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Gluten Free Spaghetti No.3

Posted on by davide

INGREDIENTS

FOR 3 PEOPLE

380 g Rummo Gluten-Free Spaghetti No. 3
500 g fresh asparagus
1 clove garlic
40 g pecorino romano, grated
Extra virgin olive oil, as needed
Salt and pepper, to taste
20 g Peperoni Cruschi

DIRECTIONS

Wash the asparagus and remove the woodiest part at the bottom of the stalk. Also remove the fibrous outer layer of the stalks with the help of a potato peeler. Blanch the asparagus for a few minutes in salted boiling water with the peeled garlic clove until tender but still green. You will use the cooking water later to boil the pasta. Carefully moderate the amount of salt you use in the water, as the pecorino used to make the emulsion with the asparagus is quite salty, and you want to keep the flavors balanced. Cut the top half off of the boiled spears, slice them in half lengthwise, and set them aside for later use. Use the remaining pieces to make the emulsion, by blending them with a couple spoonfuls of the cooking water, extra virgin olive oil, the boiled garlic, a pinch of salt, and the grated pecorino romano until you have a velvety cream. Set aside. Cook the spaghetti in the cooking water, draining them directly into a wide sauté pan where you have carefully tossed the sliced asparagus spears in olive oil with salt and pepper to taste. Add in the emulsion too, and toss. The cheese in the emulsion will melt in the heat of the spaghetti resulting in a creamy consistency that perfectly binds to the pasta uniting all flavors and ingredients. Plate the spaghetti, adding crumbled Peperoni Cruschi on top for added color, crunch and flavor.

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Potato Gnocchi

Posted on by davide

INGREDIENTS

FOR 2 PEOPLE

200 g Rummo Potato Gnocchi
250 g delica pumpkin
150 g gorgonzola Ginger, fresh, to taste
1 small onion
Amaretti di Saronno, to taste
25 ml milk
Thyme, fresh, to taste
Extra virgin olive oil
Salt & pepper, to taste

DIRECTIONS

Cut the pumpkin in half and clean out the seeds, then slice it, peel the slices, and cut them into smaller pieces. Slice the onion finely and sauté it in a pan with olive oil, salt, pepper and a couple small sprigs of fresh thyme. Add the pumpkin pieces and sauté adding a little hot water, cover with a lid and continue to cook: the pump- kin is sufficiently cooked when you can mash it with a fork as you would potatoes. Purée the pumpkin with an immersion blender, obtaining a smooth cream. Cut the gorgonzola into pieces and melt it in a bit of milk in a saucepan over a low flame, mixing every now and then. Meanwhile, remove the skin of the ginger and grate it finely. Then add it to the pumpkin cream in a large sauté pan. In the meantime, cook the gnocchi in boiling salted water: as soon as they float to the surface you can remove them with a slotted spoon directly into the pan with the pumpkin cream and ginger. Mix, adding a little of the cooking water as necessary. Ladle some of the melted gorgonzola into the bottom of each serving plate, then top with a serving of the gnocchi. Drizzle a little more of the melted gorgonzola on the gnocchi, then crumble amaretti on top. Garnish the plate with a tiny sprig of thyme and serve hot.

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Spaghetti Grossi No. 220

Posted on by davide

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Spaghettoni Grossi n° 220
0,5 g zafferano
1 piece of stewing beef
1 each carrot, onion, celery branch
Pepper and clove, to taste
50 g butter
60 g Grana Padano cheese

DIRECTIONS

Cut your stewing beef in pieces and place in the bottom of a wide, deep pan. Slice the carrot and celery in big pieces. Cut the onion in half (leaving skin on) and insert a couple cloves on the cut side. Place the carrot, celery and onion half (with cloves) in the pan along with the meat, adding black peppercorns and a bayleaf. Cover with cold water and cook over low heat, removing the foam that develops on the surface, then continue to simmer over low heat, covered, for at least 3 more hours. Filter the broth and return it to the pot, setting aside a bowl of it, to which you add the saffron threads and let them infuse. Salt the larger pot of broth to taste, and begin adding it slowly in a circular motion (to avoid splattering) to a wide, sautè pan big enough to accomodate the spaghetti. When the bottom is covered with broth, add the spaghetti, and cook over medium heat (high simmer) continuing to add hot broth ladleful by ladleful as the spaghetti absorbs it. Treat the spaghetti gently in this early phrase, so as not to break it. When the spaghetti is half cooked, pour in the saffron infusion and keep adding broth, little by little, until the spaghetti is cooked. Remove from heat. Add the knob of butter and grated grana padano, cover and let rest for two minutes. Mix, plate, and add a fresh grating of black pepper and more cheese to taste. Notes: To make a vegetarian broth, “toast” the vegetables (keeping the skin on the onion!) in the pan first, be- fore adding water. If you want to forego broth altogether, you can use salted hot water, but use the same “risot- to” method of cooking for the best results. If you use powdered saffron, add 1 sachet per person.

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Chickpea fusilli No. 48

Posted on by davide

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Tuscan Chickpea Fusilli n° 48
1 romanesco broccoli
1 burrata
80 g blanched hazelnuts
4 anchovies in oil (leave out for vegetarian version)
10 sun-dried cherry tomatoes
1 garlic clove
1 chili pepper
Extra virgin olive oil, as needed

DIRECTIONS

Toast the hazelnuts in a pan over low heat to avoid burning, then chop them into small pieces with a knife. Soak the sun-dried tomatoes in water while you boil the romanesco broccoli (whole with the leaves on). Smash the clove of garlic and put it in a sauté pan with the anchovies, chili pepper and olive oil, and sauté over low heat. Meanwhile, drain the broccoli when just tender, reserving the cooking water, and remove a few florets (4-5 for garnishing each plate). Set aside. Cut the rest into small pieces and sauté together with the red pepper, garlic and anchovies, adding a little of the cooking water. Then remove the chile pepper and the garlic and blend the rest adding more cooking water as necessary to obtain a creamy consistency. Salt the remaining cooking water and bring to the boil, then add the pasta. Pour the broccoli cream in a saute pan. Drain the fusilli, once cooked, directly into the pan with the broccoli cream. Add a little cooking water, if needed, and mix over low flame. Serve the pasta evenly enrobed in broccoli cream. To complete plating, cut the burrata in half, and pull out the “straciatella” from the inside. Dollop a bit on each portion of pasta, and garnish with the softened sun dried tomatoes, the broccoli florets, and the toasted hazelnuts. Notes: if you prefer, you can replace the burrata with mozzarella cut into cubes and added when plating. If you use normal sized sun-dried tomatoes, slice them after soaking. For a vegetarian version, leave out the anchovies.

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Penne Lisce No. 59

Posted on by davide

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Penne Lisce nº 59
450 g fresh tuna
1,5 kg onions
1 celery branch
1 large, or 2 small carrots
Bay leaf and basil, to taste

DIRECTIONS

Peel and thinly slice the onion; finely dice the celery and carrot; then cut the tuna into uniform, 1-cm (roughly half-inch) cubes. In a deep pan or stove-top casserole (preferably cast iron or otherwise adapted to slow cooking), heat abundant extra-virgin olive oil and add the chopped celery and carrot, and sauté so they begin to soften. Add the sliced onion, and toss over the heat for a few minutes, blending the flavors, without letting it burn. Cover and lower the flame until onion begins to sweat and turn clear. Add the tuna and mix. Toss in the bay leaf, cover and cook for 3 hours, turning every 30 minutes. When done cooking, remove the bay leaf, salt to taste and mix again. In abundant salted, boiling water, cook the Penne Lisce. While they cook, transfer the Genovese sauce to a sauté pan. When the pasta is cooked “al dente,” drain it directly into the sauté pan with a slotted spoon, leaving the cooking water. Sauté and toss, blending and allowing the pasta to absorb the sauce’s flavor, adding spoonfuls of the pasta cooking water to complete the cooking of the pasta and to regulate the density of the sauce. Remove from heat and stir in fresh basil. Plate, adding a grating of black pepper and fresh basil leaves as garnish. Your dish is served!

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Gluten Free Mezzi Rigatoni No. 51

Posted on by davide

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Gluten-free Mezzi Rigatoni n° 51 250 g delica pumpkin
3 fresh sweet Red Sausages of Castelpoto (or other)
Several sprigs of rosemary
80 g parmigiano reggiano
2 cloves garlic
100 ml dry white wine
Extra virgin olive oil as needed
Black pepper, to taste

DIRECTIONS

Cut the pumpkin in half, clean out the seeds, then cut each half in 5 slices and remove the peel. On a baking sheet lined with parchment, spread out 5 or so sprigs of rosemary, arrange the slices of pumpkin on top, then drizzle with olive oil and bake for 35 minutes at 180 °C. Once cooked, blend the pumpkin together with a little hot water to create a cream. Set aside. Skin the sausage, break it into smaller pieces with a knife, then sauté it in a pan with a little olive oil, crushed, unpeeled garlic and a couple sprigs of rosemary. Add the white wine and continue cooking. In boiling salted water, cook the gluten-free mezzi rigatoni. In the meantime, remove the rosemary and garlic from the sausage before adding the pumpkin cream and a bit of the cooking water. Mix. Remove the pasta with a slotted spoon directly into the pan when cooked, and cook together with the sauce adding more cooking water if necessary to regulate density. Salt and plate while very hot. Before serving, add a fresh grating of parmigiano reggiano and black pepper. Garnish with a small sprig of rosemary.

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Red Lentil Maccheroncelli® No. 7

Posted on by davide

INGREDIENTS

FOR 3 PEOPLE

360 g Rummo Red Lentil Maccheroncelli®️ n° 7
2 small fresh mackerel
1 lemon
1 orange Chives, to taste
1 clove garlic
1 shallot
1 carrot
1 celery stalk
2 light zucchinis
100 g fresh green peas
10 asparagus
Extra virgin olive oil as needed

DIRECTIONS

Fillet the mackerel, being careful to remove all the bones, then cut them lengthwise creating four fillets. Marinate the fillets with grated peel of lemon and orange, finely chopped chives, slivered garlic clove, olive oil and salt. Set aside. Prepare the vegetable ragù: cut the zucchinis in four, lengthwise, then in thin slices, shell the peas, prep the asparagus by removing the woody ends and peeling the tougher parts of the stalk, cutting them in small rounds while leaving the last 5 cm of the spears to be cut in half lengthwise. Prepare a fine dice of shallot, carrot and celery. This is our “soffritto.” Place these three vegetables with the prepped zucchinis, green peas and asparagus in a wide frying pan with olive oil and salt. When the vegetables begin to color, add a ladle of water and let them braise, covered until cooked but still slightly crunchy. Cook the pasta in salted boiling water. Meanwhile, in another frying pan, brown the four mackerel fillets which have been marinating. Once cooked according to the instructions on the pack, drain the pasta still “al dente” into the frying pan with the vegetable ragù. Toss to blend. Plate, topping each portion with a mackerel filet broken into 2-3 pieces.

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