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FUSILLOTTI

Fusillotti No. 155

Posted on by davide

INGREDIENTS

FOR 2 PEOPLE

500 g Rummo Fusillotti® n° 155
500 g mixed cherry tomatoes
Fresh basil, to taste
500 g mozzarella
1 garlic clove
Extra virgin olive oil, to taste
Salt, to taste

DIRECTIONS

Cut the cherry tomatoes in half and place them in a bowl. Season with the garlic clove, salt, a few basil leaves and the extra virgin olive oil and mix.
After cutting the mozzarella into equally sized cubes, place it in a colander and leave it to drain in a bowl.
Meanwhile, cook the Fusillotti® in a large pot of boiling, salted water. Once cooked, lay them out on a baking tray, toss with a light drizzle of extra virgin olive oil to prevent sticking, and let them cool for a few minutes. Transfer to large bowl.
Remove the garlic from the tomatoes, toss them and add to the pasta in the bowl. Add the mozzarella and toss all the ingredients together, before plating. Buon appetito!

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Fusillotti® N°155

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Fusillotti® N°155
3-4 Sardinian thorny artichokes
Extra virgin olive oil, as needed
1 glass Vermentino, or other white wine
Salt and pepper, to taste
100 g cured mullet roe or “bottarga”

DIRECTIONS

Start by cutting the artichokes in half and removing the choke (the furry inside) with a spoon. Next, cut them into wedges and brown them in a wide sauté pan with olive oil. To give more flavor, add salt and white wine, cooking off the alcohol. Meanwhile, in a large pot, bring water to boil and cook the Fusillotti® for 13 minutes. When the pasta is cooked, remove with slotted spoon directly into the sauté pan with the artichokes, reserving the cooking water, so that you can add small bits of it back into the sauté pan as necessary to blend flavors and improve consistency as you mix. Plate the portions, top each with grated “bottarga” or cured roe and serve.

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Fusillotti® N°155

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

320 g Rummo Fusillotti® N°155
240 g romanesco broccoli
120 g Taggiasca (or Gaeta) olives, hand pitted
120 g Conciato Romano cheese (or aged Sardinian pecorino)
80 g pine nuts
2 cloves of garlic
2 anchovy fillets, in oil
Extra virgin olive oil
Salt

DIRECTIONS

Cut the romanesco broccoli into small clumps, wash them in hot water from the tap: this will remove any “unwanted guests”. Blanch them in abundant salted water and then sauté them in a pan with garlic, oil and anchovy fillets, taking care not to overcook the anchovies. About one minute should be enough. Taste, correct salt if necessary and keep aside. In the meantime, lightly toast the pine nuts in a small frying pan over high heat and set these aside for the final composition of the dish. Cook the pasta, reserving some of the cooking water before draining. Then toss the Fusillotti® with the vegetables, adding the olives previously pitted by hand and the cheese cut into small pieces. If necessary, use a little cooking water to give the right consistency and finally serve adding the toasted pine nuts to complete the dish.

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Fusillotti® N°155

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Fusillotti® N°155
3 cherry tomatoes
50 g almonds
60 g aged pecorino cheese
12-15 fresh basil leaves
1 clove red garlic
Extra virgin olive oil
Salt and pepper, to taste
50 g sheep (or cow) ricotta cheese
20 g anchovy fillets, in oil

DIRECTIONS

Score the tomato skins with an X and immerse them in boiling, salted water for 10-15 seconds. Then put in iced water and remove the skin. Slice, removing the seeds and the acqueous part inside, obtaining a pure pulp. Put aside. In a blender, blend the almonds with pecorino cheese, garlic and 2/3 of the basil leaves. Add the raw tomato slices and season with salt and pepper to taste. Blend. Set the mixture aside. Chop the anchovy fillets. Smooth the ricotta by passing it through a sieve. Add pecorino, the chopped anchovy fillets and 2 or 3 finely chopped basil leaves. Mix. Set aside. In a pot of boiling, salted water, cook the Fusillotti® for about 13 minutes. Drain the pasta. In a platter, mix the pasta with the tomato-based mixture (the Trapanese pesto). To finish, garnish with the seasoned ricotta using a sac à poche. Serve.

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