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SPAGHETTI GLUTEN FREE

Gluten-free Spaghetti No. 3

Posted on by davide

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Gluten-free Spaghetti n° 3
700 g cauliflower
150 g dried tomatoes
Sage
Aged Pecorino
Salt

DIRECTIONS

Soak the dried tomatoes in a bowl with boiling, unsalted water for 30 minutes. Clean the cauliflower, removing the base and separating the florets. Scald them in boiling, unsalted water for 15 minutes. Meanwhile, cut the onion into very thin slices. In a casserole pan, sauté the onion with a few sage leaves. Drain the cauliflower and continue to cook it in the casserole pan with the onion, adding some pepper and tossing it briefly. Pour a ladle of unsalted boiling water. Break the florets with a wooden fork. Take the soaked tomatoes and cut them roughly and then toss them into the casserole pan. In a pot with abundant boiling salted water, cook the Gluten-free Spaghetti until one minute before the time indicated on the pack. Add to the cauliflower and mix with a ladle of cooking water. Away from the stove, drizzle with extra virgin olive oil, add some freshly grated Pecorino and serve. Enjoy!

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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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