{"id":31313,"date":"2022-04-01T12:41:01","date_gmt":"2022-04-01T10:41:01","guid":{"rendered":"https:\/\/www.pastarummo.it\/products\/rummo-fusillotti-n155\/"},"modified":"2022-04-01T16:26:03","modified_gmt":"2022-04-01T14:26:03","slug":"fusillotti-n155","status":"publish","type":"post","link":"https:\/\/www.pastarummo.it\/en\/recipes\/fusillotti-n155\/","title":{"rendered":"Fusillotti\u00ae N\u00b0155"},"content":{"rendered":"\n
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INGREDIENTS<\/h3>\n\n\n\n

FOR 4 PEOPLE<\/strong><\/p>\n\n\n\n

360 g Rummo Fusillotti\u00ae N\u00b0155
3 cherry tomatoes
50 g almonds
60 g aged pecorino cheese
12-15 fresh basil leaves
1 clove red garlic
Extra virgin olive oil
Salt and pepper, to taste
50 g sheep (or cow) ricotta cheese
20 g anchovy fillets, in oil<\/em><\/p>\n<\/div>\n\n\n\n

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DIRECTIONS<\/h3>\n\n\n\n

Score the tomato skins with an X and immerse them in boiling, salted water for 10-15 seconds. Then put in iced water and remove the skin. Slice, removing the seeds and the acqueous part inside, obtaining a pure pulp. Put aside. In a blender, blend the almonds with pecorino cheese, garlic and 2\/3 of the basil leaves. Add the raw tomato slices and season with salt and pepper to taste. Blend. Set the mixture aside. Chop the anchovy fillets. Smooth the ricotta by passing it through a sieve. Add pecorino, the chopped anchovy fillets and 2 or 3 finely chopped basil leaves. Mix. Set aside. In a pot of boiling, salted water, cook the Fusillotti\u00ae for about 13 minutes. Drain the pasta. In a platter, mix the pasta with the tomato-based mixture (the Trapanese pesto). To finish, garnish with the seasoned ricotta using a sac \u00e0 poche. Serve.<\/p>\n\n\n\n

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ALL RECIPES<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

INGREDIENTS FOR 4 PEOPLE 360 g Rummo Fusillotti\u00ae N\u00b01553 cherry tomatoes50 g almonds60 g aged pecorino cheese12-15 fresh basil leaves1 clove red garlicExtra virgin olive oilSalt and pepper, to taste50 g sheep (or cow) ricotta cheese20 g anchovy fillets, in oil DIRECTIONS Score the tomato skins with an X and immerse them in boiling, salted […]<\/p>\n","protected":false},"author":5,"featured_media":30222,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[255],"tags":[1917,1901],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2022\/03\/22_FUSILLOTTI_AL_PESTO_TRAPANESE.jpg",400,400,false],"thumbnail":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2022\/03\/22_FUSILLOTTI_AL_PESTO_TRAPANESE.jpg",400,400,false],"medium":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2022\/03\/22_FUSILLOTTI_AL_PESTO_TRAPANESE.jpg",400,400,false],"medium_large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2022\/03\/22_FUSILLOTTI_AL_PESTO_TRAPANESE.jpg",400,400,false],"large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2022\/03\/22_FUSILLOTTI_AL_PESTO_TRAPANESE.jpg",400,400,false],"1536x1536":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2022\/03\/22_FUSILLOTTI_AL_PESTO_TRAPANESE.jpg",400,400,false],"2048x2048":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2022\/03\/22_FUSILLOTTI_AL_PESTO_TRAPANESE.jpg",400,400,false]},"uagb_author_info":{"display_name":"pastarummo","author_link":"https:\/\/www.pastarummo.it\/en\/author\/pastarummo\/"},"uagb_comment_info":0,"uagb_excerpt":"INGREDIENTS FOR 4 PEOPLE 360 g Rummo Fusillotti\u00ae N\u00b01553 cherry tomatoes50 g almonds60 g aged pecorino cheese12-15 fresh basil leaves1 clove red garlicExtra virgin olive oilSalt and pepper, to taste50 g sheep (or cow) ricotta cheese20 g anchovy fillets, in oil DIRECTIONS Score the tomato skins with an X and immerse them in boiling, salted…","yoast_head":"\nFusillotti\u00ae N\u00b0155 | Pasta Rummo - 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