PACCHEROTTI RIGATI

INGREDIENTS

FOR 2 PEOPLE

250 g Wholewheat Rummo Spaghetti Grossi N° 5
400 g salt cod
50 g raisins
90 g pine nuts
1 organic lemon
2 garlic cloves
chives
2 bay leaves
salt
extra virgin olive oil

DIRECTIONS

Soak the raisins for 30 minutes. In the meantime, cut the desalted salt cod. Place it in a pot with plenty of water, garlic, half a lemon, and bay leaves, and cook for 20 minutes, skimming occasionally. Once cooked, remove the skin and bones. Dry the skin with paper towels, then fry it in sunflower oil. Using a whisk, break up the salt cod, gradually adding oil and the fish cooking water, and continue to whisk until the fish becomes fluffy. Chop the chives and toast the pine nuts gently over a very low heat. Cook the Spaghetti grpsso in a pot of boiling salted water. Meanwhile, take the creamed salt cod and add a ladleful of the cooking water to bring it up to temperature. Three minutes before the cooking time on the pack, transfer the spaghetti to the saucepan with the salt cod and finish cooking the pasta. Remove from the heat, add the toasted pine nuts and raisins and mix to combine the flavors. Serve with some freshly grated pepper, some extra creamed salt cod, chives, and the fried salt cod skin. Bon appetit!

INGREDIENTS

FOR 2 PEOPLE

250 g Paccherotti® Rigati N° 195 Rummo
500 g cherry tomatoes
1 head of garlic
thyme
marjoram
basil
chili pepper
Parmigiano Reggiano
pepper
salt
extra virgin olive oil

DIRECTIONS

Cut the cherry tomatoes in half. Line a baking sheet with parchment paper and place the tomatoes on it. Add a head of garlic cut in half, a few sprigs of basil, thyme, and marjoram. Season with chili pepper, salt, pepper, and oil. Bake in the oven at 425°F for 20 minutes. Remove the herbs. Take 3/4 of the tomatoes and blend them with 3 or 4 roasted garlic cloves. Grate the Parmigiano Reggiano cheese and set aside. Cook the Paccherotti® Rigati N° 195 in plenty of boiling salted water. Right before the pasta is ready, transfer the cream of roasted tomatoes to a sauté pan over a lively flame, adding cooking water if necessary. Three minutes before the cooking time on the pack, transfer the pasta to the saucepan and toss it with the tomato cream. One minute before, add the remaining cherry tomatoes. Remove from the heat, add some basil and a little Parmigiano Reggiano cheese and mix. Serve with some freshly ground pepper and Parmigiano Reggiano. Bon appetit!

INGREDIENTS

FOR 2 PEOPLE

250 g Mafaldotte® N° 159 Rummo
200 g dried borlotti beans
100 g pancetta
240 g celery, carrot, and onions
240 g cherry tomatoes
1 garlic clove
rosemary
bay leaves
Pecorino
salt
extra virgin olive oil

DIRECTIONS

Soak the beans for 12 hours. Prepare a vegetable broth with a stalk of celery, a carrot, an onion, and a bay leaf and cook for 50 minutes. Meanwhile, chop the pancetta separately, then the celery, onion, and garlic clove. Cut the cherry tomatoes in half. Using a clay pot with a heat diffuser, pour in some oil, then brown the pancetta. Add the chopped celery and onion and finally the halved cherry tomatoes. Pour the soaked beans into the pot and cover with the broth and a sprig of rosemary. Cover with a lid and cook for 50 minutes. Blend one third of the contents. Pour the resulting cream into the pot. Add salt and then cook the mafaldotte directly in the same pot, gradually adding the vegetable broth to obtain a creamy consistency. Once cooked, remove from the heat for a minute before adding grated Pecorino. Serve on plates with some freshly-grated pepper and a drizzle of oil. Bon appetit!

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Paccherotti® Rigati n° 195
150 g cherry tomatoes
2 eggplants
250 g smoked provola
60 g pitted Taggiasca olives
50 g salted capers
1 small onion
1 garlic clove
Basil, to taste
40 g Parmigiano Reggiano
Extra virgin olive oil, as needed
Salt, to taste

DIRECTIONS

After desalinating the capers, slice the onion, then peel and slice the eggplant. Heat the oil in a saucepan over low heat. Stir in the onion and eggplant. Add salt, and cook for 35 minutes, covering with a lid. Once cooked, set aside in a bowl. Meanwhile, dice the provola cheese and cut the cherry tomatoes in half. Set aside. In the same saucepan where you cooked the eggplant, heat some oil, garlic and add the cherry tomatoes. Cover with the lid and cook for 10 minutes. Add the Taggiasca olives and capers and cook with the lid on for another 10 minutes. Then add the cooked eggplants, mix for a few minutes and, after turning off the flame, add a few basil leaves while continuing to stir. Cook the Paccherotti® in a pot of salted boiling water and drain them while still al dente directly into the saucepan with the sauce after removing the garlic. Reserve cooking water. Finish cooking in the saucepan by adding cooking water from time to time as necessary. Stir and toss to mix. Remove from the heat. Let the pasta rest for about one minute, then add the smoked provola and Parmigiano Reggiano. Add the basil and mix. Serve, adding a few more basil leaves as garnish. Ready to be enjoyed!