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Great Classics

Stelline No. 22

Posted on by davide

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Stelline n° 22
1 piece of stewing beef
1 each celery stalk, carrot, onion
Bay leaf, peppercorns & clove
Grana Padano, to taste
For the option, you’ll need fresh eggs, a knob of butter, nutmeg and pepper

DIRECTIONS

Make broth: cut meat in chunks and place in the bottom of a wide, deep pot. Slice the carrot and celery in big pieces. Cut the onion (skin on) in half and insert a couple cloves on cut side. Place the carrot, celery and onion half (with cloves) in pot along with the meat, adding black peppercorns and a bay leaf. Cover with cold water and cook over low heat, removing any foam that develops on top, then continue to simmer over low heat, covered, for at least 3 hours. Filter the broth and pour the portion you want to use into a pot. Place over heat, add coarse sea salt to taste, and bring to a boil. Pour in the Stelline and cook as indicated on the package. Serve, adding grated Grana Padano. Option with egg: make a mixture of egg, 60 g of Grana Padano and a grating of nutmeg which you beat into the broth while the pasta is cooking. Plate and serve with a grating of fresh black pepper. Vegetarian option: to make a vegetarian broth, first “toast” the vegetables (keeping the skin on the onion!) in the pan before adding water.

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Spaghetti No. 3

Posted on by davide

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Spaghetti n° 3
2 cloves of garlic
Extra virgin olive oil, as needed
Fresh red chili pepper, to taste
4 tinned anchovies
Parsley, to taste
½ Neapolitan tarallo, to taste

DIRECTIONS

After peeling and finely chopping 2 cloves of garlic, smash and rub them with the side of the knife blade until reaching a creamy consistency. Chop a few leaves of parsley and cut the chili pepper into very thin slices. Bring a pot of abundant boiling, salted water to the boil and the pasta (which you’ll cook for half the recommended time). In a pan, heat over a low flame the olive oil and add the anchovies. When they’ve cooked (i.e. dissolved) add the garlic. Turn off the flame and add a ladleful of the pasta cooking water so the garlic doesn’t burn. Add the chopped chili pepper, then, at half the pasta’s cooking time (see 3) transfer the pasta directly into the same sauté pan and finish cooking it with the garlic, oil and chili pepper over high heat, adding reserved cooking water as needed until the spaghetti are cooked. Toss to mix flavors well, and remove from flame. Add the chopped garlic. Plate, adding the sauce from the pan as desired, and topping with crumbled tarallo. Buon appetito!

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Bucatini No. 6

Posted on by davide

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Bucatini n° 6
200 g cured pork cheek (guanciale)
400 g tinned tomatoes
100 ml white wine
1 chili pepper
Pecorino Romano, to taste

DIRECTIONS

Remove the rind, and slice the pork in strips, then start sautéing it, adding the whole chili pepper. When the pork cheek is crispy and browned, pour in the white wine. As soon as the alcohol has cooked off, remove the pork from the pan (set aside), and add the tomatoes in its place. Mash them with the back of a spoon or fork and cook. Meanwhile, cook the bucatini in a large pot of salted boiling water and drain them when still “al dente” directly into the pan with the sauce. Add a little of the pasta’s cooking water, then add the crispy pork cheek and mix. Remove from heat. Add the pecorino bits at a time, mixing well in between additions. Plate, add more grated cheese and—be ready to indulge!

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Linguine No. 13

Posted on by davide

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Linguine n° 13
800 g peeled, tinned tomatoes
5 canned anchovies
90 g pitted taggiasche olives
2 cloves garlic
60 g salted capers, desalinated
Fresh basil leaves
Chili pepper
Parsley

DIRECTIONS

After desalinating the capers, finely chop a few sprigs of parsley.
In a sauté pan with olive oil, over a gentle flame, cook the anchovies and garlic. Add a few parsley stems, and cook until anchovies dissolve. Add finely sliced chili pepper, then throw in the tomatoes, mashing them. Once half cooked, remove the parsley stems and throw in the chopped capers and pitted olives.
Meanwhile, in abundant boiling salted water, cook the Linguine. Drain them 2 minutes prior to the recommended cooking time, and transferring them directly into the pan with the sauce. (Reserve cooking water).
Mix and toss, adding, as needed, small quantities of cooking water to finish cooking the pasta. Remove from the flame and add chopped parsley. Mix. Plate, adding a final sprinkling of chopped parsley.
Buon appetito!

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Whole Wheat Spaghetti Grossi No.5

Posted on by davide

INGREDIENTS

FOR 3 PEOPLE

350 g Rummo Whole Wheat Spaghetti Grossi n° 5
6-8 oblong tomatoes
40 g extra virgin olive oil
Fresh basil leaves, as needed
1/2 clove garlic
50 g sliced almonds

DIRECTIONS

Make an x-shaped incision in the end of the tomatoes and immerse them for a few seconds in boiling water, then transfer them into cold (or iced) water. Carefully remove the skins with the help of a paring knife and, once peeled, cut them in quarters lengthwise and eliminate the seeds, the gelatinous parts and the tough part where the stem is attached. With an emulsion blender, blend the olive oil with one of the skinned and deseeded tomatoes, adding the chopped garlic, a pinch of salt and a couple basil leaves. Julienne the rest of the cleaned tomatoes and set aside. Toast the sliced almonds in a pan without adding oil, moving them constantly to avoid burning. Set aside. Pour the Whole Wheat Spaghetti Grossi No. 5 into a pot of salted boiling water, and once ready, drain them into a bowl, adding the julienned tomatoes. Toss. Add the emulsion to the pasta with the rest of the fresh basil leaves torn by hand and toss. Garnish with toasted almond slices.

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Linguine No.13

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Linguine No.13
200 g breadcrumbs
2.5 dl extra virgin olive oil
50 g anchovy fillets
30 g capers
2 cloves of garlic
400 g cherry tomatoes (three colors)
100 g grana padano or parmesan cheese
30 g fresh parsley
Salt to taste

DIRECTIONS

In a wide pan, toast the breadcrumbs over heat without oil until they brown, moving the pan constantly to prevent burning. Place the toasted breadcrumbs in a bowl. Heat some extra-virgin olive oil in a frying pan and let the anchovy fillets “melt” in it, adding capers and garlic as well. Using a strainer, filter the flavor-infused oil and pour it over the toasted breadcrumbs, seasoning them evenly. Put any bits of anchovy and caper remaining in the strainer back into the pan, removing the garlic cloves. Drizzle with more olive oil, add the cherry tomatoes, and quickly sauté. Cook the pasta in abundant, salted boiling water. Drain it when still “al dente” directly into the pan with the cherry tomatoes. Reserve the cooking water, adding it in small quantities as needed to finish cooking the pasta and blend the flavors. Serve on the plate, sprinkling with the seasoned breadcrumbs. If you wish, you can add grated parmesan or grana padano cheese) and freshly chopped parsley.

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Orecchiette N°87

Posted on by pastarummo

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Orecchiette N°87
500 g broccoli raab
100 ml extra virgin olive oil
60 g taralli
2 anchovy fillets, in oil
1 garlic clove
1 chili pepper

DIRECTIONS

Clean the broccoli raab, using only the more tender leaves and the inside florets. Blanch the prettiest ones for a minute then arrange on a baking tray with some olive oil, and roast for 10 minutes in the oven. Remove and set aside for garnishing. Boil the rest of the greens in a large pot of salted water for 10 minutes. Meanwhile, sauté an unpeeled, smashed garlic clove in a pan with some olive oil. Add the anchovies and a bit of sliced chili pepper. Sauté until the anchovies have melted and the flavors are blended. Transfer the boiled greens into the sauté pan, and throw the pasta into the pot of remaining, still boiling water. Cook for 9 minutes. Remove, still “al dente,” with a slotted spoon directly into the sauté pan with the broccoli raab, garlic, anchovy and chili pepper. (Do not throw out the pasta water.) Toss vigorously, blending all the flavors, adding cooking water as necessary, and the remaining olive oil. Serve garnished with crumbled taralli on top and the roasts broccoli raab.

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Egg Pappardelle N° 101

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Egg Pappardelle N°101
300 g zucchini
300 g eggplant
50 g pecorino
20 g butter
5 spoons extra virgin olive oil
1/2 glass of white table wine
Salt and pepper, to taste

DIRECTIONS

Cut the vegetables in cubes and brown in a pan with a drizzle of olive oil. Add the wine and cook for 5 minutes, evaporating the alcohol. Remove from heat. Grate and add the cheese. In a large pot, boil water and add salt. Cook the Pappardelle for 5 minutes. Drain and toss with the sauce adding the knob of butter.

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PENNE RIGATE Nº66

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Penne Rigate N°66
225 ml tomato sauce
1 garlic clove
15 g Italian chili
60 ml extra virgin olive oil

DIRECTIONS

Peel the garlic and sauté in olive oil. Add crushed chilies and tomato sauce. Sauté a few minutes more, allowing the flavors to meld. Bring water to a boil in an ample pot, add salt. Cook the Penne Rigate for 11 minutes. Drain the pasta and add to the sauce, tossing well in the pan. Serve.

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FUSILLI Nº48

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Fusilli N°48
225 ml tomato sauce
45 ml extra virgin olive oil
2 Tbsp capers
1 clove garlic, peeled
250 g pitted black olives

DIRECTIONS

Slice the olives. Sauté the garlic in olive oil. Add the tomato sauce, then the sliced olives and capers. Cook
until flavors meld. Bring water to a boil in an ample pot and salt generously. Cook the Fusilli for 9 minutes. Drain the pasta and toss with the sauce still in the pan. Serve.

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SPAGHETTI GROSSI Nº5

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Spaghetti Grossi N°5
3 slices smoked bacon
3 eggs
60 g grated Parmesan
45 ml extra virgin olive oil
Salt and pepper to taste

DIRECTIONS

Drizzle olive oil in a pan. Add the bacon and brown. Aside, beat the eggs in a bowl. Add the Parmesan, salt and pepper and combine. Bring water to a boil in an ample pot and add salt. Cook the Spaghetti Grossi for 11 minutes. Drain the pasta and toss with the olive oil and bacon. Remove from the heat and quickly toss in the egg mixture while still hot.

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SPAGHETTI Nº3

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Spaghetti N°3
15 g Italian chili
1 garlic clove
60 ml extra virgin olive oil

DIRECTIONS

Peel the garlic and sauté in olive oil, careful not to burn. Crush and add the chili. Sauté a few minutes more. Bring water to a boil in an ample pot; add salt. Cook the Spaghetti for 9 minutes. Drain the pasta and toss with the infused oil.

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