipe on the packaging, drain, pouring 1 tbsp. of water used to cook it into a separate vessel. Blend 100g of olives, capers, garlic, wine vinegar, mustard, olive oil and chili into a homogeneous mass, e.g. in a blender. Transfer the mass and pasta into a bowl, then add cocktail tomatoes cut into halves and the remaining olives, as well as mozzarella ripped into small chunks. Season with pepper and a small amount of salt for flavor. Mix all ingredients together and garnish with chopped basil leaves.

Składniki

– ABOUT 200g CHESTNUT PASTA;
– 1 LARGE PEAR;
– 2 SMALL RED ONIONS;
– 4 tsps. HONEY;
– 4 tsps. APPLE VINEGAR;
– 4 tsps. BUTTER;
– A HANDFUL OF ROCKET;
– A HANDFUL OF WALNUTS;
– THE RIPENED CHEESE OF YOUR CHOICE (BARTOLINI RECOMMENDS GRAN PADANO); – FRESHLY GROUND PEPPER

Przepis

COOK PASTA UNTIL AL DENTE, DRAIN AND TRANSFER TO A BOWL. IN THE MEANTIME, JULIENNE PEELED ONIONS AND BROWN ON A PAN ON 2 tsps. OF BUTTER. WHEN THE ONION SOFTENS, ADD 2 tsps. HONEY AND WAIT UNTIL THE HONEY BEGINS TO BUBBLE, MIXING FROM TIME TO TIME. ADD 2 tsps. OF APPLE VINEGAR, MIX AND WAIT UNTIL THE LEVEL OF LIQUID DROPS SLIGHTLY. TRANSFER THE PREPARED ONION INTO THE BOWL WITH PASTA. CUT THE PEAR INTO THIN SLICES AND PROCEED AS WITH THE ONION. ADD WASHED ROCKET AND CRUSHED WALNUTS INTO THE BOWL WITH PASTA, PEAR AND ONION. MIX ALL INGREDIENTS TOGETHER. SERVE SPRINKLED WITH CHEESE AND FRESHLY GROUND PEPPER.

Składniki

– about 150g barley pasta (rice);
– 1 turnip cabbage (kohlrabi);
– 1 medium tomato;
– a handful of peanuts;
– 3 cloves of garlic;
– 2 Thai or piri-piri peppers; – 3 tbsps. sugar;
– 6 tbsps. lime juice;
– 6 tbsps. soy sauce;
– coriander leaf for garnishing

Przepis

Cook the pasta according to the recipe on the packaging, drain and leave to cool for about 10 minutes. In the meantime, peel the turnip cabbage, cut it into quarters and then into thin slices. Put the sliced turnip cabbage into a bowl and add peanuts roasted on a dry pan. Dice the tomato, remove the seed mass and add to the bowl with turnip cabbage and nuts. Grind pressed garlic and peppers in a mortar with sugar. Next, add lime juice and soy sauce and mix into a homogeneous mass. Combine this dressing in a bowl with pasta and other ingredients. Mix and serve with coriander leaf as garnish.

Składniki

– 400g Bartolini Eko pasta;
– 250g ground pork;
– 250g ground beef;
– 500g tomato puree;
– 3 medium carrots;
– 2 stalks celery;
– 2 medium red onions;
– 200 ml dry red wine;
– 200 ml beef broth;
– 3 tbsps. olive oil;
– 2 flat tsps. dried oregano;
– parmesan;
– pepper, salt and sugar.

Przepis

Dice washed and peeled onions, carrots and celery finely and fry on a pan with olive oil for about 1 minute (medium flame). Next, add meat, a pinch of salt, pepper and a flat teaspoon of oregano. Mix until the meat will be completely broken up and braised. Next, add red wine. When the wine can no longer be seen as a liquid, add about 100 ml of broth and mix the contents. After about 3 minutes, add tomato puree, the remaining oregano, a pinch of sugar as well as salt and pepper for flavor. Mix all ingredients and cook on a small flame for about an hour, adding bullion from time to time so that the sauce does not stick to much to the pan.
Serve the sauce with pasta cooked al dente according to the recipe on the packaging and grated parmesan.

Składniki

– 400g pasta;
– 200g Parma prosciutto or other matured ham;
– 300g tomato pulp;
– 1 large or 2 small red onions;
– about 5 tbsps. grated parmesan or other hard cheese;
– half a glass of white wine;
– a handful of parsley;
– olive oil;
– 1 tsp. dried oregano;
– salt and freshly ground pepper.

Przepis

Pour about 3 tablespoons of olive oil onto a hot pan and add ham cut into thin strips. When it browns, add wine and wait until it evaporates. Transfer the ingredients to a separate bowl.
Next, on the same pan, apply another dash of olive oil and add onion cut into slices. Fry on medium flame until the onion is golden in color. Next, add tomato pulp and oregano, mix and cook for about 15 minutes on a low flame.
Season this sauce with salt and pepper as desired, then combine with pasta cooked al dente. Add cheese, parsley, and pre-browned ham. Mix all ingredients and serve sprinkled with cheese and freshly ground pepper.

Składniki

– about 200g noodles;
– 2 cans (800 ml) coconut milk;
– 1 can (400 ml) coconut cream;
– 1 pack of shrimp;
– 1/2 tsp. curry;
– 1/2 tsp. turmeric;
– 1 tbsp. red curry paste;
– 1 tbsp. light soy sauce;
– 1 tbsp. sugar;
– juice from 1/2 lime;
– olive oil;
– coriander leaves

Przepis

Pour a dash of olive oil onto a hot pan, add curry paste and fry on medium flame for about 2-3 minutes, until the paste becomes lighter and begins to exude an aroma. Next, add shrimp thoroughly rinsed from glaze and fry until they change color (about 5 minutes). Transfer the pan's contents into a pot, add coconut cream, curry and turmeric, cook the mixture to a boil on medium flame. Next, add coconut milk, sugar and soy sauce, and once again bring the mixture to a boil. Reduce the flame and continue cooking for about 10 minutes. Remove the ready soup from the flame, serve with pasta cooked according to the recipe on the packaging, and sprinkle with lime juice. Garnish with chopped coriander leaf.

Składniki

– 200g Bartolini chestnut pasta;
– 1 liter milk;
– 1 stick vanilla;
– 1 egg yolk;
– 1-2 tsps. sugar.

Przepis

Cook the pasta in salted water according to the recipe on the packaging.
In the meantime, bring milk to a boil in a separate pot. Cut the stick of vanilla in half and remove its seeds with a small knife or spoon, then add the seeds along with the stick itself to the milk and cook for 10 minutes.
Meanwhile, beat the egg yolk together with sugar and then gradually add the milk with vanilla, mixing continuously. Remove the halves of the vanilla stick and serve the soup with pre-prepared chestnut pasta.

Składniki

– ABOUT 100g CHESTNUT PASTA
– 2 RIPE BANANAS
– 1 CAN (400ML) COCONUT MILK
– 1 TBSP. OF THE HONEY OF YOUR CHOICE (BARTOLINI RECOMMENDS NETTLE HONEY) – ABOUT 20g ALMOND FLAKES

Przepis

Pour the coconut milk into a pot, mix and add bananas split up into chunks about 2 cm in size. Add honey, mix and leave on medium flame until the mixture boils. Next, add pasta and reduce the flame slightly. Cook until the pasta is al dente (about 5-6 minutes). Shut off the flame and let the food cool for about 15 minutes. Serve with almond flakes roasted on a dry pan. Tastes great both hot and cold.

Składniki

• 400g Bartolini corn pasta;
• 200g tuna in own juice;
• 1 red grapefruit;
• 400g rocket;
• seeds from half of a pomegranate;
• 10g goji berries (handful);
• seasonings: basil, sea salt, herbal pepper
vinaigrette dressing:

• 30 ml ( 2 tbsps.) wine vinegar
• 60 ml (4 tbsps.) extra virgin olive oil
• 10g (1 tsp.) mustard
• 10g (1 tsp.) honey
• salt, pepper

Przepis

Cook pasta al dente, drain and transfer to a bowl. In the meantime, prepare the vinaigrette: mix wine vinegar with mustard, honey and olive oil, then season with salt and pepper as desired. Peel the grapefruit and dice it, then transfer it into the bowl with the pasta and mix lightly. Drain the tuna from its juice and break it up. Arrange the pasta and grapefruit on a plate, then spread the broken up tuna evenly. Pour the vinaigrette over all and sprinkle with salt, pepper and basil as desired. Serve the salad garnished with rocket and sprinkled with goji berries and pomegranate seeds.

Składniki

• Bartolini rye pasta shells
• 600g chicken breast
• 100g dried tomatoes
• 3 cloves of garlic
• Red onion
• 150 ml 36% cream
• 20g (handful) goji berries
• Olive oil
• 2 tbsps. butter
• Seasonings: sea salt, colored peppercorn, oregano, basil, sweet bell pepper

Przepis

Cook pasta al dente, drain and transfer into a bowl, leaving half a cup of water used to cook it. In the meantime, dice the chicken breast, season with a mixture of salt, colored peppercorn and sweet bell pepper, and mix these ingredients. Next, prepare the dried tomato sauce: dice garlic finely, cut peeled onion into slices and dried tomatoes into thin strips. In a pan, heat olive oil and butter on medium flame. Add onion and wait for it to glaze. Next, add garlic and dried tomatoes, season with basil and oregano, mix and leave for about 1 minute. Next, add cream, and mixing all ingredients, the sauce is thickened until it reaches a homogeneous consistency, then remove the pot from the flame.
On a pan, heat olive oil and fry the chicken. When it browns, add water from cooking the pasta, and let stew until the liquid evaporates. Add the dried tomato sauce and mix all ingredients. Combine this dish with pasta on a plate and sprinkle with goji berries. Na patelni rozgrzewamy oliwę z oliwek i smażymy kurczaka. Gdy się zrumieni dolewamy wodę pozostałą po gotowaniu makaronu i całość dusimy do momentu, aż płyn odparuje. Dodajemy sos z suszonych pomidorów i całość mieszamy. Tak przygotowane danie łączymy na talerzu z makaronem i posypujemy jagodami goji.

Składniki

• 400g Bartolini corn pasta;
• 600g chicken breast
• 2 oranges
• about 8 dried tomatoes
• 2 cloves of garlic
• juice from half a lime;
• 20g (handful) walnuts
• coconut oil
• 20g lemon grass
• seasonings: lemon pepper, provencal herbs, salt and pepper

Przepis

Cook pasta al dente, drain and transfer into a bowl, leaving half a cup of water used to cook it. In the meantime, prepare the marinade: chop lemon grass, dried tomatoes and garlic finely, add provencal herbs, salt, pepper, oil from the dried tomatoes and juice from half a lime. Mix these ingredients then put aside for about 15 min. Next, cut the chicken breast into thin strips and mix them with the marinade prepared earlier. Mix all these ingredients thoroughly and place in a refrigerator for at least 30 min. Separate peeled oranges into parts, then cut each part into three pieces, preserving the juice. On a pan, heat a tablespoon of coconut oil and fry the chicken breast until brown.
Next, add the water used to cook the pasta. After several minutes, when the liquid evaporates slightly, add the remaining marinade, oranges, and pasta cooked earlier. Mix all ingredients, sprinkle with orange juice and leave on a slow flame for about 2 minutes. Place the dish on a plate and decorate with walnuts. Następnie dolać wodę z gotowania makaronu. Po kilku minutach, gdy płyn lekko odparuje dodajemy pozostałą marynatę, pomarańcze oraz wcześniej ugotowany makaron. Całość mieszamy, skrapiamy sokiem z pomarańczy i zostawiamy na wolnum ogniu na około 2 min. Danie przekładay na talerz i dekorujemy orzechami włoskimi.

Certificates

certyfikat

certyfikat

certyfikat

certyfikat

Production and commercial enterprise

Tabit Sp. z o.o.

Headquarters:

ul. Kołłątaja 44
05-402 Otwock

Office and production plant:

ul. Boryszewska 8
05-462 Wiązowna

NIP 532-000-12-68

REGON 010534604

tel./fax +48 22 789-06-33

tel. +48 22 498-28-02

e-mail: biuro@bartolini.com.pl

Sales department

cell. +48 696 050 617

tel. +48 22 789 06 33

e-mail:

PL: dzial.handlowy@bartolini.com.pl

export: export@bartolini.com.pl

Placing orders:

e-mail: zamowienia@bartolini.com.pl

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