RICCIOLI

INGREDIENTS

FOR 2 PEOPLE 250 g Casarecce N° 88 Rummo 500 g broccoli 2 garlic cloves 1 chili pepper Mature Pecorino cheese Salt Extra virgin olive oil

DIRECTIONS

Wash the broccoli and cut off the florets. Remove the toughest part of the stalks and dice the tender part. Set aside. Crush the garlic and slice the chili pepper thinly. In a saucepan, sauté the garlic with the chili pepper. Add the broccoli and cook over high heat, adding a ladleful of unsalted boiling water from time to time. Season with a pinch of salt and mash the broccoli with a wooden spoon as it softens. Meanwhile, cook the Casarecce N° 88 in a pot full of boiling salted water. Halfway through cooking (see the pack for cooking times), transfer the pasta to the sauté pan with the broccoli and continue cooking, adding a ladleful of cooking water from time to time and stirring to blend the flavors. Remove from the heat, add another ladleful of cooking water if necessary, then drizzle with extra virgin olive oil and stir. Finally, add a generous amount of grated seasoned Pecorino. Buon appetito!

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Spaghettini N° 2 300 g anchovies 300 g cherry tomatoes 1 garlic clove Parsley Chili pepper 60 ml white wine Salt Extra virgin olive oil

DIRECTIONS

Wash the cherry tomatoes and cut them in half, then set aside. Remove the parsley stems and finely chop the leaves. Clean the anchovies by removing the heads, bones, and entrails with your fingers, then rinse them in cold water. At this point, crush the garlic. In a saucepan, sauté the garlic, add the parsley stalks and tomatoes and simmer with a glass of wine. Cook the tomatoes for 5 minutes over high heat, seasoning with salt and adding a little unsalted boiling water. Remove the parsley stalks and garlic. Meanwhile, cook the Spaghettini N° 2 in a pot with plenty of salted water, drain them two minutes before the cooking time on the pack and then add them to the tomatoes, mixing well to combine the flavors. After a minute and a half, add the anchovies and mix for 30 seconds, taking care not to break them, adding another ladleful of cooking water. Remove from the heat, add a drizzle of extra virgin olive oil and a sprinkling of parsley. Summer is served!

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Riccioli N° 54
1 eggplant
1 carrot
1 zucchini
1 spring onion
Basil
Parmigiano Reggiano
Sale
Pepper
Extra 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 sauté 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. Sauté the spring onion very briefly, only for 30-60 seconds. Meanwhile, cook the Riccioli N° 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. Pour 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!