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Light & Flavour

Paccherotti® Lisci No. 168

Posted on by davide

INGREDIENTS

FOR 3 PEOPLE

350 g Rummo Paccherotti®️ Lisci n° 168
250 g Eggplant
70 g cherry or date tomatoes
Extra virgin olive oil, as needed
Oregano, to taste
30 g fresh arugula
15 g grated pecorino
2 g garlic cloves
8-10 anchovy fillets

DIRECTIONS

Cut the eggplant in cubes, sprinkle with sea salt and let it rest to eliminate water and, in the process, any bitterness. Next, dry them and spread them on a baking sheet with the tomatoes cut in half. Season the vegetables with oil, salt, pepper and oregano to taste and roast for 10-15 minutes in 180/200o preheated oven. Meanwhile, prepare the pesto by blending the arugula, pecorino, garlic and olive oil. Cook the pasta in salted boiling water, drain them “al dente” following indications on the pack, and cook them quickly. Put the pasta in a large serving dish, drizzling with the pesto and adding the roasts vegetables. Garnish with anchovy fillets, broken into large pieces. Serve. Buon appetito!

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Whole Wheat Spaghetti Grossi No. 5

Posted on by davide

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Whole Wheat Spaghetti nº 5
6 artichokes
Mint leaves, to taste
2 cloves, garlic
Pecorino Romano, grated, as needed
Olive oil, as needed
Thyme sprigs

DIRECTIONS

Remove the toughest outer leaves of the artichokes, the spiny tips and the stalk. Cut each in half and remove the choke. Soak all in acidulated water to prevent them from blackening. Slice 5 of the 6 artichokes and sauté them in a wide pan with 2 crushed garlic cloves and some olive oil. Salt and pepper to taste. Add hot water from time to time until they are cooked (about 10 minutes). Cut the remaining artichoke in fine strips and fry in boiling oil. Strain and dry on paper towels, removing all excess oil. Set aside. Remove the garlic from the sauté pan. Then process about 1/3 of the cooked artichokes, a bit of cooking water, and the mint leaves using an immersion blender until creamy. Cook the spaghetti in salted boiling water, then drain while still “al dente” directly into the pan with the remaining cooked artichokes. Add some cooking water, toss quickly to blend, then add the artichoke cream and more cooking water as needed to create a well emulsified sauce as you keep tossing and blending. When the pasta’s cooked, remove from heat, add grated pecorino and olive oil, and mix well. Serve garnished with fried artichoke, freshly grated black pepper and thyme.

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Gluten Free Potato Gnocchi

Posted on by davide

INGREDIENTS

FOR 4 PEOPLE

500 g Rummo Gluten-Free Gnocchi
250 g fresh fava beans, shelled
1 dl extra virgin olive oil
1 clove garlic
100 g pecorino
5 mint leaves
Salt, as needed

DIRECTIONS

Shell the fresh fava beans and carefully eliminate the tougher external skin surrounding each bean (if necessary, this can be made easier by quickly blanching the shelled beans in boiling water). Next, blend the beans as you add the olive oil, grated pecorino, mint leaves and garlic (previously cut in slices). Adjust the salt depending on the salinity of the pecorino you’ve used (the more aged it is, the less salt you’ll need to add). Once ready, put the pesto in a hermetic container, cover with a thin layer of olive oil, cover and let sit for 12-24 hours in the vegetable bin of your refrigerator before use. Pour the Rummo Gluten-Free Gnocchi in abundant salted, boiling water. Once they float, remove them from the pan with a slotted spoon, and dress them while still hot with the fava bean pesto. To give your dish more intense flavor, add a grating of pecorino, a few whole fava beans, and a mint leaf before serving.

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Whole Wheat Fusilli No. 48

Posted on by davide

INGREDIENTS
FOR 4 PEOPLE

400 g Rummo Whole Wheat Fusilli n° 48
4 artichokes
1 clove garlic
1/2 glass dry white wine
Extra virgin olive oil, as needed
Salt and pepper
1/2 lemon
Fresh mint leaves, to taste

DIRECTIONS

Clean the artichokes, keeping the first 5 cm of stalk right under the “head,” which will later be peeled and boiled in salted water with the clove of garlic. Back to the cleaning: Remove the tougher outer petals, then cut off the sharp points and cut each artichoke head in half. Clean the heart by cutting out the choke, the fine hairs on the inside, then cut the petals in a fine julienne. Between each operation, the artichokes must be submerged in acidulated water to keep from blackening. Brown the julienned artichokes well in a pan, then deglaze with the wine and adjust the seasoning. Cook the pasta in boiling water, and in the meantime, blend the boiled stalks with a bit of the cooking water, the boiled clove of garlic and some spoonfuls of olive oil. Once the pasta’s cooked, drain it directly into the pan with the artichokes and the mint leaves, torn by hand. Serve in a plate, adding the emulsion in dollops on the surface.

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Spaghetti Grossi Quadrati No. 221

Posted on by davide

INGREDIENTS

FOR 4 PEOPLE

400 g Rummo Spaghetti Grossi Quadrati n° 221
3 medium light green zucchinis
4 zucchini flowers
50 g breadcrumbs
Extra virgin olive oil, as needed 1/2 clove garlic
10 basil leaves
Dried red pepper
50 g blanched almonds
80 g pecorino romano, grated

DIRECTIONS

Cut the zucchinis in uniform, lengthwise slices, leave them unsalted and grill, then leave to cool. In a mixer, blend the basil leaves with 50 g of olive oil. Set aside 3 or 4 spoonfuls of the basil oil to use later. To the basil oil left in the mixer, add the grilled zucchinis, almonds, grated pecorino, and 1/2 clove of garlic. Blend until you’ve got a uniform paste. Adjust the salt if necessary (the zucchinis weren’t salted in order to maintain balance with the saltiness of the pecorino). Pass the zucchini flowers through the basil oil you’ve set aside, then pat them in the beadcrumbs, coating them, and place them in a 190°C oven on the ventilated grill setting for a few minutes (until they color nicely). Meanwhile, cook the pasta, drain it, and mix with the zucchini pesto. Plate, garnishing each of the four servings with one crispy, breaded zucchini flower.

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Gluten-Free Spaghetti No.3

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

320 g of Rummo Gluten-Free Spaghetti N°3
200 g of potatoes
200 g of Savoy cabbage
2 cloves of garlic
120 g of caciocavallo podolico cheese
Extra virgin olive oil and salt to taste

DIRECTIONS

Peel and cube the potatoes and place them on the stove in a pot with cold water and a little salt and bring to a boil. When the water boils, add the savoy cabbage, chopped, and cook for approximately another 3 minutes, so that the potatoes and savoy cabbage finish cooking at the same time. In a large frying pan, lightly brown the crushed garlic cloves in the extra-virgin olive oil, then add the drained vegetables. Cook the Rummo Gluten-Free Spaghetti. When the pasta is cooked, drain it and toss it in the pan with the vegetables, adding 2/3 of the caciocavallo, shaved. Finally, serve with a fine grating of the remaining cheese.

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Gluten-Free Fusilli N°48

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Gluten-Free Fusilli N°48
Rosemary
Garlic
250 g pumpkin
250 g porcini mushrooms
100 g walnuts
Parmesan
Extra virgin olive oil

DIRECTIONS

Cut and deseed the pumpkin, then bake in the oven for 40 minutes. Peel it and mash it with a fork, making the mixture very creamy. Set aside. In a pan, preferably a nonstick, gently brown the garlic and rosemary in olive oil. Cut the porcini mushrooms, add them to the pan and sauté for 10 minutes. In a pot, pour the Gluten-Free Fusilli in boiling, salted water and let them cook for about 13 minutes. Drain the pasta and pour it in another pan, adding the pumpkin cream previously obtained. Add the mushrooms and walnuts. Serve.

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