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MEZZI PACCHERI RIGATI

Mezzi Paccheri Rigati No. 152

Posted on by davide

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Mezzi Paccheri Rigati N° 152
250 g dry fava beans
250 g cavolo nero
1 onion
2 anchovies
400 g potatoes
Parmigiano Reggiano
50 g raisins
50 g walnuts
Pepper
Salt

DIRECTIONS

Before starting, soak the dry fava beans in water for 12 hours at room temperature (if they’re peeled, 8 hours are enough). Soak the raisins too (in this case, you only need 10 minutes). Once the soaking is complete, peel the fava beans if necessary. Cut the onion into slices, and sauté them in a clay pot. Add the anchovies and let them melt. Add the fava beans, mix and pour enough boiling water to cover the fava beans by two inches. Cover with the lid and cook over a medium flame for 10 minutes. Meanwhile, peel the potatoes and cut them into 2-cm cubes. Take the Parmigiano crust, rinse it, then cut it into 2 cm cubes. You’ll need a handful. Toss them into the pot, add the pepper, mix, cover and cook for 15 more minutes. Clean the cavolo nero separating the soft part of the leaves from the coarser stems. Cut them roughly in three parts and add them together with the raisins to the pot. Season with a little salt, then add more boiling, unsalted water. Cover and continue to cook for 10 more minutes. In a pot with abundant boiling salted water, cook the Mezzi Paccheri Rigati for 10 minutes, then move them into the pot and continue cooking for 5 more minutes. Remove from the stove, add some extra virgin olive oil, pepper and freshly grated Parmigiano Reggiano. Mix to blend the flavors, then plate adding some crumbled walnuts on top. Bon appetit!

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Mezzi Paccheri Rigati N°152

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Mezzi Paccheri Rigati N°152

For the meat sauce

1 celery rib
2 carrots and 2 onions
1 garlic clove
60g of butter
Extra Virgin Oil, to taste
1 cc tomato concentrate
600 g mixed minced beef and veal
1 glass red table wine
1 l tomato puree
Salt, to taste

For the béchamel

0.75 l milk
300 g butter
200 g flour
Salt, to taste
Nutmeg, to taste
Parmesan cheese, to taste

DIRECTIONS

Chop the carrots, onions, celery and garlic into small pieces and gently brown them in a pan with olive oil. When ready, add the tomato paste and the chopped mixed meat. To flavor the sauce, pour a little red wine into the pot while the meat is cooking with the vegetables and cook off the alcohol. Halfway through cooking, add the tomato sauce and herbs. In another pot, bring salted water to a boil and cook the Mezzi Paccheri for 13 minutes. Meanwhile, start preparing the béchamel sauce. To do this, melt the butter in a small saucepan over gentle heat, add the flour a little at a time and stir continuously to eliminate lumps. Next, pour in the milk slowly to make the mixture creamier. To give it more flavor, add the Parmesan cheese, grated, and nutmeg. When the pasta is cooked, mix it with the meat and tomato sauce, then place it in an oven dish, cover with the béchamel sauce, allowing it to seep into the cracks and crevices in the pasta and sauce. Sprinkle with the Parmesan cheese, grated. Bake at 200° until bubbling, golden and crispy at the edges.

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Mezzi Paccheri Rigati N°152

Posted on by pastarummo

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Mezzi Paccheri Rigati N°152
4 egg yolks
200 g cured pork cheek (guanciale)
100 g pecorino
Salt and pepper, to taste

DIRECTIONS

Cut the pork cheek into 1/2-centimeter strips. Combine the egg yolks with half of the pecorino, finally grated, and ground pepper, creating a creamy mixture. Cook the Mezzi Paccheri Rigati in a large pot of boiling, salted water for 10 minutes. While the pasta is cooking, fry the strips of pork cheek in a pan until golden brown. Remove from the grease, without throwing the melted fat away. Mix one spoonful of the pork fat into the egg yolk and pecorino mixture. Gently add a ladleful of the cooking water from the pasta to the pan with the remaining fat (being careful not to splatter the hot grease) and transfer the pasta, once cooked, into the same pan using a slotted spoon. (Don’t throw away the pasta water.) Finish cooking the pasta, by sautéing for 3 minutes. Working quickly, blend a spoonful of cooking water with the egg yolk and cheese combination. Pour the resulting mixture into the pan with the pasta. Stir until creamy. Finally, add the golden pieces of pork cheek, the rest of the pecorino cheese, grated, and some black pepper. Serve garnished with a few extra strips of crispy pork and freshly grated pepper to taste.

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