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MAFALDOTTE

Mafaldotte® No. 159

Posted on by davide

INGREDIENTS

FOR 2 PEOPLE

250 g Mafaldotte® No. 159 Rummo
300 g dried chickpeas
1 small onion
1 small carrot
1 celery stalk
1 bay leaf

DIRECTIONS

Pour the dried chickpeas into a bowl and soak them for 12 hours in cold water. Peel the onion and cut it in half together with the carrot and celery. Place in a cast iron pot (or other heavy pot adapted to slow cooking), drizzle with extra virgin olive oil and “toast” the vegetables for a few minutes over medium heat. Add the chickpeas (without the water they soaked in). Mix, over heat, with the vegetables and oil for a few minutes. Cover with cold, unsalted water. Stir well. Raise heat to high, and bring to a boil. If foam gathers on the surface, remove it. Lower the flame to a simmer, add a bay leaf, and cover, leaving a crack for steam to escape. Let cook for about 2 hours. Once cooked, remove the bay leaf. Salt to taste and mix. Take out the onion halves (cut off the tough ends), carrot, celery and one third chickpeas together a ladle of the cooking liquid, and, in a separate container, blend with an immersion blender into a cream. Pour the cream back into the pot over the remaining chickpeas. Cook the Mafaldotte directly in the same baking dish, seasoning the pasta with a bit of salt, and adding boiling, unsalted water as needed. Halfway through the pasta’s cooking time, remove the pot from the heat and wait 10 minutes before serving. The pasta will continue cooking and absorbing moisture in the heavy pot. Stir well. Serve, adding fresh ground pepper and a drizzle of olive oil. Buon appetito!

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Mafaldotte® N°159

Posted on by pastarummo

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Mafaldotte® N°159
500 g mussels
4 cherry tomatoes
2 medium potatoes, boiled and peeled
100 g pecorino, grated
2 cloves garlic
Salt, to taste
100 ml extra virgin olive oil
Chili pepper, to taste
Parsley, to taste
Black pepper, to taste

DIRECTIONS

In preparation, clean the mussels well—debearding, removing grit and debris under running water, and discarding any that are dead. Cut the potatoes into small cubes. Place the mussels in a pot over medium heat with half a cup of boiling water, cover and let them open. Remove 2/3 of the mussels from their shells and set aside. Do not throw away the cooking liquid. Set a large pot of water to boil for the pasta. In a low wide pan, sauté the garlic (lightly smashed, skin on) and a stem of parsley. Lower the flame and add the cherry tomatoes, sliced. Add half the cooking water from the mussels and the cubed potatoes. Cook for several minutes, tossing gently. Add the potatoes and the mussels removed from their shells and toss. Salt the boiling water and cook 250 g of the pasta for 3 minutes less than the recommended cooking time. Remove the garlic and parsley stems from the sauté pan. After 7 minutes, drain the pasta directly into the sauté pan with a ladle of reserved cooking liquid from the mussels, and the remaining mussels. Toss for 3 minutes to blend flavors, reduce sauce and finish cooking the pasta. Remove from heat. Add the grated pecorino, chopped parsley and pepper to taste. Toss, garnish with more chopped parsley and serve immediately.

ALL RECIPES

Mafaldotte® N°159

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

350 g Rummo Mafaldotte® N°159
500 g fresh turnip greens
2 garlic cloves
Extra virgin olive oil to taste
Chili pepper, ground, to taste
Salt and pepper, to taste
80 g pecorino cheese

For the béchamel sauce

500 g milk
25 g cornstarch
20 g extra virgin olive oil
Salt, to taste
1 grating of nutmeg

DIRECTIONS

Sort and clean the broccoli raab. Toss the prettiest florets with olive oil and salt and spread on a baking dish covered with oven paper. Set aside. Blanch the remaining broccoli raab in salted boiling water together with one clove of garlic. Once blanched, remove them with a slotted spoon, chop and sauté quickly in a pan with hot olive oil, a garlic clove and ground chili pepper. Aside, prepare the béschamel. Dilute the corn starch with a few spoonfuls of cold milk, smoothing out the lumps. Bring the rest of the milk almost to the boil, then whisk energetically creating a vortex in which you pour the cornstarch mixture. The béschamel will thicken almost immediately. Turn off the heat, season with salt, a grating of nutmeg and a drizzle of extra virgin olive oil. Meanwhile, place the previously prepared florets in the oven on the ventilated grill setting, letting them crisp and brown. Cook the Mafaldotte®, drain them, and toss them in the pan with the sautéed broccoli raab. Spread the vegetable-pasta mixture in a baking dish, alternating layers with the béschamel. Place the crisped florets on top and cover all with a generous grating of pecorino. Place in a 190º C oven, on the ventilated grill setting, for 15-20 minutes until it begins to color and crisp at the edges. Serve hot.

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