PENNOTTI RIGATI

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Bucatini n° 6
500 g sardines
120 g fennel
2 anchovies
30 g pine nuts
50 g raisins
1 onion
0,3 g saffron
Breadcrumbs, to taste

DIRECTIONS

After letting the raisins soak for 10 minutes, take care of cleaning the sardines: remove the head and gently pull it off so that the guts are also removed. Open them and remove the bone as well, being careful not to break the flesh. Set aside. In a frying pan toast the breadcrumbs for a few minutes over low heat, adding a drizzle of extra virgin olive oil. Stir and cook until golden brown. Next, toast the pine nuts in another pan over low heat, being careful not to burn them. After removing the leathery parts of the fennel, blanch it for a few minutes in a large sauté pan. Then roughly chop it and set it aside. Dice the onion and pour it into a pot with a drizzle of extra virgin olive oil and the anchovies. After sautéing for a few minutes, add the raisins, toasted pine nuts and saffron dissolved in hot water. Then pour in the fennel as well and cook, adding hot water taken from the sauté pan in which you blanched it. Add the sardines as well and continue cooking, stirring gently with a ladle so they do not break up. Cook the Bucatini in the same water in which you blanched the fennel, adding a pinch of salt. Drain them al dente and finish cooking directly in the sauté pan with the sauce, adding cooking water. Sauté and stir to mix well. Remove from heat, add extra virgin olive oil and stir to mix well. Serve, adding breadcrumbs as garnish. Buon appetito!

INGREDIENTS

FOR 2 PEOPLE

250 g Pennotti® Rigati No. 62
80 g pitted green and black olives
60 g salted capers
6 anchovies
40 g pine nuts
350 g cherry tomatoes
50 g salted ricotta
Chili pepper, to taste
Basil, to taste
1 garlic clove
Oregano, as needed

DIRECTIONS

In preparation: desalinate the capers. Grate the ricotta and spread it well on a baking sheet, then place in a 250° F oven for 15 minutes. Cut the cherry tomatoes and olives in half and set aside. Meanwhile, in a sauté pan toast the pine nuts for a few minutes over a very low heat, tossing them. In a sauté pan, heat the extra-virgin olive oil then add the crushed garlic clove, the chili pepper and the anchovies and sauté. Add the olives, capers, and cherry tomatoes and cook, sautéing. Season with a little oregano and continue sauteing. Add in the toasted pine nuts and finish cooking, stirring to mix well. After turning off the flame, remove the garlic and chili pepper. Cook the Pennotti® Rigati in a pot of boiling water with a little salt. (The recipe contains lots of inherently salty ingredients, so you want to make sure the end result is balanced.) Once they are cooked, drain them directly into the sauté pan with the sauce. Stir and sautéing. Add cooking water if needed and continue sauteing. Remove from the heat and, after adding a drizzle of extra virgin olive oil, serve, adding the baked ricotta salata and oregano as garnish. Buon appetito!