DITALINI RIGATI

INGREDIENTS

FOR 4 PEOPLE

250 g Rummo Gluten-Free Spaghetti No. 3
300 g pumpkin pulp
500 g lupini beans
Provolone del Monaco
Parsley
Chili pepper
2 garlic cloves
Salt
Extra virgin olive oil

DIRECTIONS

First, place the lupini clams in a bowl with water and salt and leave them to purge for at least an hour. Cut the pumpkin pulp into small pieces. Sauté the garlic in a pan with oil, chili pepper, and parsley, then remove the parsley and garlic and add the pumpkin. Add salt and a little boiling water and cook until tender. Blend with a hand blender. Sautè the garlic in a pan, then remove it, add the parsley and lupini beans and a little boiling water, cover with a lid until the lupini beans have opened. Shell about 3/4 of them and set them aside with a little of their cooking water to keep them warm. Transfer the pumpkin cream to the saucepan with the lupini clams and season with the sautéing water. Meanwhile, cook the gluten-free Spaghetti N° 3 in a pot of boiling salted water. Remove 2-3 minutes before the cooking time on the pack and finish cooking with the pumpkin and shelled lupini clams, adding a little cooking water. Remove from the heat and add a little freshly grated Provolone del Monaco. Serve on plates, adding a little pumpkin cream with the lupini clams, a few shavings of Provolone cheese, and garnish with the remaining lupini in their shells. Enjoy!

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Whole Wheat Fusilli N° 48

200 g savoy cabbage

150 g Bitto and Casera cheese

200 g potatoes

80 g butter

Garlic cloves

Sage

Black pepper

Salt

Extra virgin olive oil

DIRECTIONS

Cut the butter into small pieces and melt it slowly with the unpeeled garlic and sage. The butter should turn a hazelnut color. Bring the water to a boil in a pot, then cook the chopped potatoes and savoy cabbage for 10 minutes. Add salt and cook the pasta in the same pot. In the meantime, cut the Bitto and Casera cheese into small pieces. Drain the pasta with the potatoes and savoy cabbage and, off the heat, mix in the pot with the flavored oil and cheese. Serve adding a little freshly grated black pepper and two crispy sage leaves. Enjoy!

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Ditalini Rigati N° 71
800 g chicken
1 celery
1 carrot
1 onion
1 potato
Parmigiano Reggiano rinds
2 eggs
Parmigiano Reggiano
Nutmeg
Parsley
Breadcrumbs
Black pepper
Salt
Extra virgin olive oil

DIRECTIONS

In a pot with a drizzle of oil, brown the halved onions with their skins on and sear the chicken on all sides. Add the carrot, halved potato, celery, and Parmigiano Reggiano rinds and cover with water. Simmer for an hour, skimming occasionally. Remove the chicken, remove the skin and entrails, and blend the meat with the potato using a hand blender. Add a little broth if necessary. In a bowl, mix the chicken with two eggs, freshly grated Parmigiano Reggiano, a little nutmeg, salt, and breadcrumbs. Shape the meatballs, moistening your hands to help. Sieve the broth to remove any impurities, bring to a boil, and then add the meatballs. When they float to the surface, remove them from the pot and keep them warm with a little broth. In the same pot, add a little salt and cook the Ditalini Rigati N° 71. Dish out, adding a few meatballs, a little black pepper, and freshly grated Parmigiano Reggiano cheese to the Ditalini in broth. Bon appetit!