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SPAGHETTI GROSSI

Spaghetti Grossi No. 5

Posted on by davide

INGREDIENTS

FOR 2 PEOPLE

4 oz Rummo Spaghetti No. 3
5 T double concentrate tomato paste
9 oz tomato purée (about 1 cup)
2 chopped chili peppers (or 2 tsp flakes)
1 garlic clove
3 cups water
1 T extra virgin olive oil

DIRECTIONS

First, make tomato broth: set water to boil. When it starts to simmer, add tomato paste and stir to dissolve. Keep it simmering. Meanwhile, chop the garlic and chili pepper and saute in olive oil in a cast iron pan wide enough to fit the spaghetti lengthwise. Add tomato purée (not the broth) and stir briefly. Add the Spaghetti directly into the pan, allowing it to sort of “fry” in the sauce. Turn gently to brown on all sides. After a minute, season with salt and add a couple ladles of simmering broth. When the broth is evaporated and absorbed, let the pasta sear and crisp for about 10 seconds more before adding the next bit of broth. Repeat as many times as necessary, adding more broth until the pasta is cooked. Now and then, turn the spaghetti gently to give it that signature crisp on all sides. Once ready, remove form heat and serve. Ready to enjoy!

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Spaghetti Grossi No. 5

Posted on by davide

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Spaghetti Grossi No. 5
100 g sausage
250 g ground beef
1 egg
50 g day-old bread
Milk
100 g Parmigiano Reggiano
Nutmeg, to taste
1 onion, carrot, and stalk of celery
700 g tomato puree

DIRECTIONS

Cut up carrot, celery and onion. Chop finely using a blender or foodo mill. Add olive oil to a sauté pan, heat and stir in the chopped vegetables. Sauté. Add salt and stir.
Add the tomato puree, 200 ml of unsalted water and let it cook. Prep the day-old bread by cutting it into cubes and letting it soak in milk for 10 minutes.
Skin and chop the sausage and pour it into a bowl along with the ground beef, Parmigiano Reggiano, egg, and grated nutmeg.
Wring milk out the bread cubes, then add them to the bowl with the meat and egg and knead with your hands until the ingredients are well mixed. Next, form meatballs, using the entire mixture.
Cook the meatballs in a sauté pan with olive oil and a few basil leaves. When they are well cooked, pour them into the sauce and cook for 40 minutes over low heat with a lid.
Cook the Spaghetti in a pot of salted boiling water. Once they’re cooked, strain them directly into the pot along with the meatball sauce adding a drizzle of oil. Turn on the heat and saute, stirring to mix well.
Remove from the heat and serve. Buon appetito!

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Spaghetti Grossi No. 5

Posted on by davide

INGREDIENTS

FOR 4 PEOPLE

500 g Rummo Spaghetti Grossi n° 5
125 g (roughly ½ cup) butter
2 eggs
100 g (1 rounded cup) Parmesan, grated
Pepper, to taste
Salt, to taste

DIRECTIONS

Break the eggs into a mixing bowl and beat them. Beat in salt and pepper, and set aside. Boil the spaghetti in abundant, salted water. When half the cooking time has elapsed, drain them directly into a bowl with the butter and add a ladle of cooking water. Mix well. Add the parmesan, more cooking water, and continue mixing. When the spaghetti has cooled enough to not cook the egg, add in the beaten eggs, and mix all together thoroughly. Transfer the spaghetti mixture into a 28 cm diameter, non-stick pan and cook over a low flame for 15 minutes with the lid on. Loosen the frittata from the pan with a few good shakes or the help of a thin spatula and flip it over by sliding it onto a large plate, inverting the pan over the plate, then turning it all back into the pan, uncooked side down. Cook for 12 minutes over a low flame, with the lid. Remove from the flame and transfer onto a cutting board. Let cool. Serve in slices. Buon appetito!

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Spaghettoni Grossi No. 220

Posted on by davide

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Spaghettoni Grossi n° 220
0,5 g zafferano
1 piece of stewing beef
1 each carrot, onion, celery branch
Pepper and clove, to taste
50 g butter
60 g Grana Padano cheese

DIRECTIONS

Cut your stewing beef in pieces and place in the bottom of a wide, deep pan. Slice the carrot and celery in big pieces. Cut the onion in half (leaving skin on) and insert a couple cloves on the cut side. Place the carrot, celery and onion half (with cloves) in the pan along with the meat, adding black peppercorns and a bayleaf. Cover with cold water and cook over low heat, removing the foam that develops on the surface, then continue to simmer over low heat, covered, for at least 3 more hours. Filter the broth and return it to the pot, setting aside a bowl of it, to which you add the saffron threads and let them infuse. Salt the larger pot of broth to taste, and begin adding it slowly in a circular motion (to avoid splattering) to a wide, sautè pan big enough to accomodate the spaghetti. When the bottom is covered with broth, add the spaghetti, and cook over medium heat (high simmer) continuing to add hot broth ladleful by ladleful as the spaghetti absorbs it. Treat the spaghetti gently in this early phrase, so as not to break it. When the spaghetti is half cooked, pour in the saffron infusion and keep adding broth, little by little, until the spaghetti is cooked. Remove from heat. Add the knob of butter and grated grana padano, cover and let rest for two minutes. Mix, plate, and add a fresh grating of black pepper and more cheese to taste. Notes: To make a vegetarian broth, “toast” the vegetables (keeping the skin on the onion!) in the pan first, be- fore adding water. If you want to forego broth altogether, you can use salted hot water, but use the same “risot- to” method of cooking for the best results. If you use powdered saffron, add 1 sachet per person.

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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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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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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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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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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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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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