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Light & Flavorful

Whole Wheat Farfalle N°85

Posted on by pastarummo

INGREDIENTS

360 g Rummo Whole Wheat Farfalle N°85
400 g cherry tomatoes
80 g extra virgin olive oil
50 g sugar
3 g salt
Garlic, to taste
2 lemons
250 g tuna in oil
Fresh oregano, to taste

DIRECTIONS

Wash cherry tomatoes and cut them in half. Then, lay them in a baking dish with the cut side up. Drizzle with 80 g of extra virgin olive oil, 50 g of sugar, 3 g of salt and finely chopped garlic. Grate the peel of 2 untreated lemons on the surface. Bake at 100° C in a ventilated oven for about 2 hours. Remove from the oven and collect the juice released during cooking. Cook the pasta until it’s “al dente,” drain, and lower by running cool water over it. Pour into the cooled confit tomatoes with their seasoning. Add 250 g of coarsely chopped tuna in oil. Garnish with fresh oregano leaves.

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Organic Whole Wheat Penne Rigate N°66

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Organic Whole Wheat Penne Rigate N°66
8-10 cherry tomatoes
1 garlic clove
Grana Padano cheese, to taste
Fresh basil leaves
Organic extra virgin olive oil, to taste
Fine salt, to taste

DIRECTION

Peel the tomatoes by plunging them 20-30 seconds into boiling water after having slightly incised the tip, then plunge them into iced water. (Alternatively, use a vegetable mill). Cut the tomatoes in half, removing the seeds and the aqueous parts that contains them. Crush one garlic clove, leaving the skin on. Sauté the garlic gently in a little extra virgin olive oil. Add the tomatoes before the garlic becomes too colored and cooked until they disintegrate. To make a sauce that binds well with the pasta, lower the heat and cook with the lid on, avoiding dehydrating the tomatoes. Once cooked, remove the garlic, and mash the tomatoes well to obtain a full-bodied but fluid sauce. Add salt and season with extra virgin olive oil and basil leaves. In the meantime, cook the Organic Whole Wheat Penne Rigate and drain them when still “al dente.” Finish cooking them in the seasoned tomato sauce. Serve with a freshly grated Grana Padano cheese.

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Red Lentil Maccheroncelli® N°7

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Red Lentil Maccheroncelli® N°7
200 g zucchini and eggplant
250 g cherry tomatoes
4 tuna fillets in oil (about 400 g total)
Fresh oregano
Extra virgin olive oil
Ground pepper

DIRECTIONS

Slice the eggplant and zucchini uniformly lengthwise, then grill them on a hot iron grill or in a non-stick pan. Cut the cherry tomatoes in half and season with a little salt, letting them drain in a strainer for half an hour. Set aside. In a pot of abundant salted, boiling water cook the Maccheroncelli® for about 11 minutes. Cool by putting in a strainer and quickly running cold water over them. Pour the cooled Maccheroncelli® into a bowl and add the grilled zucchini and eggplant and salted cherry tomatoes, with some olive oil. Separate the tuna into uniformly sized pieces and add them to the bowl with the pasta. As a final touch, add fresh oregano to flavor the pasta salad. Taste and adjust with oil and salt as necessary.

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Gluten-Free Spaghetti N°3

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

320 g of Rummo Gluten-Free Spaghetti N°3
200 g of potatoes
200 g of Savoy cabbage
2 cloves of garlic
120 g of caciocavallo podolico cheese
Extra virgin olive oil and salt, to taste

DIRECTIONS

Peel and cube the potatoes and place them on the stove in a pot with cold water and a little salt and bring to a boil. When the water boils, add the savoy cabbage, chopped, and cook for approximately another 3 minutes, so that the potatoes and savoy cabbage finish cooking at the same time. In a large frying pan, lightly brown the crushed garlic cloves in the extra-virgin olive oil, then add the drained vegetables. Cook the Rummo Gluten-Free Spaghetti. When the pasta is cooked, drain it and toss it in the pan with the vegetables, adding 2/3 of the caciocavallo, shaved. Finally, serve with a fine grating of the remaining cheese.

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Gluten-Free Mezzi Rigatoni N°51

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Gluten-Free Mezzi Rigatoni N°51
250 g red chard
3 or 4 fresh porcini mushrooms
1 garlic clove
4 slices speck
50 g aged pecorino cheese
Salt and pepper
Extra virgin olive oil

DIRECTIONS

Blanch the leaves of the red chard with stalks and sauté in a pan with extra virgin olive oil and a pinch of salt, then set aside. Select and clean the porcini mushrooms then cut into slices at least half a centimeter thick, trying not to break them. Grill the porcini mushrooms in a pan with extra virgin olive oil and a clove of garlic (which you will then remove). Once the porcini are ready, season with salt and add the previously tossed chard. In the meantime, bake the slices of speck in the oven at 190° C between two sheets of parchment paper until crispy. Take out of the oven, and let cool, then pass through a mixer to obtain uniform crumbs. Cook the Rummo Gluten-Free Mezzi Rigatoni and toss them in the pan with the porcini mushrooms and Swiss chard, maintaining the creamy consistency of the porcini mushroom base.
Serve garnished with thin slivers of pecorino cheese and crumbs of crispy speck.

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Gluten-Free Stelline N°22

Posted on by pastarummo

INGREDIENTS

PER 4 PERSONE

300 g Rummo Gluten-Free Stelline N°22
1/2 chicken
1 tablespoon extra virgin olive oil
2 each celery, carrots, onions
3 garlic cloves
1 leek
A few sprigs of parsley
Coarse salt
Water
200 g pumpkin (cleaned, skinned, deseeded)
6 or 7 ice cubes
30 g burrata
Black truffle shavings, to taste (optional)

DIRECTIONS

Drizzle olive oil in a large pot. Add the vegetables, chicken and coarse salt and sauté. When the vegetables begin browning, add water and ice (a thermic shock that helps extract the juices of the meat and vegetables). Cover with a lid and bring to boil over high heat. Once boiling, lower the flame and let cook for a couple of hours. Use a slotted spoon to remove the meat and vegetables and set them aside in a platter.
Pour the broth needed for 4 bowls of soup into a medium saucepan and bring to a boil. Cut the pumpkin into cubes and add to the boiling broth. When the pumpkin is cooked, take it out of the broth and blend the adding spoonfuls of broth, to obtain a thick cream. Cook the Gluten-Free Stelline in the brothe that remains. Drain the Stelline. In a dish, add the blended pumpkin to the Stelline cooked in the broth, and mix well to obtain a smooth consistency. To give a final touch, garnish with drops of blended burrata cheese and, if you like, some black truffle flakes.

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Organic Whole Wheat Tubetti Rigati N°72

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE:

300 g Rummo Organic Whole Wheat Tubetti Rigati N°72
400 g pumpkin
150 g blanched black-eyed peas
150 g fresh spinach leaves
150 g kale
2 zucchinis
2 carrots
2 celery stalks
1 tomato
1 leek
1 onion
1 potato
Extra virgin olive oil, as needed
1 tablespoon tomato paste
Salt, to taste

DIRECTIONS

In a large saucepan, sauté the tomato paste in a little extra virgin olive oil with chopped celery, carrot, onion, and the sliced leek. Once browned, add the other vegetables in small chunks and the spinach and kale leaves; cover with water and cook for about 30 minutes on high heat so as not to deplete the vegetables of their nutrients). At the end of the cooking time, add the Organic Whole Wheat Tubetti Rigati and finish cooking them. Serve in bowls with a generous drizzle of extra virgin olive oil.

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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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Red Lentil Pennette N°70

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Red Lentil Pennette Rigate N°70
150 g fresh ricotta
80 g pecorino romano
200 g zucchini
8 basil leaves
Extra virgin olive oil
1 bunch chives
1 clove garlic
Salt, as needed

DIRECTIONS

Slice zucchini lengthwise and grill. In blender, cream zucchini, oil, ricotta, pecorino and basil. In a small pan,
infuse olive oil with garlic and chive. Cook the Lentil Pennette for 7 minutes in salted, boiling water. Ladle cream into bottom of a serving dish, top with drained pasta, a drizzle of infused oil and a grating of pecorino.

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Gluten-Free Elicoidali N°49

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Gluten-Free Elicoidali N°49
200 g tomato sauce
3 small eggplants
Fresh basil, to taste
Extra virgin olive oil, as needed
Ricotta salata, to taste
1 clove garlic
Salt and pepper

DIRECTIONS

Cut the eggplant into cubes. Sauté the garlic in a drizzle of olive oil. Add the eggplant and a pinch of salt. Toss energetically over heat for a few minutes. In salted, boiling water cook the Elicoidali for 8 minutes (still
firm). Drain, toss into the sauce, and cook them together a couple minutes. Add a drizzle of olive oil and grated ricotta. Garnish with fresh basil.

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Gluten-Free Fusilli N°48

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Gluten-Free Fusilli N°48
Rosemary
Garlic
250 g pumpkin
250 g porcini mushrooms
100 g walnuts
Parmesan
Extra virgin olive oil

DIRECTIONS

Cut and deseed the pumpkin, then bake in the oven for 40 minutes. Peel it and mash it with a fork, making the mixture very creamy. Set aside. In a pan, preferably a nonstick, gently brown the garlic and rosemary in olive oil. Cut the porcini mushrooms, add them to the pan and sauté for 10 minutes. In a pot, pour the Gluten-Free Fusilli in boiling, salted water and let them cook for about 13 minutes. Drain the pasta and pour it in another pan, adding the pumpkin cream previously obtained. Add the mushrooms and walnuts. Serve.

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Organic Whole Wheat Penne Rigate N°66

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Organic Whole Wheat Penne Rigate N°66
2 shallots
250 g dried tomatoes
30 g pine nuts
30 g almonds
Juice of 1 lemon
Basil and rosemary, to taste
Pepper and salt, to taste
Extra virgin olive oil, to taste

DIRECTIONS

Peel shallots and pour all ingredients, aside from the pasta, into a blender. Add a drizzle of oil, the juice and the lemon zest. Blend gently until the mixture is smooth and dense. Cook the Penne Rigate in abundant salted water, drain and season with the condiment uncooked.

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Organic Whole Wheat Elicoidali N°49

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Organic Whole Wheat Elicoidali N°49
2 potatoes
2 carrots
400 g savoy cabbage
160 g Bitto (a mild, cow’s milk mountain cheese)
1 clove garlic
100 g butter
Sage, a few leaves

DIRECTIONS

Cut cabbage, potatoes and carrots into bite-sized pieces. Cook the potatoes and carrots for about 10 minutes in ample boiling, salted water. Add the Elicoidali and cabbage. Cook for 12 minutes more. Melt the butter in a sauté pan with garlic and sage. Drain cooked vegetables and pasta, then layer them with coarsely grated cheese and the infused butter in an iron casserole. Cover and let rest. 

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Casarecce N°88

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Caserecce N°88
3-4 new potatoes
280 g green beans
1 bunch fresh basil leaves
50 g grated parmesan
70 g grated pecorino
10/15 g pine nuts
170 ml extra virgin olive oil
2 cloves garlic
Salt for pasta water

DIRECTIONS

Top and tail the beans then cook in boiling water. Peel and boil the potatoes, drain and chop into smaller
chunks. Make the pesto: blend the olive oil, basil leaves, garlic, parmesan and pine nuts with a mortar and pestle or food processor. Cook the Casarecce for 9 minutes in salted, boiling water. Toss all ingredients together. Serve.

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