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Sapore con leggerezza

Paccherotti® Lisci No.168

Posted on by davide

INGREDIENTS

FOR 3 PEOPLE

350 g Rummo Paccherotti®️ Lisci n° 168
250 g Eggplant
70 g cherry or date tomatoes
Extra virgin olive oil, as needed
Oregano, to taste
30 g fresh arugula
15 g grated pecorino
2 g garlic cloves
8-10 anchovy fillets

DIRECTIONS

Cut the eggplant in cubes, sprinkle with sea salt and let it rest to eliminate water and, in the process, any bitterness. Next, dry them and spread them on a baking sheet with the tomatoes cut in half. Season the vegetables with oil, salt, pepper and oregano to taste and roast for 10-15 minutes in 180/200o preheated oven. Meanwhile, prepare the pesto by blending the arugula, pecorino, garlic and olive oil. Cook the pasta in salted boiling water, drain them “al dente” following indications on the pack, and cook them quickly. Put the pasta in a large serving dish, drizzling with the pesto and adding the roasts vegetables. Garnish with anchovy fillets, broken into large pieces. Serve. Buon appetito!

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Whole Wheat Spaghetti Grossi No. 5

Posted on by davide

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Whole Wheat Spaghetti nº 5
6 artichokes
Mint leaves, to taste
2 cloves, garlic
Pecorino Romano, grated, as needed
Olive oil, as needed
Thyme sprigs

DIRECTIONS

Remove the toughest outer leaves of the artichokes, the spiny tips and the stalk. Cut each in half and remove the choke. Soak all in acidulated water to prevent them from blackening. Slice 5 of the 6 artichokes and sauté them in a wide pan with 2 crushed garlic cloves and some olive oil. Salt and pepper to taste. Add hot water from time to time until they are cooked (about 10 minutes). Cut the remaining artichoke in fine strips and fry in boiling oil. Strain and dry on paper towels, removing all excess oil. Set aside. Remove the garlic from the sauté pan. Then process about 1/3 of the cooked artichokes, a bit of cooking water, and the mint leaves using an immersion blender until creamy. Cook the spaghetti in salted boiling water, then drain while still “al dente” directly into the pan with the remaining cooked artichokes. Add some cooking water, toss quickly to blend, then add the artichoke cream and more cooking water as needed to create a well emulsified sauce as you keep tossing and blending. When the pasta’s cooked, remove from heat, add grated pecorino and olive oil, and mix well. Serve garnished with fried artichoke, freshly grated black pepper and thyme.

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Gluten Free Potato Gnocchi

Posted on by davide

INGREDIENTS

FOR 4 PEOPLE

500 g Rummo Gluten-Free Gnocchi
250 g fresh fava beans, shelled
1 dl extra virgin olive oil
1 clove garlic
100 g pecorino
5 mint leaves
Salt, as needed

DIRECTIONS

Shell the fresh fava beans and carefully eliminate the tougher external skin surrounding each bean (if necessary, this can be made easier by quickly blanching the shelled beans in boiling water). Next, blend the beans as you add the olive oil, grated pecorino, mint leaves and garlic (previously cut in slices). Adjust the salt depending on the salinity of the pecorino you’ve used (the more aged it is, the less salt you’ll need to add). Once ready, put the pesto in a hermetic container, cover with a thin layer of olive oil, cover and let sit for 12-24 hours in the vegetable bin of your refrigerator before use. Pour the Rummo Gluten-Free Gnocchi in abundant salted, boiling water. Once they float, remove them from the pan with a slotted spoon, and dress them while still hot with the fava bean pesto. To give your dish more intense flavor, add a grating of pecorino, a few whole fava beans, and a mint leaf before serving.

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Whole Wheat Fusilli No. 48

Posted on by davide

INGREDIENTS

FOR 4 PEOPLE

400 g Rummo Whole Wheat Fusilli n° 48
4 artichokes
1 clove garlic
1/2 glass dry white wine
Extra virgin olive oil, as needed
Salt and pepper
1/2 lemon
Fresh mint leaves, to taste

DIRECTIONS

Clean the artichokes, keeping the first 5 cm of stalk right under the “head,” which will later be peeled and boiled in salted water with the clove of garlic. Back to the cleaning: Remove the tougher outer petals, then cut off the sharp points and cut each artichoke head in half. Clean the heart by cutting out the choke, the fine hairs on the inside, then cut the petals in a fine julienne. Between each operation, the artichokes must be submerged in acidulated water to keep from blackening. Brown the julienned artichokes well in a pan, then deglaze with the wine and adjust the seasoning. Cook the pasta in boiling water, and in the meantime, blend the boiled stalks with a bit of the cooking water, the boiled clove of garlic and some spoonfuls of olive oil. Once the pasta’s cooked, drain it directly into the pan with the artichokes and the mint leaves, torn by hand. Serve in a plate, adding the emulsion in dollops on the surface.

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Spaghetti Grossi Quadrati No. 221

Posted on by davide

INGREDIENTS

FOR 4 PEOPLE

400 g Rummo Spaghetti Grossi Quadrati n° 221
3 medium light green zucchinis
4 zucchini flowers
50 g breadcrumbs
Extra virgin olive oil, as needed
1/2 clove garlic
10 basil leaves
Dried red pepper
50 g blanched almonds
80 g pecorino romano, grated

DIRECTIONS

Cut the zucchinis in uniform, lengthwise slices, leave them unsalted and grill, then leave to cool. In a mixer, blend the basil leaves with 50 g of olive oil. Set aside 3 or 4 spoonfuls of the basil oil to use later. To the basil oil left in the mixer, add the grilled zucchinis, almonds, grated pecorino, and 1/2 clove of garlic. Blend until you’ve got a uniform paste. Adjust the salt if necessary (the zucchinis weren’t salted in order to maintain balance with the saltiness of the pecorino). Pass the zucchini flowers through the basil oil you’ve set aside, then pat them in the beadcrumbs, coating them, and place them in a 190°C oven on the ventilated grill setting for a few minutes (until they color nicely). Meanwhile, cook the pasta, drain it, and mix with the zucchini pesto. Plate, garnishing each of the four servings with one crispy, breaded zucchini flower.

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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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