{"id":45675,"date":"2025-07-21T14:47:48","date_gmt":"2025-07-21T12:47:48","guid":{"rendered":"https:\/\/www.pastarummo.it\/?p=45675"},"modified":"2025-07-21T14:48:08","modified_gmt":"2025-07-21T12:48:08","slug":"riccioli-n-54-with-seasonal-vegetables","status":"publish","type":"post","link":"https:\/\/www.pastarummo.it\/en\/recipes\/riccioli-n-54-with-seasonal-vegetables\/","title":{"rendered":"Riccioli  No. 54"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"RICCIOLI n\u00b0 54 con VERDURE di STAGIONE\" width=\"1260\" height=\"709\" src=\"https:\/\/www.youtube.com\/embed\/y0YnwbTDUaU?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe> \n<\/div><\/figure>\n\n\n\n<div class=\"wp-container-5 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-container-4 wp-block-columns\">\n<div class=\"wp-container-1 wp-block-column\">\n<h3 id=\"h-ingredients\">INGREDIENTS<\/h3>\n\n\n\n<p><strong>FOR 2 PEOPLE<\/strong><\/p>\n\n\n\n<p><em>250 g Rummo Riccioli N\u00b0 54<br>1 eggplant<br>1 carrot<br>1 zucchini<br>1 spring onion<br>Basil<br>Parmigiano Reggiano<br>Sale<br>Pepper<br>Extra virgin olive oil<\/em><\/p>\n<\/div>\n\n\n\n<div class=\"wp-container-3 wp-block-column\">\n<h3 id=\"h-directions\">DIRECTIONS<\/h3>\n\n\n\n<p>Peel the carrot and cut it into sticks. Cut the zucchini and eggplant in sticks too, and set aside. Slice the spring onion.\nIn a saut\u00e9 pan, warm up lots of oil, then fry each vegetable separately until nice and golden, then place them on some kitchen paper to absorb any oil in excess. Saut\u00e9 the spring onion very briefly, only for 30-60 seconds.\nMeanwhile, cook the Riccioli N\u00b0 54 in abundant boiling salted water, remove them from the pot one minute and a half before their cooking time (see the pack for details) and spread them on a dripping pan or sheet pan so they can cool down faster.\nPour the vegetables in a salad bowl, season with salt, pepper and basil, add the pasta and a generous handful of Parmigiano Reggiano. Mix well and enjoy!<\/p>\n\n\n\n<div class=\"wp-container-2 wp-block-buttons\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link\" href=\"https:\/\/www.pastarummo.it\/en\/recipes\/\">ALL RECIPES<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<p><\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS FOR 2 PEOPLE 250 g Rummo Riccioli N\u00b0 541 eggplant1 carrot1 zucchini1 spring onionBasilParmigiano ReggianoSalePepperExtra virgin olive oil DIRECTIONS Peel the carrot and cut it into sticks. Cut the zucchini and eggplant in sticks too, and set aside. Slice the spring onion. In a saut\u00e9 pan, warm up lots of oil, then fry each [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":8,"featured_media":45683,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[255],"tags":[1935],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2025\/07\/Master_Preview.jpg",1080,1080,false],"thumbnail":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2025\/07\/Master_Preview.jpg",1080,1080,false],"medium":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2025\/07\/Master_Preview.jpg",1080,1080,false],"medium_large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2025\/07\/Master_Preview-768x768.jpg",768,768,true],"large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2025\/07\/Master_Preview.jpg",1080,1080,false],"1536x1536":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2025\/07\/Master_Preview.jpg",1080,1080,false],"2048x2048":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2025\/07\/Master_Preview.jpg",1080,1080,false]},"uagb_author_info":{"display_name":"davide","author_link":"https:\/\/www.pastarummo.it\/en\/author\/davide\/"},"uagb_comment_info":0,"uagb_excerpt":"INGREDIENTS FOR 2 PEOPLE 250 g Rummo Riccioli N\u00b0 541 eggplant1 carrot1 zucchini1 spring onionBasilParmigiano ReggianoSalePepperExtra virgin olive oil DIRECTIONS Peel the carrot and cut it into sticks. Cut the zucchini and eggplant in sticks too, and set aside. Slice the spring onion. In a saut\u00e9 pan, warm up lots of oil, then fry each&hellip;","yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v15.2.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Riccioli No. 54 | Pasta Rummo - Lenta Lavorazione<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.pastarummo.it\/en\/recipes\/riccioli-n-54-with-seasonal-vegetables\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Riccioli No. 54 | Pasta Rummo - Lenta Lavorazione\" \/>\n<meta property=\"og:description\" content=\"INGREDIENTS FOR 2 PEOPLE 250 g Rummo Riccioli N\u00b0 541 eggplant1 carrot1 zucchini1 spring onionBasilParmigiano ReggianoSalePepperExtra virgin olive oil DIRECTIONS Peel the carrot and cut it into sticks. Cut the zucchini and eggplant in sticks too, and set aside. Slice the spring onion. In a saut\u00e9 pan, warm up lots of oil, then fry each [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.pastarummo.it\/en\/recipes\/riccioli-n-54-with-seasonal-vegetables\/\" \/>\n<meta property=\"og:site_name\" content=\"Pasta Rummo - Lenta Lavorazione\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/it-it.facebook.com\/pastarummo\/\" \/>\n<meta property=\"article:published_time\" content=\"2025-07-21T12:47:48+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-21T12:48:08+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.pastarummo.it\/wp-content\/uploads\/2025\/07\/Master_Preview.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1080\" \/>\n\t<meta property=\"og:image:height\" content=\"1080\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\">\n\t<meta name=\"twitter:data1\" content=\"davide\">\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\">\n\t<meta name=\"twitter:data2\" content=\"1 minute\">\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.pastarummo.it\/en\/#organization\",\"name\":\"Rummo S.p.A.\",\"url\":\"https:\/\/www.pastarummo.it\/en\/\",\"sameAs\":[\"https:\/\/it-it.facebook.com\/pastarummo\/\",\"https:\/\/www.instagram.com\/pasta_rummo\/?hl=it\",\"https:\/\/it.linkedin.com\/company\/rummo-s.p.a.\",\"https:\/\/www.youtube.com\/channel\/UCJvDvA6siKVw6p82txwmLOQ\/\"],\"logo\":{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/www.pastarummo.it\/en\/#logo\",\"inLanguage\":\"en-GB\",\"url\":\"https:\/\/www.pastarummo.it\/wp-content\/uploads\/2019\/04\/logo_rummo.png\",\"width\":240,\"height\":132,\"caption\":\"Rummo S.p.A.\"},\"image\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/#logo\"}},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.pastarummo.it\/en\/#website\",\"url\":\"https:\/\/www.pastarummo.it\/en\/\",\"name\":\"Pasta Rummo - Lenta Lavorazione\",\"description\":\"Pasta Rummo - Lenta Lavorazione\",\"publisher\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":\"https:\/\/www.pastarummo.it\/en\/?s={search_term_string}\",\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-GB\"},{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/www.pastarummo.it\/en\/recipes\/riccioli-n-54-with-seasonal-vegetables\/#primaryimage\",\"inLanguage\":\"en-GB\",\"url\":\"https:\/\/www.pastarummo.it\/wp-content\/uploads\/2025\/07\/Master_Preview.jpg\",\"width\":1080,\"height\":1080},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.pastarummo.it\/en\/recipes\/riccioli-n-54-with-seasonal-vegetables\/#webpage\",\"url\":\"https:\/\/www.pastarummo.it\/en\/recipes\/riccioli-n-54-with-seasonal-vegetables\/\",\"name\":\"Riccioli No. 54 | Pasta Rummo - Lenta Lavorazione\",\"isPartOf\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/recipes\/riccioli-n-54-with-seasonal-vegetables\/#primaryimage\"},\"datePublished\":\"2025-07-21T12:47:48+00:00\",\"dateModified\":\"2025-07-21T12:48:08+00:00\",\"inLanguage\":\"en-GB\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.pastarummo.it\/en\/recipes\/riccioli-n-54-with-seasonal-vegetables\/\"]}]},{\"@type\":\"Article\",\"@id\":\"https:\/\/www.pastarummo.it\/en\/recipes\/riccioli-n-54-with-seasonal-vegetables\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/recipes\/riccioli-n-54-with-seasonal-vegetables\/#webpage\"},\"author\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/#\/schema\/person\/19d0fa6bf67d5222472f7e8063e1725a\"},\"headline\":\"Riccioli No. 54\",\"datePublished\":\"2025-07-21T12:47:48+00:00\",\"dateModified\":\"2025-07-21T12:48:08+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/recipes\/riccioli-n-54-with-seasonal-vegetables\/#webpage\"},\"publisher\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/recipes\/riccioli-n-54-with-seasonal-vegetables\/#primaryimage\"},\"keywords\":\"RICCIOLI\",\"articleSection\":\"RECIPES &amp; 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