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Campanian Tradition

Spaghetti No. 3

Posted on by davide

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Spaghetti n° 3
1 kg freshest clams in their shells
Bottarga (salted & dried mullet or tuna roe), to taste
Lemon zest, to taste
Parsley
1 chili pepper
2 cloves of garlic
1⁄2 glass dry white wine

DIRECTIONS

Soak the clams in salted water (40 g of fine sea salt to a liter of water). Meanwhile, use a peeler to remove several strips of zest from a lemon, finely chop the leaves from a few sprigs of parsley (set aside). In a wide sauté pan, sauté the remaining parsley stems, garlic, lemon zest and chili pepper in olive oil. When the clams have released their salt and grit, rinse them and pour them into the same pan. Sauté quickly. Add the wine, toss a few times to blend, then cover and cook until the alcohol evaporates. Remove the clam shells one by one as they open (to avoid overcooking) until all open. (Never force a shell to open. If it stays closed, do not serve or eat it.) Keep the cooking liquid (this is called “acqua santa” or “holy water” in Naples) and filter it to remove the garlic, zest, chili pepper, parsley stems and any grit. Remove ⅔ of the clams from their shells (using another shell is an excellent method!) and let them sit in the “acqua santa.” Set aside the other 1/3, still in their shells. Salt a pot of water, bring it to a boil and cook the spaghetti, draining when still extremely “al dente” (almost uncooked) directly into the sauté pan. Add a little of the pasta’s cooking water and some of the filtered liquid. Sauté briefly. Add the remaining “acqua santa” with the shelled clams as well as the clams still in their shells. Continue tossing and sautéing, adding some chopped parsley, mixing the flavors and finishing the cooking of the spaghetti. Plate, paying attention to finish each serving with a proper ratio of shelled and unshelled clams and some creamy sauce from the pan. Finish with a drizzle of olive oil and a grating of bottarga to taste. Buon appetito!

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Zita Tagliati No. 36

Posted on by davide

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Zita Tagliati nº 36
100 g Lardo of Colonnata (or fatback)
400 g tinned peeled tomatoes
1 onion
1 chili pepper
Fresh basil leaves, to taste
Pecorino Romano, grated, as needed

DIRECTIONS

Chop the onion and set aside. Slice the fatback thinly then beat it with the spine of the knife (so as not to dull the cutting edge!), breaking the fibers, but not cutting through, until you obtain a spreadable consistency. Melt the lard in a sauté pan over a medium flame, add the onion, the whole chili pepper and basil leaves, and lightly brown. Add the tomatoes and juice, mashing them a bit with your spoon or ladle, and add fine salt. In the meantime, pour the pasta in a deep pan of boiling salted water and cook until still very “al dente”. Drain the pasta directly into the sauce. Add a little of the hot pasta water and mix to complete cooking. Remove from heat and add grated Pecorino Romano, more fresh basil leaves, and mix. Plate, adding even more grated cheese and a sprig of basil to garnish. The plate is ready!

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Spaghetti Grossi No. 5

Posted on by davide

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Spaghetti Grossi n° 5
500 g fresh green pea pods
150 g pancetta (bacon)
1 onion
Fresh basil leaves
100 g Parmigiano Reggiano cheese Cheese rinds (leftover)

DIRECTIONS

Prep: Shell the peas. Grate the Parmesan adding a freshly milled black pepper, to taste. Cut any leftover cheese rinds you have into cubes. Slice the pancetta (bacon) into strips. Peel and finely dice the onion. Put on a pot of unsalted water to boil. Break the spaghetti in 3 parts. Heat olive oil in an ample sauté pan and add the sliced bacon. Once cooked, set aside. In the same pan you cooked the bacon in, add the onion, and peas. Sauté quickly in the residual fat, then add a bit of the cooking water, cover and cook for 5 minutes. Using an immersion blender, blend about a third (⅓) of the peas and onions, adding a small amount of boiling water, just the amount needed to obtain a cream. Set aside. Throw the broken spaghetti into the sauté pan with the remaining peas and onions and add more boiling water, continuing to mix as the pasta cooks and the flavors blend. Add the cheese crusts and more boiling water as needed, continuing to mix the flavors and cook the pasta. Towards the end, add the cream of peas, and mix, cooking just long enough to perfect both the consistency of the pasta and the density of the cream. Remove from the flame. Add the crispy bacon and, after one minute, the grated parmesan. Stir and stir, to thoroughly blend the cheese into the creamy sauce. Add fresh basil leaves, mix for a couple minutes. Plate, adding a few more leaves as garnish. Buon appetito!

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Spaghetti Grossi No. 5

Posted on by davide

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Spaghetti Grossi n° 5
10-15 cherry tomatoes
400 g tinned peeled tomatoes
2 garlic cloves
Fresh basil
Hard grated cheeses (parmigiano, pecorino, etc.)
Chili pepper Salt, as needed

DIRECTIONS

Cut the cherry tomatoes in half and set aside. Using your hands, squeeze the tinned, peeled tomatoes and mix the resulting pulp with the juice. Set aside. In a pan with a generous drizzle of olive oil, sauté the garlic and couple chili peppers, adding a sprig of basil. When the garlic is begins to color, add the tomato pulp and juice and the cut cherry tomatoes and let cook, over a slow flame, for 15 minutes. In the meantime, heat abundant salted water in a deep pot. When the water starts to boil, add the spaghetti, and while the spaghetti cooks, grate your cheeses. Remove the garlic from the sauce and add a pinch of salt. Mix. Remove the pasta while still al dente into the pan with the sauce, reserving the cooking water. Toss adding a ladleful of the pasta’s cooking water to blend flavors. Turn off the flame and add a handful of grated cheese, mix. Continue tossing over low flame, add-ing cooking water, adjusting the creaminess of the sauce and allowing the pasta to fully absorb the sauce’s flavor. Turn off the flame. Add several small leaves of basil, more grated cheese, and a drizzle of olive oil. Serve with a final grating of cheese.

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Potato Gnocchi

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

500 g Rummo Potato Gnocchi
1 garlic clove
3 tablespoons extra virgin olive oil
200 g whole cherry tomatoes
500 g tomato puree
Salt, a pinch
250 g “fior di latte” or mozzarella cheese
Grated Parmesan, to taste
Fresh basil leaves, to taste

DIRECTIONS

In a sauté pan, gently brown a clove of garlic in extra virgin olive oil. Add 500 g of tomato puree, salt, and cook gently over low heat with the lid on, stirring occasionally, for 30 minutes. For extra flavor and texture, you can add 200 g of whole cherry tomatoes. In the meantime, drain 250 g of “fior di latte” or mozzarella cheese so that it doesn’t release excessive milk into the final dish. Dice or slice the cheese. In abundant salted water, boil the Rummo Gnocchi until they float to the surface. Drain. Mix them with the tomato sauce, removing the garlic and adding the “fior di latte” or mozzarella cheese and fresh basil leaves. Sauté until the mozzarella is stringy. Serve by adding more fresh basil leaves, a sprinkling of grated Parmesan and a drizzle of extra virgin olive oil.

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Spaghetti Grossi No.5

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Spaghetti Grossi N°5
600 g zucchini
80-100 g provolone del Monaco, grated
1 bunch of basil
1 garlic clove
Salt and pepper to taste
Extra virgin olive oil

DIRECTIONS

Cut the zucchini into rounds with a mandoline and fry them at a high temperature. The fried zucchini should be dry and crispy. Place the fried zucchini slices on absorbent paper, making sure not to overlap them. Cook the Spaghetti Grossi in abundant salted, boiling water. It’s important to keep the cooking water which you’ll use later. In a frying pan, sauté the garlic in olive oil then remove. Add the cooked pasta to the garlic-infused oil and stir quickly. Turn off the flame. Stir in the provolone cheese, diluting it with the reserved cooking water, using only the heat of the pasta and water to melt it. Add the fried zucchini slices (previously seasoned with salt) and garnish with an emulsion of fresh basil blended with extra virgin olive oil.

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Spaghetti Grossi N°5

Posted on by pastarummo

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Spaghetti Grossi N°5
500 g zucchini
100 g butter
100 g aged provolone, finely grated
Olive oil
Basil leaves, to taste
Salt and pepper, as needed

DIRECTIONS

In preparation, grate the cheese and set aside. Wash, dry and slice the zucchini in 5 mm thick rounds. Toss them in flour, coating evenly, and fry in heated olive oil until golden and tender. Remove from oil with a slotted spoon and set aside. Cook the pasta in salted boiling water for 8 minutes, 3 minutes less than the recommended cooking time. While the pasta is still boiling, heat a drizzle of olive oil and a knob of butter in a wide sauté pan. Add the fried zucchini and a ladleful of cooking water from the pasta. Add the drained spaghetti (reserving the cooking water), sautéing all together for 3 minutes to finalize the cooking of the pasta and to coax the starch out of it, creating a creamy consistency. Add more cooking water if necessary. Remove from heat. Add abundant fresh basil leaves, the grated cheese and a drizzle of olive oil. Toss vigorously. Serve garnished with a basil leaf, and a fresh grating of cheese and pepper to taste.

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Egg Fettuccine No.94

Posted on by pastarummo

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Egg Nest Fettuccine N°94
3 eggs
100 g Italian sausage
100 g ground meat
100 g mozzarella, cut in cubes
100 g baked ham, cut in cubes
80 g green peas
2 spring onions
100 ml milk
50 g pecorino, grated
80 g parmesan cheese, grated
8 basil leaves
100 ml white wine
Salt and pepper, to taste
Extra virgin olive oil, as needed
Butter, as needed

DIRECTIONS

First, make the meatballs: Salt the ground meat to taste. Form 1-cm meatballs, dust them in flour, fry them, and season with pepper. Thinly slice the onions, and lightly brown them in a bit of olive oil. Add the sausage and sauté, breaking into as small pieces as possible, tossing to blend the flavors. Deglaze with white wine, allowing the alcohol to evaporate. Add the peas and 1/2 cup of boiling water and let cook until tender. Meanwhile, beat the three eggs with a pinch of salt. Add the grated cheeses and milk, blending well to create a creamy mixture. In a large pot of salted boiling water, cook the fettuccine for 3 minutes. Remove, still “al dente”, directly into the pan with the sausage and peas, and sauté. Remove from the flame and add meatballs, cubed ham, the cheese and egg mixture, and the cubed mozzarella. Butter a baking dish and coat with breadcrumbs. Pour the pasta mixture now including all the ingredients into the pan. Dust with breadcrumbs and dot with butter. Bake for 30 minutes at 180º C.

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SPAGHETTI Nº3

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Spaghetti N°3
4 eggs
50 ml milk (optional)
Extra virgin olive oil
80 g grated Parmesan
Breadcrumbs
100 g cooked ham
100 g scamorza
Salt and pepper to taste

DIRECTIONS

Cut the scamorza and the ham into small cubes. Beat the eggs with the grated parmesan, salt and pepper. In salted boiling water, cook the Spaghetti for 7 minutes (they’ll still be firm). Oil 8 small baking cups, coat with breadcrumbs. Toss the spaghetti, egg mixture, ham and scamorza together and fill the cups. Cook in ventilated 180º C oven for 25 minutes.

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PENNE LISCE Nº59

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Penne Lisce N°59
4 medium zucchini
1 garlic clove
45 ml extra virgin olive oil
Parmesan, for grating

DIRECTIONS

Slice the zucchini into thin rounds. Crush the garlic and remove skin. Sauté the garlic in the olive oil. Add the zucchini rounds and sauté a few minutes more. Bring water to a boil in an ample pot, add salt. Cook the Penne Lisce for 10 minutes. Drain and toss into the sauté pan with the zucchini. (Add a cup of the water from the pasta if you wish.) Sprinkle with grated parmesan and serve.

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RICCIOLI Nº54

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Riccioli N°54
300 g cherry tomatoes
1 clove garlic
Basil
4 spoons extra virgin olive oil
250 g mozzarella

DIRECTIONS

Chop the cherry tomatoes in quarters. Dice the mozzarella. Bring water to a boil in an ample pot, and salt generously. Cook the Riccioli for 7 minutes. Put the olive oil in a bowl and add the garlic (mashed through a hand press), the cherry tomatoes and the mozzarella. Drain the cooked pasta and add to the sauce. Mix well. Add the basil. Serve. 

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