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Light & Flavorful

Whole Wheat Fusilli N°48

Posted on by pastarummo

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Whole Wheat Fusilli N°48
250 g fresh fava beans (100g shelled)
400 g fresh peas (100g shelled)
60 g grated parmesan
60 g grated pecorino
2 largish spring onions
1 sprig rosemary
80 g extra virgin olive oil
Salt and pepper, to taste

DIRECTIONS

Begin by shelling the peas and the fava beans. Julienne the onions and set them aside. Heat a large pot of water (which you’ll eventually use for the pasta). Prepare the cheese cream: Combine the grated cheeses in a bowl. Add pepper, to taste. Mix in a ladleful of the boiling pasta water. Mix well, stirring and adding small quantities of cooking water as needed to obtain the right creamy texture. Set aside. In a wide, shallow pan, sauté the sliced onions and a sprig of rosemary in olive oil, until lightly browned. Add shelled fava beans and peas with another ladleful of cooking water. Cook about 10 minutes until tender and adjust salt to taste. Add salt generously to the pot of boiling water. Cook 250 g of pasta for 2 minutes less than the cooking time. Drain the pasta directly into the pan with the fava beans and peas. Sauté for 2 minutes (to complete the cooking of the pasta and to blend the flavors), adding reserved cooking water as necessary to accomplish a sort of dense sauce. Remove from heat. Add the cheese mixture, tossing to accomplish an overall creaminess. Give a final toss in the pan with the remaining olive oil, adding more grated cheese, to taste, then plate with a final grating of cheese and pepper.

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Whole Wheat Spaghetti N°3

Posted on by pastarummo

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Whole Wheat Spaghetti N°3
200 g fresh anchovies
3 anchovies in oil
4 spoonfuls anchovy sauce (colatura di alici)
100 g dry bread
1 clove garlic
Chopped parsley, to taste
1 fresh chili pepper
Extra virgin olive oil, as needed

DIRECTIONS

In preparation, clean the anchovies, removing the spine, tiny bones, and tail. Chop the parsley, and finely slice the fresh chile pepper. Make the seasoned breadcrumbs: In a bowl, break the dry bread into coarse crumbs. Add 2 spoonfuls olive oil, some chopped parsley to taste, and a drizzle (2 spoonfuls) of anchovy sauce. Mix well. In a large pot of boiling water WITHOUT salt added, cook 250 g of Whole Wheat Spaghetti Nº 3 for 6 minutes. Meanwhile, in a large pan, over medium heat, cook the 3 preserved anchovies in 50 ml of olive oil until they start to dissolve. Add chopped garlic, chopped parsley, finely sliced fresh chile pepper and one ladleful of the cooking water (from the pasta). Drain the pasta after 6 minutes (still very “al dente”) directly into the sauté pan. Lower the flame, and sauté mixing gently for 1 minute. Add the fish fillets, a ladleful of cooking water and a final drizzle (a couple more spoonfuls) of anchovy sauce, and finish cooking for 2 more minutes, constantly stirring to mix and blend flavors. Add the seasoned breadcrumbs and give a final mix. Serve with a grating of lemon zest.

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Gluten-Free Linguine N°13

Posted on by pastarummo

INGREDIENTS


FOR 2 PEOPLE

250 g Rummo Gluten-Free Linguine N°13
100 g basil leaves
100 ml extra virgin olive oil
100 g parmesan, grated
50 g pecorino romano, grated
30 g pine nuts
½ garlic clove
Salt, to taste

DIRECTIONS

In preparation, select, clean and dry the basil leaves. Put a large pot of water to boil for the pasta. Meanwhile, in the container of an immersion blender, put a good bit of the oil, garlic, pine nuts and salt. Blend until smooth and well mixed. In two steps, add the basil leaves, blending until reaching the desired consistency. Add the two grated cheeses and another drizzle of olive oil. Mix by hand, stirring vigorously. Adjust salt if necessary. Salt the pot of boiling water and cook the 250 g of pasta for the recommended cooking time of 11 minutes. Transfer the pesto sauce into a nonstick sauté pan—off the heat. Drain the cooked linguine directly into the sauté pan with the pesto, reserving the cooking water. Stir and toss the pasta together with the pesto to bind the flavors, adding small amounts of cooking water to regulate the creaminess of the sauce. Plate, garnishing with extra pine nuts and a basil leaf. Serve immediately.

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Tuscan Chickpea Fusilli N°48

Posted on by pastarummo

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Tuscan Chickpea Fusilli N°48
120 g desalinated salt cod
2 potatoes
1 small onion
200 ml milk
2 crusco peppers
Bay leaf
Rosemary
Parsley
100 ml extra-virgin olive oil
200 ml peanut oil
Peppercorns
Salt, to taste

DIRECTIONS

Slice the onions and potatoes. Pour the milk in a pan, and add the potatoes, a sprig of rosemary, a parsley branch, and 2 bay leaves. Add salt and a few peppercorns and bring to boiling, then immediately lower the flame. Add the codfish previously sliced into chunks. Give flavors just enough time to mingle, then remove the herbs. In another pan, lightly brown the onions in a bit of olive oil. Using a slotted spoon to strain out the milk, add the potatoes and codfish to the onions. Continue sautéing for a few minutes, mixing gently to thoroughly blend flavors. In another pan, fry the crusco peppers for 3 seconds each in hot peanut oil.
In a large pot of salted boiling water, cook the fusilli for 6 minutes. Remove, still “al dente”, directly into the pan with the cod fish and potatoes without tossing out the cooking water. Sauté and finish cooking in the pan for 3 minutes, adding some of the reserved cooking water and a bit of the crusco peppers, crumbled. Serve, adding more crusco peppers crumbled on top as a garnish.

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Red Lentil Pennette Rigate N°70

Posted on by pastarummo

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Red Lentil Pennette Rigate N°70
250 g broccoli
160 g Italian sausage
40 g raisins
20 g pine nut
100 g parmesan cheese
100 ml white wine
100 ml extra virgin olive oil
1 garlic clove
1 chili pepper
Salt, as needed
Rosemary

DIRECTIONS

In preparation: toast the pine nuts and soak the raisins in hot water to soften. Set aside. In a pan with half the olive oil, lightly brown the garlic clove, crushed with skin-on, and the chili pepper, sliced. Add the sausage and a sprig of rosemary and sauté, breaking the sausage into as small pieces as possible. Clean and cut the broccoli into florets. Boil in abundant salted water until tender. Add the wine to the pan with the sausage and cook off the alcohol. Then add the boiled broccoli into the same pan with a slotted spoon, preserving the hot cooking water. Boil the pasta for 4 minutes in the broccoli’s cooking water, then strain, still al dente, into the sauté pan with the sausage and broccoli. (Do not throw out the cooking water.) Sauté together, completing the cooking of the pasta for three minutes, adding cooking water as necessary and tossing to blend flavors. Add the pine nuts (previously toasted) and the raisins (previously soaked). Remove from heat and sauté quickly. Finish off with grated parmesan cheese and the remaining olive oil.

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Tuscan Chickpea Penne Rigate N°66

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Tuscan Chickpea Penne Rigate N°66
300 g pumpkin
1 clove garlic
Extra virgin olive oil, as needed
Dried herbes de Provence, to taste
Salt and pepper, as needed
80 g smoked caciocavallo
Fresh thyme branches

DIRECTIONS

Begin by skinning the pumpkin and removing the seeds, then cut into approximately 20 thin slices with a mandoline or thick-cut potato peeler. Cut the remaining pumpkin into cubes. Bring salted water to a boil, add the garlic (after removing the inner sprout) and the pumpkin cubes. Once cooked, drain the pumpkin and blend with a few spoonfuls of the water you cooked it in, the boiled garlic, salt, pepper and a spoon of olive oil, until obtaining a dense cream. In the meantime, place the pumpkin slices arranged on a baking sheet lined with oven paper, dressed with a dusting of dry Provencal herbs, salt, pepper and a drizzle of olive oil in an oven preheated to 190º C on the ventilated-grill setting for a few minutes, until nicely roasted. Cook the Penne Rigate and drain when still “al dente” into a pan with the hot pumpkin cream adding a few slices of caciocavallo to help it melt. Serve, adding the slices of just roasted pumpkin, a few leaves of fresh thyme and finish it with coarsely grated caciocavallo, which contrasts with the sweetness of the pumpkin and the full, rich flavor of the chickpea pasta.

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